Name: Tingly Szechuan Chile Crisp Oil
Cook time: 3 minutes
Yield: 1/2 cup
Ingredients: 2 Tbsp. scallions, diced; 1/2 cup vegetable oil; 2 Tbsp. brown sugar

Home | Recipes | Tingly Szechuan Chile Crisp Oil

Tingly Szechuan Chile Crisp Oil

Recipe by Michael Kimball, Savory Spice Test Kitchen

30-Minute Meals

Simple Snacking

Chile crisp (or chili crisp) is easy to make with a huge flavor payoff. This trendy condiment adds texture, sweet heat, and a tongue-tingling sensation from Szechuan Peppercorns to noodles, rice, soups, veggies, and even vanilla ice cream!

Jump to Recipe

Serves 1/2 cup

Cooking Time 3 minutes

Email Share

Ingredients

3 Tbsp. Minced Garlic

2 Tbsp. Crushed Aleppo Chiles

2 Tbsp. Szechuan Peppercorns, coarsely ground

2 Tbsp. scallions, diced 1/2 cup vegetable oil 2 Tbsp. brown sugar

1 1/2 tsp. Garlic Salt

2 tsp. Ground Ginger

Directions

Step 1 In a small pan over medium heat, dry toast Minced Garlic, Crushed Aleppo Chiles, and Szechwan Peppercorns for 30 to 90 seconds until fragrant. Be careful not to burn.

Step 2 Add vegetable oil, brown sugar, scallions, Garlic Salt, and Ground Ginger to pan. Stir for 1 to 2 min. until sugar has dissolved. Transfer to an airtight container.

Step 3 Chile crisp will keep for one month in the refrigerator.