Chili Crisp
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Chili Crisp

Servings

3

cups
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 4 Shallots, peeled and sliced thinly. (Mandolin recommended)

  • 1-2 HEADS of Garlic, peeled and sliced. (as thinly as the shallots)

  • 2 1/2 cups Vegetable oil

  • 2 Cinnamon sticks

  • 4 Star Anise

  • 1 thumb of ginger, shopped fine

  • 1 cup Gochugaru (Korean red chili flakes, quite mild)

  • 1/4 cup Szechuan peppercorns, freshly ground

  • 1/4 cup Paprika

  • 1 TBS Soy Sauce

  • 1 TSP White Sugar

  • 1/2 TSP MSG

  • 1/2 cup untoasted sesame seeds

  • 1/4 cup peanuts, chopped

Directions

  • In the cold oil, add your shallots and Garlic.
  • In a large heat-capable bowl, add the rest of the ingredients
  • Over a med-high heat, heat your oil and get the shallots and garlic slices all crispy, then remove from oil and spread over a baking sheet to cool and crunch up
  • Return the oil to the heat and bring it up to 330 degrees
  • Carefully pour the oil into the bowl, over the other ingredients. WARNING: Will produce vapors and lots of steam.
  • Mix and then let sit to cool down.
  • Once cool, remove the Anise and Cinnamon.
  • Add the crispy shallots and garlic back in. Stir and keep covered for 3 months, if it lasts that long.

Notes

  • Use whatever chilis you want, this is a VERY mild, but very flavourful version.
  • I use this on eggs, pasta, taters, sammidges, rice…