Chili Crisp Recipe

Ingredients 

FRY

• ▢3 cups vegetable oil
• ▢30 cloves garlic sliced thin
• ▢10 shallot sliced thin

STEEP

• ▢10 whole cloves
• ▢4 star anise
• ▢4 green cardamon pods
• ▢1 stick cinnamon
• ▢2 tbsp coriander seeds
• ▢2 tsp Sichuan peppercorns
• ▢1 tsp black peppercorns
• ▢2 2-inch pieces orange peel
• ▢2 inches ginger root

POUR OVER

• ▢1 cup Sichuan chili flakes or Asian red pepper flakes (See Note 2)
• ▢2 tbsp sesame seeds white or toasted
• ▢2 tsp kosher salt
• ▢2 tsp sugar
• ▢1 tbsp soy sauce
• ▢2 tbsp black vinegar or rice vinega

Instructions 

• In a large saucepan over medium-high heat, bring the oil to 350°F and fry the garlic and shallots until a deep golden brown. Remove from oil, drain on paper towel lined plate. Set aside.
• To same saucepan with hot oil add the next 9 ingredients (using no heat) and steep spices for 1 hour (See Note 3), uncovered.
• Turn heat up to medium-high to reach 375°F.
• While oil is heating up: to a large heat proof bowl add the Sichuan chili flakes, sesame seeds, sugar and salt, stir to combine. Set aside.
• Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.
• Cool to room temperature and stir in the soy sauce, black vinegar and fried garlic and shallots. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.

Well, that’s the news, See ya down on the farm.