Chili Crisp Recipe (Crunchy Shallot & Garlic Chili Oil)

This chili crisp recipe is a crunchy shallot and garlic chili oil that is so flavorful, aromatic, and full of texture!

Ingredients

1 cup neutral oil avocado, grapeseed, vegetable, canola, etc.

⅓ cup Sichuan chili flakes ~25 whole dried peppers

14 cloves garlic minced

1 shallot sliced

3 star anise

1 cinnamon stick

1 bay leaf

1 tbsp sesame seeds

1 tsp salt

½ tsp sugar

msg or mushroom seasoning to taste (optional)

Instructions

In a small pot on low to medium heat, fry garlic for about 3-5 minutes or until lightly golden then strain and set aside on a plate with paper towels to absorb the excess oil. Repeat with shallots.

In the same pot with the strained oil, add star anise, cinnamon stick, and bay leaf. Let the aromatics infuse in the oil on low heat for at least 10 minutes or up to an hour, the longer the better.

While the oil is infusing, add chili flakes, fried garlic, fried shallots, sesame seeds, sugar, and salt to a heat-safe bowl (ceramic or metal, do not use glass).

Strain and discard the aromatics from the oil then heat up the oil on medium heat. To test if it is hot enough, place a chopstick or back of a wooden spoon in the center. If oil bubbles around it then it's good to go. Pour the hot oil over the chili mixture.

Stir to combine, taste test, and adjust to your liking. Store in a sealed container in the fridge for up to 3 months and enjoy!