Chili Crisp
with sesame, clove and Sichuan peppercorns
Servings: 18
Ingredients
- 1 1/2 c neutral oil
- 2 heads garlic thinly sliced
- 4 shallots thinly sliced
- 3 cinnamon sticks
- 5 star anise
- 2-3” knob of ginger finely diced or grated
- 1/2 c red pepper flakes
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp MSG
- 1/4 c roasted sesame seeds
- 3 cloves ground
- 2 tbsp Sichuan peppercorns ground
Instructions
- Add garlic, shallots, cinnamon sticks and star anise to cold oil. Turn on heat and slowly fry everything until deep golden brown. You know you’ve gotten close to cooking off all the water when you don’t have a rapid, foamy boil happening anymore. Should take about 20-30 minutes.
- Add the remaining items to a heat proof bowl, or another pot, and set a strainer on top. When garlic and shallots have reached that deep golden brown, strain the oil into your heat proof bowl so it toasts and sizzles those remaining items and strains out the toasted garlic and onion mixture.
- Set aside the garlic and shallots to cool to room temp. Gently stir the hot oil mixture, be careful not to burn yourself that oil is hot. Let the come to room temp as well.
- Once everything is cooled, you can combine those crispy bits with the oil, give it a mix and stash in a jar or air tight container. And then it’s ready to use!