Chili Crisp Oil
A trendy, versatile condiment featuring crispy garlic, shallots, and chili flakes in aromatic oil. This addictive sauce adds texture and heat to noodles, rice, dumplings, eggs, or even ice cream.
Ingredients
- 1 1/2 cups neutral oil (such as vegetable or canola)
- 1/2 cup dried red chili flakes
- 12 garlic cloves, thinly sliced
- 4 shallots, thinly sliced
- 2 star anise
- 1 cinnamon stick
- 2 tbsp Sichuan peppercorns
- 2 tbsp sugar
- 2 tsp salt
- 1 tsp MSG (optional)
- 2 tbsp toasted sesame seeds (optional)
- 4 green onions, finely chopped
Instructions
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1
In a heatproof bowl, place 1/2 cup dried red chili flakes.
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2
In a medium saucepan, combine 1 1/2 cups neutral oil (such as vegetable or canola), 12 thinly sliced garlic cloves, 4 thinly sliced shallots, 2 star anise, 1 cinnamon stick, and 2 tbsp Sichuan peppercorns.
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3
Heat the oil mixture over medium-low heat. Cook, stirring occasionally, until the garlic and shallots turn golden brown and crispy, about 10-15 minutes. Be careful not to burn them.
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4
Once the aromatics are crispy, remove from heat and let cool for 5 minutes.
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5
Carefully strain the hot oil through a fine-mesh sieve over the bowl with chili flakes. The hot oil will sizzle and bloom the chili flakes.
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6
Reserve the crispy garlic, shallots, and spices from the sieve.
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7
To the oil and chili mixture, add 2 tbsp sugar, 2 tsp salt, and 1 tsp MSG (optional) if using. Stir to dissolve.
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8
Add back about two-thirds of the reserved crispy aromatics, along with 4 finely chopped green onions and 2 tbsp toasted sesame seeds (optional) if using. Stir to combine.
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9
Let the mixture cool completely before transferring to airtight jars.
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10
The chili crisp will keep at room temperature for up to 1 month or refrigerated for up to 3 months. Stir before using as the oil will separate.