Chilli crisp (chilli oil complete with an edible ‘sediment’ of crunchy garlic, shallot chilli and spices) is a relative newcomer to the world of cult condiments in the UK – but it has quickly become the most vogue jar you can have in your pantry. The stuff’s been used in Chinese cooking for centuries, but it only really started gaining ground in the UK recently. It’s lip-tingling heat and moreish savouriness make it one of our favourite things to spoon over rice, eggs and stir-fries, smacking you around the face with flavour.
Follow our guide for how to make your own version here.
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