Chili Crisp
The perfect spicy, crunchy, and umami condiment for noodles, rice, and pretty much anything.
Equipment
- medium pot
- Heat proof bowl medium
Ingredients
Oil and aromatics
- 1.5 cups peanut oil or avocado
- 2 shallots finely sliced
- 8 cloves garlic finely sliced
- 1 large piece fresh ginger peeled and sliced thick
- 4 star anise pods
- 1 cinnamon stick
Chilies and flavorings
- ¼ cup gochugaru coarse
- 1 Tbsp red pepper flakes
- 1 tsp sichuan peppercorns ground
- ¼ cup roasted peanuts chopped
- 2 Tbsp fermented black soybeans chopped
- 1 Tbsp soy sauce
- 1 tsp fish sauce
- 1.5 Tbsp honey
- 1.5 tsp sea salt
- ¼ tsp MSG
Instructions
Fry the garlic and shallots
- Slice the garlic and shallots into very thin, even slices. A mandoline is highly recommended so that they fry evenly.
- Heat the peanut oil to 300°F in a medium pot.
- Add the garlic and stir immediately to avoid clumping. Fry for 5-7 minutes or until it turns a light golden brown, then remove with a metal strainer and set on a dry paper towel to drain.
- Repeat the frying process with the shallots, but allow them to darken a bit more for the best crunch.
- Heat the oil up to 325°F and add the thick slices of ginger, star anise, and cinnamon stick. Fry for 5-6 minutes or until the ginger has browned. Remove aromatics and discard.
Finish the chili crisp
- In a medium heat-proof bowl, add the gochugaru flakes, red pepper flakes, and ground sichuan peppercorns.
- Carefully pour the hot oil over the dried peppers (it will sizzle loudly). Stir gently to combine, then allow to cool for 10 minutes.
- Add the fried garlic, fried shallots, roasted peanuts, fermented soybeans, soy sauce, fish sauce, honey, sea salt, and msg to the oil. Stir to combine.
- Cool to room temperature, then refrigerate for 24 hours before serving.
Notes
- Don't overcook the garlic - if it becomes too dark, it may taste bitter.
- Avoid olive oil, as it will harden in the fridge. Peanut or avocado work better.