I couldn't find the thread where Sleevendog explained chili crisp, but this article on Serious Eats gives good background and description.

https://www.seriouseats.com/homemade-spicy-chili-crisp

ChiuChow chili oil has similar ingredients. ChiliCrisp has the additions of more crunch. Like sesame seed, dried onion and garlic flake.

I've been making my own for a few years. I use a better quality oil and organic seed. I make a few 6oz jars every 5-6 weeks. Costs me about 2 bucks a jar.

Love it on avocado. DH had a half avocado last night for a snack and always spoons in some chili crisp. Rarely have avocado without.

Last night i made cod cakes. A side sauce of tBsp chili crisp, 2 tBsp greek yogurt, tsp horseradish, an inch squirt of tube tomato paste.

We were posting at the same time. 😜

The SeriousEats link is a good explaination of it. I've simplified my recipe though similar ingredients. I prefer very mild heat. Packed with flavor. I can add heat later or have hot sauces on the dinner table. I also prefer to purchase the dried garlic and onion flake. An FDA concern is garlic not fully and totally dried/fried to remove all the moisture can be dangerous stored in oil for anything beyond, i think, ten days.

One favorite use this past summer. --tBsp chili crisp, tBsp orgaic unseasoned rice wine or AC vinegar tossed when potatoes come out of the pot warm for potato salad. Cool down and add the usual favorite add-ins. Celery etc.

Sleevendog, how do you deal with garlic in oil danger of botulism? Do you use dried garlic? It sure looks good though. And what oil do you use?

I mentioned above i only purchase commercially dried garlic and onion flake. Just received my Fall spice loot from MRH, MountainRose Herb. Their one pound bags of sesame seed is still 5.25$. Best quality. Better than Bob'sRedMill. 4 pounds for 22$. Rip-off Penzy's would be about 80$ for 4 pounds.

I order from MRH twice a year. Fall and late Spring.

I get Korean chili flake from local HMart. A 3 pound bag for about 9$. Amazon has it. They come in various heat levels.

My only issues with some of these recipes for chili crisp is the time suck. Some of these internet recipes are way too involved. I make all my own condiments and spice rubs. I just made my mushroom/mesquite last weekend and a fuikaki. No time to process garlic, peppers, etc from scratch.

Seems everything sesame the past 5-6 years are involved in re-calls. Spices come from cultures that are barefoot and dried on filty cloths outside. Most Asian/African use spice in heavily cooked dishes, toasted and in hot stews. Americans tend to explore and sprinkle. 😂. Really need to toast and heat spices.

MRH has dried garlic and onion mince/flake but i have plenty. Commercially dried has no moisture so no issues with safety. It is only dangerous if it is still holding moisture. Commercially dried has no moisture.

ChiuChow chili oil has similar ingredients. ChiliCrisp has the additions of more crunch. Like sesame seed, dried onion and garlic flake.

Sounds like Chiu Chow would be more my taste. I dislike the crunchy dried garlic and onion in other brands.

Sleevendog, could you share your recipe? I truly love chili crsip but prefer a mild version. I’d be happy to make some for myself and even to gift it to my children for their families to enjoy. Thanks.

Thanks a bunch Sleevendog....that just cost me money! :-)

Dumplings, spices, or both? 😜

I'll give the basic recipe 'base'. Where everyone starts, then customizes. Seems every Asian family and restaurant has their own version. I add a couple other homemade spice blends to mine. But if i have just the basics it is still good.

1 cup gochugaru,(korean chili flake)

1/2 cup sesame seed, toasted until slightly golden

1/4 cup garlic flake or dried mince is fine

1/4 cup onion flake or mince

1 and 1/2 cup oil, i use avocado

Mix all the dry ingredients together

Heat the oil low and slow in a wide saucepan or enameled dutch oven to aprox 290-300º

Turn off the burner if gas. Move off the heat if elec stove.

Add your spices to the hot oil gently all at once. It will sizzle and bubble but not spit. Stir a bit to incorporate.

Leave to cool down 20-30 minutes and add

1 tBsp soy sauce or tamari

1 tBsp toasted sesame oil

*I do add lots of other things like in the SeriousEats list. Lots of extra seeds like pepitas, sunflower seeds, toasted. I like the extra crunch. Mushroom powder, cumin, cardomon, ginger powder, paprika, sumac...

*It is the perfect mild spice for me. DH would like it a bit spicier. For an even more mild you could cut down the chili flake and add more paprika, sumac, or red bell pepper flake

*I have fermented black bean paste in a separate jar. I add a tBsp sometimes when a jar is half empty for something different

This is the exact chili flake i've been purchasing. And the sesame seed. Have not purchased the others...just a visual.

Judging by my amazon history i go through about 4 pounds of chili flake a year. Just noticed a much better price on 3 and 5 pound bags. I also use if for kimchi. Just made a big batch so i need to order more. I thought i had another jar of crisp but DH wiped it out last night with cheese and crackers.

I'm planning to leave my pepitas whole for the holiday batch. Being a nice green color. I usually pulse the sunflower seed and pepitas in my spice grinder. Chunky, not powdered. Some use soy nuts or peanuts. Once i had so many add-ins i needed to add a bit more oil but that is easy enough to do.

A pound is maybe 4-5 cups? So that is aprox 16 6oz jars? I've never done the math.

Oh ho YUMMMM!

Smiles,

Sooz

Sooz, lol. It is delish. A quick grab from the fridge on a soft boiled egg...😜❤️

I should add that not many recipes exist on the web or even y-tube. I have not looked until now. Most are just paroting other recipes and not so careful. I do slow roast fresh garlic and shallot all the time for that nights meal or fridge for a couple days. Great on greens like collards and kale. Left in the fridge for weeks not so good if not careful.

The holidays after lock-down, 2020, before vaccinations, we were gifted a have dozen cute jars of (shutter) various home made stuff made by spouses using bad recipes...no mention of ingredients, no dates, but by NewYears most were moldy. (ick) Only one fermented hot sauce we consumed because we have been gifted for years and he knows what he is doing.

Last year?, back to gifted wine, 😂---thankfully

A safe fridge chili crisp is a great gift.

One last pic. The side pics on the right are the dry spice above and how it bubbles when added to the oil. Add the dry spice blend to the oil. So many recipes pour hot oil over the spices. Safer to add the dry spice blend to the hot oil.

Soo many sesame products re-called the past ten years. Purchase quality and give the hot heat treatment.

Just showing it is not a scary sizzle...just a bubble fizz.

Thanks. I can’t wait to give it a try.

Because of Laceyvail's thread, I had this in mind, and just happened to be ordering groceries from a place which had a few different kinds of chili crisp on offer, something I hadn't found when Sleevendog first brought it up. I chose Laoganma since the Serious Eats article told of its history. Between ordering and receiving a little thought about the garlic issue. No problem there. It's labelled for American sale. Ingredients are spare, as was discussed above, and no garlic.

I just opened it and tasted a small forkfull. I get how it could be addicting. Lingering mild heat. Crunchy soy crisps a familiar flavor from childhood. Then I went back for another taste. I hadn't stirred. Same texture, but a little hit of unexpected zowie, enough to make me sneeze. Not burning hot, but one intense spot. I don't know if it'll ever be my favorite thing, but I do like it. I bet it's great on sandwiches. ;)

I bought some recently and we are just now getting acquainted with it, and we quite like it.

I will experiment with making my own in the future. Sure that a better quality oil would be an improvement over the bottled one. I can see lots of uses for it.