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Prep time
15 minutes
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makes
1 cup
Author Notes
This is my version of chili crisp which can be made and used in so many ways. I like the combination of red chili flakes with the smokiness of Gochuchang flakes and the sweetness of the orange bitters. Yes, that's right, orange bitters. Not a traditional application for this ingredient, but it brings a subtle orange flavor that is unique.
Chili crisp is a staple in my refrigerator and a great condiment that can be used in almost any dish. Try it on fried eggs, noodles or avocado toast. —The Sage Olive
Ingredients
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3 tablespoons
Red chili flakes
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1 tablespoon
Gochuchang flakes
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2 teaspoons
Five spice powder
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1 teaspoon
Garlic powder
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1 teaspoon
Onion powder
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1 teaspoon
Paprika
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1 teaspoon
Salt
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1 teaspoon
Orange bitters
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3/4-1 cups
Neutral oil like grapeseed, canola or vegetable oil
Directions
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Combine all the ingredients, except the oil, in a heatproof medium-sized bowl.
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Heat the oil and bring to 325 degrees F.
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Carefully pour the hot oil over the other ingredients and enjoy the wonderful sizzle as the oil transforms the mixture to a beautiful deep red color.
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Allow the oil to cool and transfer to a jar. Keep refrigerated.
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