Unbeatable Chili Crisp

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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens