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Homemade Chili Crisp

prep time:30 minutes
cook time:25 minutes
Cooling Time30 minutes
total time:1 hour 25 minutes
Making chili crisp at home means you control the heat level and get way more crispy bits than store-bought - the shallots and garlic get fried separately at different temperatures so they're perfectly crispy. The oil gets infused twice with different chili flakes to build layers of heat and flavor.
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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.

Notes

Store in refrigerator for up to 1 month.