Ingredients
For the Oil and Crispy Bits
- 3.5 cups neutral oil (like canola or vegetable)
- 2 large shallots, thinly sliced
- 1 whole head of garlic, thinly sliced (about 15 cloves)
- 4-inch piece of ginger, thinly sliced
- 6 whole star anise
- 2-3 cinnamon sticks
For the Chili Base and Seasoning
- 1/2 cup gochugaru (Korean chili flakes), divided
- 3 tablespoons red pepper flakes
- 2 tablespoons kosher salt
- 3 tablespoons clover honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon fish sauce
- 1/2 teaspoon ground Sichuan peppercorns
- 1/2 teaspoon MSG
- 1/2 cup chopped roasted peanuts
First, Fry the Crispy Bits
The most important part of chili crisp is the crispy texture. You need to fry the shallots and garlic separately to get them right.
In a large, heavy-bottomed pot or Dutch oven, heat the neutral oil to 300F. Add the sliced garlic and fry for ~90 seconds, stirring constantly, until it’s lightly golden. It will continue to cook after you take it out, so pull it when it’s just starting to color. Remove the garlic with a slotted spoon and spread it on a paper towel-lined tray.
Next, add the sliced shallots to the same oil. Fry for ~5-6 minutes, stirring, until they are golden brown and crisp. Remove them with a slotted spoon and place them on the same tray with the garlic.
Next, Infuse the Spiced Oil
Turn the heat up and bring the oil to 325F. Carefully add the star anise, cinnamon sticks, and sliced ginger to the hot oil. Let them fry for ~5-10 minutes, until the ginger is golden brown and the oil is very fragrant.
Place half of the gochugaru (1/4 cup) in a large, heatproof bowl. Strain the hot, infused oil over this first portion of gochugaru, leaving the ginger and whole spices behind in the strainer. Let this sit for about 5 minutes to let the color bloom.
Reheat the strained oil back up to 325F. In another large bowl, combine the remaining 1/4 cup of gochugaru, the red pepper flakes, ground Sichuan peppercorns, and sesame seeds. Carefully pour the hot oil over this mixture. It will sizzle aggressively. Let it infuse for at least 10 minutes.
Finally, Combine Everything
Once the oil has infused, it’s time to add the final ingredients.
Crumble the fried shallots and garlic with your hands into the infused oil. Add the chopped peanuts, kosher salt, honey, MSG, fish sauce, and soy sauce.
Stir everything together until it’s well combined. Let the chili crisp cool completely before transferring it to jars. It will keep in the refrigerator for at least a month.
Homemade Chili Crisp
Ingredients
For the Oil and Crispy Bits
- 3.5 cups neutral oil like canola or vegetable
- 2 large shallots thinly sliced
- 1 whole head of garlic about 15 cloves, thinly sliced
- 4-inch piece of ginger thinly sliced
- 6 whole star anise
- 2-3 cinnamon sticks
For the Chili Base and Seasoning
- 1/2 cup gochugaru Korean chili flakes, divided
- 3 tablespoons red pepper flakes
- 2 tablespoons kosher salt
- 3 tablespoons clover honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon fish sauce
- 1/2 teaspoon ground Sichuan peppercorns
- 1/2 teaspoon MSG
- 1/2 cup chopped roasted peanuts
Instructions
- Heat oil to 300F in a large pot.
- Fry sliced garlic until lightly golden, about 90 seconds. Remove to paper towel-lined tray.
- Fry shallots in same oil until golden brown, 5-6 minutes. Remove to tray.
- Increase oil temperature to 325F.
- Add star anise, cinnamon, and ginger. Fry 5-10 minutes until ginger is golden and oil is fragrant.
- Place 1/4 cup gochugaru in heatproof bowl. Strain hot oil over it, discarding whole spices. Let sit 5 minutes.
- Reheat strained oil to 325F.
- Combine remaining gochugaru, red pepper flakes, Sichuan peppercorns, and sesame seeds in second bowl. Pour hot oil over mixture.
- Let infuse 10 minutes.
- Crumble fried garlic and shallots into oil mixture.
- Add peanuts, salt, honey, MSG, fish sauce, and soy sauce. Stir to combine.
- Cool completely before transferring to jars.
