Very Good Chili Crisp Recipe

dried chili flakes

🥗Healthier: crushed red pepper

💰Cheaper: cayenne pepper

Cayenne pepper is more accessible and provides heat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: pink peppercorns

Pink peppercorns provide a similar flavor profile.

Prep 2-3 large shallots and 15 cloves of garlic by slicing them thinly using a mandolin.

Heat 700 g of peanut oil in a 3-4 quart pot to about 300°F.

Fry the sliced garlic in the oil for 2.5 minutes until light golden brown, then drain on paper towels.

Increase oil temperature back to 300°F and fry the sliced shallots for 5-6 minutes until light golden brown, then drain on paper towels.

Slice 75-100 g of ginger into large coins and fry in the oil at 325°F for 3-5 minutes.

Add 2 cinnamon sticks and 5-6 pods of star anise to the oil and fry for 3-5 more minutes to infuse flavors.

In a medium bowl, add 60 g of Korean gochugaru chili powder.

Carefully pour the infused oil over the gochugaru through a strainer to catch the ginger and spices, allowing it to bloom for 5 minutes.

Strain the oil again to remove spent gochugaru and return the pot to low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens