The Ultimate Chili Crisp
Steeped orange peel, ginger, cinnamon, star anise and more make this chili crisp uniquely spicy and sweet with an unparalleled crunch factor.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups vegetable oil
- 30 cloves garlic (sliced thin)
- 10 shallot (sliced thin)
- 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 ((See Note 1))
- 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 vinegar)
Instructions
- 1
In a large saucepan over medium-high heat, bring the oil to 350°F and fry the garlic and shallots all at once. The temp will drop, but keep at 225°F until a deep golden brown (See Note 3). Remove from oil, drain on paper towel lined plate. Set aside.
- 2
To same saucepan with hot oil add the next 9 ingredients (using no heat) and steep spices for 1 hour, uncovered.
- 3
Turn heat up to medium-high to reach 350°F again.
- 4
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.
- 5
Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.
- 6
Cool to room temperature and stir in the soy sauce, black vinegar and crispy 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.