20-Minute Chili Crisp

Ingredients

• 1 cup neutral oil (Use a neutral oil such as canola, vegetable, grapeseed, or peanut oil.)
• 2 shallots (Thinly sliced.)
• 6 cloves garlic (Thinly sliced or finely minced.)
• 0.25 cup red chili flakes (Adjust to taste for heat.)
• 1 tsp salt (Adjust to taste.)
• 1 tsp sugar
• 0.5 tsp MSG (Optional but contributes savory umami.)
• 1 tbsp soy sauce
• 2 tbsp toasted sesame seeds (Toast before adding if not already toasted.)

Steps

1. 1

   Thinly slice the shallots and garlic. Measure the chili flakes, salt, sugar, MSG, soy sauce, and toasted sesame seeds so they are ready before frying; the aromatics can brown quickly.

2. 2

   Pour the neutral oil into a small saucepan or skillet and add the sliced shallots and garlic while the oil is still cool. Set the pan over medium heat and gently fry, stirring frequently, until both are evenly golden and crisp, about 8–12 minutes.

3. 3

   Remove the crispy shallots and garlic from the oil with a slotted spoon and transfer them to a heatproof bowl or plate. Leave the infused oil in the pan. They will continue to darken slightly as they cool, so remove them before they become deep brown or bitter.

4. 4

   Reduce the heat to low. Add the chili flakes, salt, sugar, and MSG to the hot infused oil. Stir carefully until the seasonings are coated and fragrant, about 30 seconds; avoid scorching the chili flakes.

5. 5

   Add the soy sauce to the seasoned oil and stir carefully. The mixture may sputter briefly, so keep your face and hands away from the pan.

6. 6

   Stir in the toasted sesame seeds, then return the crispy shallots and garlic to the pan. Mix thoroughly so the aromatics and sesame seeds are evenly distributed through the chili oil.

7. 7

   Remove the chili crisp from the heat and let it cool until warm rather than piping hot. Taste and adjust the salt or chili flakes if needed, then spoon it over noodles, rice, eggs, dumplings, vegetables, or other dishes.

Notes

The transcript provides the ingredient types and basic method but no measurements, so quantities are practical estimates. Store cooled chili crisp in a clean, airtight jar in the refrigerator and use a clean spoon. Ensure the shallots and garlic are fully covered with oil for storage; discard if there are any signs of spoilage.

Nutrition per serving

• condiment
• sauce
• spicy
• East Asian-inspired
• quick
• stovetop
• vegetarian
• gluten-free adaptable