If you love spice, you’ll love Spicy Crispy Chili sauce!
This 30 minute chili crisp is packed with umami, texture, and deliciousness. It’s deeply savory, not too spicy, and has little bits of crispy crunchy bits that are incredibly addictive.
This homemade Spicy Crispy Chili sauce recipe is easy to make, the perfect seasoning for spooning over anything from vegetables to salads, pizza, pulled pork, chicken, other meats and almost anything you want to spice up.
WHAT IS CHILI CRISP?
While chili crisp isn’t actually new, it is having a huge moment around the world right now. This crunchy, addictive chili crisp condiment is basically just a mixture of oil and chili flakes, but it elevates everything you put it on and can range from mild to more spicy. It’s salty, semi spicy and all around delicious.
It’s spicy, crunchy and makes everything taste better.
How To Eat Chili Crisp?
Chili crisp is wonderfully versatile chili sauce and can be used to add umami, spice and flavor to any number of dishes. Try it out in the following ways:
- Spoon it over grilled or steamed vegetables
- Swirl it into brothy soups
- Scoop it over grilled meats
- Spice up a blend salads
- Hot up your pizza
- Add a spoonful to scrambled eggs or over fried eggs
May I suggest:
A few lovely easy recipes you can try:
- Asian Inspired Chicken Stir-fry
- Sesame dressing with crunchy cabbage
- Chicken stuffed with herby mascarpone
Did you make this?
Please say you tried this lovely Spicy Crispy Chili sauce. This stuff is seriously great, perfect for any spicy food lover like you.
If so, I would be glad if you tag me on social with @lembitlounge and be sure to leave a comment and rate the recipe! Or share the recipe to your Facebook.
Star ratings are especially helpful because they help others find my recipes too.
My recipe version isn’t exactly like the original but been very inspired from a Swedish Chef: Jennie Walldén.
I did, however, a few tweaks on my own and it turned out to be tastylicious.
Spicy Crispy Chili sauce
- 1 Heat resistant bowl/saucepan Careful! The oil gets pretty hot
- 2 dl dried chilies finely chopped finely chopped with seeds or use Gochugaru flakes
- 1,5 tbsp Sichuan peppercorn Use a pestle and mortar to crush the spices.
- 2 tbsp Preserved black beans in chili oil a lá Lao Gan Ma brand
- 2 tbsp five spice pre-mixed spice
- 1 tbsp smoked red pepper powder
- 5 tbsp roasted sesame seeds
- 2 tbsp garlic pressed/sliced/chopped
- 2 tbsp ginger grated
- 1 bouillon cube crumbled
- 1 tsp sugar
- 4 star anise pods
- 3 bay leaf
- 5 dl rape seed oil
- 2 dl fried dried onions pre-fab
- Prepare all the ingredients. Grind the Sichuan pepper and then add all the spices in a large heat-resistant bowl (or a saucepan also works well).
- Roast the sesame seeds and heat the oil to 180 degrees
- Pour the oil slowly over the spices. Careful, it's going to be sizzling HOT!Add fried onions and sugar. Mix gently for a minute or so. Let cool, remove bay leaves and star anise.
- When cooled down, pour into glass jars with lids. The onion and sesame seeds provide the extra lovely crunch.Full Of Eastern Cuisine. Enjoy!