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Sichuan Chili Crisp Recipe

Sichuan Chili Crisp Recipe

Sichuan Chili Crisp
Sichuan Chili Crisp

Sichuan is wreathed in legend. Small villages protected by the impenetrable foothills of the Himalaya mountains. Lush, foggy and dense bamboo forests are everywhere, Sichuan conjures up a dream land. Sichuan also happens to be home to debatably China's best cuisine. Utilizing the perfect growing conditions and centuries of culinary knowledge make for food that will stick with you long after you leave this place.

Sichuan Chili Crisp is a key and fundamental component to Sichuan cuisine. Almost every recipe you come across asks for this tingly, spicy, oily and dark paste. This is a classic Sichuan Chili crisp recipe. One that we have used for years in our cooking. We were taught the secrets of this chili crisp while visiting friends in a small village near to Sichuan's capital city, Chengdu. They swear by this being the perfect chili crisp, and we agree. The most important factor is the quality ingredients. Lucky for you we carry all of them, imported directly from Sichuan.

Sichuan Chili Crisp Recipe


2 cups / 480ml Canola Oil

1 - 4 Inch piece Saigon cassia bark

3 pieces of Star Anise, Whole

2 Tbsp minced fresh garlic

1 Tbsp minced fresh ginger

1/4 cup Chinese preserved black beans

½ cup Ground Er Jing Tiao

1/4 Cup Ground Facing Heaven Chili

2 Tbsp mushroom powder (Shiitake is fine)

2 Tbsp Sherpa Pink Salt Ground

2 tsp Ground Roasted Sichuan Tribute Pepper

2 Tbsp toasted sesame oil

2 Tbsp fried shallots

2 Tbsp fried minced garlic

Cooking Directions 

In a large wok or frying pan warm the rapeseed oil to 350°F / 175°C on an instant-read thermometer over high heat. Add the Saigon cassia bark, star anise, and Green cardamom and fry for 3 to 4 minutes, until their fragrances have been released into the oil., the spices will begin to bubble, be careful not to burn them. Discard the whole spices from the oil.

Next, lower the heat to medium and add the fresh garlic, ginger, and preserved Chinese black beans to the oil and fry for 2 to 3 minutes until fragrant. Keep the oil at medium with a temperature of 250°F / 120°C. Add the chili powders, mushroom powder, ground sherpa salt, and roasted Sichuan pepper, stirring all of it to combine and making sure the salt is fully dis-solved. Remove the wok or pan from the heat and let the ingredients simmer in the hot oil for a few minutes. Stir in the sesame oil, fried shallots, and fried garlic. Allow the mixture to cool. If the mixture is too chunky, then add the cooled mixture to a blender and break it into a chunky paste.

Transfer the Sichuan Chili Crisp to an airtight glass container and store at room temperature for up to 6 months or in the refrigerator for up to 12 months. You can use the chili crisp right away, but since the flavour deepens over time, it is better to leave for a week or so. Enjoy!

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