Chicken Fat(Schmaltz) Chili Crisp 雞油辣椒醬

Remove chicken fat from soups and store in the freezer.

Remove the fat layers and discard any liquid or jelly from the soup.

In a heatproof mixing bowl, add all ingredients.

You want a sweet-and-salty balance with your chili flakes. Experiment by substituting different chili pepper flavors, or simply use leftover spices from your pantry. Adding fresh garlic, ginger, and green onion will give the chili crisp a fresh, bold flavor.

Heat chicken fat until boiling.

Pour chicken fat into the spices and mix well. I prefer this method because I don’t want my chili to burn, and I like to taste the freshness of the herbs.

If you want your chili flakes to be more crispy, add spices into chicken fat and let it cook in low heat for 5-10minutes. Please watch it as it burns easily.

Let it cool and store it in an airtight container in the fridge for up to 4 weeks.

Add on top of noodles or use this as a stir-fry for vegetables, tofu, mushrooms, or beef. It will elevate your dish in an instant.