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Chili Crisp

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If you like spicy condiments give this chili crisp recipe a try. It is great for everything! I have used it on pasta, stir fry, soup, vegetables, pizza, etc. The possibilities are endless.

I use Sichuan chili flakes in this recipe but you could also substitute red pepper flakes. It will take the heat level down a little bit. Also, if you are looking for a less spicy but similar condiment try my garlic chili oil recipe.

If you are looking for ideas on how to use your new favorite condiment check out my Crispy Chili Noodles with Roasted Butternut and Sage!

Chili Crisp

If you like spicy condiments give this chili crisp recipe a try.
Servings 8 people
Prep Time 10 minutes
Cook Time 15 minutes
Infusion Time 1 hour
Total Time 1 hour 25 minutes

Equipment

  • saucepan
  • Measuring cups
  • Measuring spoons
  • fine mesh strainer

Ingredients

Crispy Aromatic Ingredients

  • ½ cup avocado oil
  • 3 shallots thinly sliced
  • 5 cloves garlic peeled and thinly sliced

Oil Infusion Ingredients

  • 2 green onions white part only
  • 2 cloves garlic skins removed
  • 3 inch chunk of ginger
  • 1 Tbsp whole Sichuan peppercorns
  • 2 whole star anise
  • 1 stick cinnamon
  • 1 bay leaf
  • ½ tsp whole cardamom

Chili Mixture Ingredients

  • ½ cup Sichuan chili flakes
  • ½ Tbsp coconut sugar
  • 1 tsp umami seasoning blend
  • 1 tsp salt

Flavor Add-Ins Ingredients

  • 1 Tbsp sesame oil
  • 1 tsp soy sauce
  • ½ Tbsp gochujang
  • 1 Tbsp toasted sesame seeds

Instructions

  • Heat oil in a medium saucepan over medium heat
    Chili Crisp
  • Once the oil is hot add shallots to the pan and cook, stirring frequently, until golden brown (about 5 minutes) then remove from pan and place on a paper towel-lined plate
    Chili Crisp
  • Add the sliced garlic to the skillet and cook, stirring frequently, until golden (about 3 minutes) then remove from the pan and add to the paper towel-lined plate
    Chili Crisp
  • Add the white parts of the green onion, garlic cloves, ginger, peppercorns, star anise, cinnamon stick, bay leaf, and cardamom, and gently simmer for about 5 minutes careful that none of the contents burn
    Chili Crisp
  • Turn off the heat and cover the saucepan and allow the contents to sit for 1 hour
  • In a heat-safe bowl combine the Sichuan chili flakes, coconut sugar, umami seasoning, and salt
  • Pour the infused oil through a fine mesh strainer over the chili mixture
  • Stir in the add-ins
  • Break up the crispy garlic pieces and add them to the crispy chili mixture
    Chili Crisp
  • Allow the chili crisp to cool to room temperature and then transfer to a heat-safe container and store in the refrigerator
    Chili Crisp

Notes

Store oil in the fridge for up to a month. Use as a condiment on pizza, noodles, salad, soup, sandwiches, literally everything!
Course: Condiment, Sauces
Cuisine: Asian
Keyword: condiment, Sauce

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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