Chile Crisp
Published July 14, 2021
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup vegetable oil
- ¼cup dried minced onion
- 1teaspoon granulated sugar
- 1½teaspoons kosher salt (Diamond Crystal)
- ⅓cup finely crushed dried small red chiles or red-pepper flakes
- 3tablespoons sesame seeds
- 1teaspoon coarsely ground Sichuan peppercorns (optional)
Nutritional analysis per serving (4 servings)
300 calories; 31 grams fat; 2 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the oil, onion, ½ teaspoon sugar and ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
- Step 2
Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining ½ teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.
Private Notes
Comments
they are replying to a suggestion by one reviewer to use half vegetable oil and half sesame oil. That is the problem with sorting the Cooking Notes by "most helpful" - you never see the original post, as in this case, nor any answers/suggestions to "most helpful" questions that others have !! I wish NYT would add a tag to indicate that the Cooking Note is a reply to another note, as they do with the reader comments on other articles.
You'll want to add sesame oil at the end, since heating it will destroy the fragrance.
Lisa Lin, whom I follow on Instagram, posted a recipe for a sauce which consisted of frying a lot of minced garlic until it was just brown then mixing it with chili crisp and sesame oil, then topping asparagus with it. No matter how much I make, it's never enough!
Dear Ms. Ko, I made this recipe for a Mexican friend at Thanksgiving (in Mexico) because she loves chili and I love her. I have never had a sauce as hot or as delicious as this! Half the guests at my table were Mexican friends-none of them could believe how good this sauce was. And you are right it goes on everything!
Omit the onions. Add more chili flakes and sesame seeds if you desire. Toast sesame seeds in a dry pan before anything.
My chili oil lasted more than six months in the fridge in a jar with a tight fitting lid. Use only a clean, small wooden spoon to scoop out this delicious sauce.