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Chili Crisp

Name: Chili Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 700-750 g peanut oil; 200 g shallot (sliced (2-3 large)); 75 g garlic (sliced (15 cloves)); 100 g ginger (sliced (1 large knob)); 6 pods star anise; 60 g cinnamon sticks; 60 g gochugaru (separated into 2 - 30g/¼ cup portions); 30 g chili flake; 15 g sesame seeds; 1-2 g szechuan peppercorn (ground); 75 g peanuts (chopped and sifted); 40 g honey; 5 g MSG; 35 g kosher salt; 3 g fish sauce; 25 g soy sauce

By Brian Lagerstrom

This Chili Crisp recipe is easily one of my top recipes of the year…or maybe ever. I put a spoonful on just about everything. Trust me—it crushes the store-bought version you’ve been buying.

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: cups

Ingredients

700-750 g peanut oil
200 g shallot, sliced (2-3 large)
75 g garlic, sliced (15 cloves)
100 g ginger, sliced (1 large knob)
6 pods star anise
60 g cinnamon sticks
60 g gochugaru , separated into 2 – 30g/¼ cup portions
30 g chili flake
15 g sesame seeds
1-2 g szechuan peppercorn, ground
75 g peanuts, chopped and sifted
40 g honey
5 g MSG
35 g kosher salt
3 g fish sauce
25 g soy sauce

Metric – US Customary

Instructions

Using a mandolin, keeping them separate, slice garlic and shallots to ⅛"/0.3cm.

Be careful, mandolins are dangerous, please wear a cut glove or use a knife. It will be slower and less consistent but if you do not have much experience using a mandolin, then its better than getting an ouchie on your hand.

Heat peanut oil to 300°F / 150°C.

Be sure that whatever pan you use to heat the peanut oil in does not get filled more than halfway by the oil.

Fry sliced garlic for 90 seconds until about it is 80% golden brown and remove it from the oil and place on a sheet tray lined with a paper towel. You DO NOT want any dark brown bits, these will be bitter. It is better to pull the garlic a little earlier than later.
Bring the oil back up to 300℉ and fry the shallots for 5-6 Minutes until golden brown, stiffing frequently. move to paper towel with garlic
Heat oil back up to 325°F / 160°C and add star anise, cinnamon and ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over 30g gochugaru and let it sit for 5 minutes. Strain oil back into the pot.

Make sure you are pouring the oil into a heat resistant bowl or container for these steps!

Reheat the oil to 325°F and pour over remaining gochugaru, chili flake, szechuan peppercorn and sesame seeds. Infuse for 10 Minutes.
Once infused, stir in peanuts, salt, honey, msg, fried shallots, and fried garlic. Be sure to crush garlic and shallots in your hand before adding them to the mixture.
Let the chili crisp cool to room temperature, place in containers and refrigerate (keeps 4-5 weeks in fridge at least)