Go to the Recipe: Triple Chili Crisp
Can I ask: why the white peppercorn? I think it tastes...gross compared to black pepper. And there's no visual benefit here. I know I can just omit it, but why do you guys use it?
Well, Wes, we like the way white pepper tastes and it fits in here with our theme of fried chicken. But you certainly can leave it out and sub black pepper.
There's a person with treenut and peanut allergies in my house. Any thoughts on replacing this with something? Maybe pumpkin seeds?
Use grape seed oil or maybe canola. Leave out the peanuts. I'm not sure how pumpkin seeds would do but if chopped fine maybe would work. I would try sunflower seeds or something like that.
Pumpkin/sunflower would be a great alternative to the chopped peanuts, and you can go with any oil you prefer.
What about using Szechuan peppercorns? I thought these were rather essential in Chili Crisp. But I'm no expert, I just love the stuff!
Is there a way to use fresh peppers instead of dried?
Anything is possible Christopher! It will be a different type of condiment but should be tasty. Throw the fresh chilis in with the shallots and garlic and cook all of the liquid out.
You are correct, Shelly, chili crisp does have Szechuan peppercorns. But it was just an inspiration to make this Nashville hot style of ours that is focused more to an American fried chicken.
What if you already have a chili oil you would like to use? Use it in place of the peanut oil in step 4?
Sounds like a good sub.
Bacon drippings with the honey would also give it another dimension
Which pepper (white & black) do you grind vs crack?
For this recipe you do them the same, in a spice grinder or mortar and pestle.
I utilized a gochugaru chili oil I had made as super spicy doesn't always agree with me and added a chopped, de-seeded jalapeno at the end. This was a great accompaniment to deep fried turkey and I can certainly see myself adding it to all kinds of dished to amp up the flavor.
Made this exactly as written, turned out amazing. It took a lot longer to brown the garlic and shallots than expected.
Might have undercooked my onions and garlic, used whole dried Kashmiri peppers (removed some of seeds) And a mix of cayenne and powder Kashmiri. Mixed a tablespoon of the finished mixture with some salt and a cup of youghurt 🤯 will try soon as a base for cilbir(Turkish poached eggs) or maybe manti.
The whole mix reminds me a bit of the filling of makdous. cured eggplants stuffed with walnuts, red peppers and garlic, then put in jars and covered with olive oil.
Oh and I forgot the peppers were a mix of green, white, black and Sichuan.
Also I don’t have ascorbic acid but do have citric, tartaric, malic, and lactic acids. Which one would you use?
Hi, thanks for the recipe!
When referring to “chili oil” in the equation for the honey version, do you mean the final product (i.e oil mixed with shallots, added spices, and peanuts) or some prior stage (e.g oil with spices but without peanuts yet)?
In this case we are referring to the chili oil as the fully complete recipe, then adding the acid and honey to it.
Citric would be the closest flavor.
I will be trying the recipe today,just wanted to mention,the original Lee cum kee crispy chili condiment also uses deep fry firm tofu for the crispness.
