Chili Crisp

Name: Chili Crisp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 23 servings. 2.0 L
Cuisine: asian
Ingredients: 340.0 ml Grapeseed Oil; 1.0 pcs Fresh Ginger Root; 3.0 pcs Dried Bay Leaves; 3.0 pcs Star Anise; 7.0 pcs Cinnamon Stick; 4.0 pcs Spring onions; 11.0 pcs Garlic cloves; 1.0 pcs Shallot; 50.0 g Dry-Roasted Soybeans; 150.0 g Chinese Chili Flakes

CHF

Language

Instructions

1
Add oil, ginger, bay leaves, star anise, cinnamon stick, spring onions, garlic, shallot, and soybeans to the Vitamix container and secure the lid.
2
Start the blender at the lowest speed, then ramp quickly to speed 8. Blend for 20 to 30 seconds.
3
Transfer the mixture to a small saucepan and simmer over medium heat for 15 minutes. Stir often, until all ingredients are golden brown and fragrant.
4
While the aromatics cook, place the chili flakes in a medium-sized heatproof bowl.
5
Once the ingredients are toasted in the oil, remove from the heat and carefully pour over the chili flakes. The chilies should foam up and turn red.
6
Stir everything well and let it cool completely before transferring to containers and storing in the refrigerator.

Chef's Note

You can adjust the heat level by using more or fewer chili flakes. Make sure all ingredients turn golden-brown and fragrant — not black. The finished Chili Crisp keeps in the refrigerator for several weeks.

Why the Vitamix: coarsely chopping garlic, ginger, shallot, and scallions evenly in a matter of seconds — that is where the Vitamix shines here. Doing this by hand with a knife takes noticeably longer and produces uneven pieces. At speed 8 for 20–30 seconds the Vitamix gives you a defined, coarsely chopped texture with clearly visible pieces that develop even color and aroma during the subsequent frying.

Technique — preserve texture, avoid a paste: start on the lowest speed and ramp quickly to speed 8, then stop immediately after 20–30 seconds. Blending longer produces a fine paste instead of the desired coarse texture. Add the roasted soybeans only after blending: they would otherwise be chopped too fine and lose their crunch. The chili flakes also stay out of the blender — they are poured over at the end with the hot oil so they bloom and develop their red color.

Nutrition per 100 g

Energy	490 kcal2048 kJ
Fat	48.1 g
of which saturated fat	2.0 g
Carbohydrates	14.1 g
of which sugars	2.2 g
Protein	4.3 g
Fiber	1.0 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

What exactly is Chili Crisp?

Chili Crisp is a Chinese condiment made from chili flakes, roasted aromatics (garlic, ginger, shallots) and seasoned oil. It combines heat, umami and a crisp texture, and goes with noodles, rice, tofu, eggs, soups and as a dip. The original comes from Yunnan, China, and has been popular worldwide for years.

Why do I need a Vitamix for Chili Crisp?

The Vitamix chops garlic, ginger, shallots and spring onions to an evenly coarse texture on speed 8 in 20–30 seconds — much faster and more even than chopping by hand. This gives you repeatable pieces that take on color evenly and develop flavor as they roast.

Which chili flakes should I use?

Chinese chili flakes (for example doubanjiang flakes or general Asian chili flakes from an Asian grocery store) are coarser and less hot than European chili powders. They give the characteristic red color and the mild, smoky flavor. Standard European chili flakes work as a substitute, but are often hotter — reduce the amount accordingly.

How hot is this Chili Crisp?

With the amounts given it is medium-hot. You can adjust the amount of chili flakes freely: fewer flakes = milder, more = more intense. The roasting time of the aromatics also affects the heat slightly — roasted longer (golden brown to dark brown) gives a deeper, milder heat, roasted shorter a fresher one.

How long does Chili Crisp keep?

In the refrigerator, in a clean screw-top jar, Chili Crisp keeps for several weeks. The oil preserves the aromatics. Make sure to always take it out with a clean, dry spoon — moisture shortens its shelf life.