20 minute chili crisp

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Kwokspots

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For those who are curious:

-The red powder he used could be chili powder. According to Shalyn, it's most likely *gojugaru* in particular which she recommends over chili powder so please give it a try.
-Shallots and Onions are NOT the same. They are milder and sweeter than regular yellow or white onions, with a touch of sharpness and a hint of garlic lack the pungent intensity and heat you get from an onion. Unlike Onion, you won't risk overpowing the taste of everything else when using it in raw dishes as well.
-MSG stands for MonoSodium Glutamate, also known as "The King of Flavor". It is a flavor enhancer that is often used in food such as vegetables, soups, meats, stews and other food as well.
The most popular MSG brand often used by people is Aji No Moto and you can find this at the store or your local Asian market.
-The chili crisp will most likely last about 1-2 months in an airtight container, stored in a cool dark place. It will last longer like 3 months if you refrigerate it.
-Fun fact: It's very important that you fry the garlic and shallots until fully crisp since they still have water content, which can increase the risk of Botulism. :)
-The scalding liquid he poured on the dry ingredients was the oil from earlier. Yes, he reused the oil.

mehiforgot

I never made chili crisp cuz I didn’t wanna be bothered, but after seeing this video I realized how easy it is and immediately made some. Possibly the best culinary decision I’ve made.

iAmTheWagon

Thanks for the recipe ! My husband is addicted to this and it wasn’t much of a hassle to make .

anjalir

This is the best chili crisp I've ever made. Thanks!!

vancityallstar

I made it. Man, this is the bomb. First time I've had it. Sizzling with flavor. Thanks again.😊

tracyhill

So I’m curious because the whole botulism things is worrying but:
I understand to fry the garlic/shallots/onion until crispy so there is no water content but it’s okay to add soy sauce or other liquids to it like sriracha or soy sauce? Let me know, thank you!
Edit: I like shrimp paste as well can I add that to it also?

DatFades

If you add rehydrated shrimp and rehydrated scallops will the make XO sauce, brought them ftom an Asian market but haven't used them yet.

donzagrant

Do you have measurements for the ingredients?

MotherEingana

What do you think about peanuts or pine nuts added?

wakkawakka

Thank you bro!
But could you provide the quantities?
Its really hard to replicate anything without those!
How much garlic? 1 kilo? 1 head or 1 clove? 😓

Syzemic