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4 capyboppylucius
this is a simplified recipe of what my colleague developed for the restaurant & can be scaled & used a base to adjust to your own taste !
1 cup oil (neutral)
1/2 bunch scallion (1 inch pieces)
1 inch ginger (peeled & cut in rough planks)
10 clove garlic (whole cloves slightly crushed)
1/4 cup chili flake (gochugaru/chinese chili mix/whatever you want!)
2 tsp salt
4 tsp sugar
1 tsp msg
1/4 tsp paprika
1 tbsp vinegar (rice/white/any)
2 tbsp sesame oil
2 tsp toasted sesame seed (optional)
1 tbsp/to taste crispy fried shallot/red onion (optional)
bring the oil up to 350f in a high walled pot, fry scallion, ginger, garlic separately in that order. removing each as it turns golden brown (set aside to either use in another dish or chop finely & add back to chili oil)
mix all other ingredients (chili flake to sesame oil + sesame seed or crispy shallot if desired) together in a heat proof bowl & set on a cloth or cork pad
bring the oil back up to 350f (should be shimmering & just starting to smoke)
slow stream the hot oil into the bowl while stirring to ensure that the chili doesn‘t burn, continue until all oil is added and let sit until it comes to room temperature
taste & adjust seasoning as needed
let the flavours combine for at least 30 min before using
this should keep pretty indefinitely in the fridge as long as you have enough oil to cover the dry ingredients, but it will stain your plastic containers
enjoy !
Jul 15, 2024
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Surprisingly simple to make & sooo flavorful. Used a recipe from “The Wok” cookbook by J Kenji Lopez-Alt. I put it on anything and everything 🍜🥟🍳
Jan 14, 2025
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Like many people over the course of pandemic, I've gotten really into chili crisp over this year, because it makes even the most simple, lazy meal instantly better. The upside of the chili crisp boom is that there are a lot of new options, many of them from small sellers and each with a different approach to flavor and texture. These are my favorites.Lao Gan Ma Spicy Chili Crisp This is the OG and probably the best entry point into the world of chili crisp, because it's cheap and easy to find at most online retailers and well-stocked grocery stories. This is extremely savory, thanks to MSG (we love it!), and has a nice crunch from fermented soybeans. I love eating this on top of rice with basically any meal, and it's also great on dumplings.Boon Sauce This small batch chili oil is made by LA pastry chef Max Boonthanakit, and while it's not crunchy, it's extremely flavorful due to all the aromatics and the addition of anchovies. I love this on bitter greens or on top of eggs. This is the chili oil to get as a gift, in my opinion. Sze Daddy Eric Sze of the New York City Taiwanese restaurant 886 makes this cult favorite chili sauce that always sells out quickly. With a blend of chiles and star anise, this chili sauce is spicy and super flavorful. Toss this around with some noodles, throw in crispy tofu and scallions if you have 'em, and you've got my go-to weekday lunch.
Dec 1, 2020
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ok ok Lao Gan Ma chili crisp is so fuckin delicious in soups and rice dishes, it’s a mandatory condiment in my house!
Just, make sure you wash your hands after use. I got a huge glob of chili oil in my eyes once and i wanted to curl up and die.
And Mae Ploy Sweet Chili sauce is so good!! I usually use it as a dip or small add-on for rice, but it’s a good way to get some mild heat in a dish. I like it so much, i won’t kid you, i would in fact eat it on ice cream.
Beware, the flavor is very noticeable, and will make your whole dish taste like it, so if you really are tired of leftovers, dunk it in this stuff.
Feb 15, 2024
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