Crispy-bits ratio and texture profile - including shallot vs garlic vs onion for different crunch personalities.
Pick jar size, crunch style, salt level. The card gives crunch grams, oil volume, chili weight, salt, shelf life.
Chili crisp is mostly about the crunch ingredient, not the chili. Different crunch styles (shallot, garlic, peanut) need different prep and fry times. Recipes lump them together as crispy bits.
Anyone who has made chili crisp and had the crunch turn soggy after a month. Cooks replicating Momofuku or Lao Gan Ma.
Salt above 2.5% is essential - it pulls water out of the crunch ingredient and prevents staling. Below 2%, your crunch goes limp in weeks. The two-stage fry (160 C then 180 C) prevents the crunch from burning before the chili blooms.
Crunch ingredient moisture varies. Drier = crispier result. Fresh shallots are wetter than frozen ones.
Why is my crunch soggy? Salt too low or moisture in the crunch.
Can I skip the two-stage fry? Yes, but the crunch will be uneven.
Where to buy fermented black beans? Asian grocer, douchi. Rinse before using.