Ingredients:

  • 1 cup (240 ml) vegetable oil (canola or peanut oil work well)
  • 8 cloves garlic, thinly sliced
  • 3 medium shallots, thinly sliced
  • 2 inch piece of ginger, peeled and thinly sliced
  • 2 star anise
  • 1 cinnamon stick (approx. 3 inches)
  • 2 bay leaves
  • 1/2 cup (40g) dried red chilies (such as Sichuan facing heaven or Korean gochugaru), roughly chopped
  • 2 tablespoons red pepper flakes (adjust to heat preference)
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon ground cumin
  • 1/2 teaspoon five-spice powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 tablespoon black vinegar (Chinkiang vinegar preferred)
  • 1/4 cup toasted sesame seeds

Instructions:

  1. Combine oil, garlic, shallots, ginger, star anise, cinnamon stick, and bay leaves in the saucepan. Gently heat over medium-low heat, cooking until the aromatics are deeply golden brown and fragrant (about 30 minutes). Watch carefully to avoid burning!
  2. Remove the saucepan from the heat. Using a fine-mesh sieve or slotted spoon, carefully strain the oil, reserving the infused oil and discarding the solids.
  3. In a heatproof bowl, combine the dried chilies, red pepper flakes, Sichuan peppercorns, cumin, five-spice powder, sugar, and salt.
  4. Slowly and carefully pour the hot infused oil over the chili mixture. The mixture will sizzle and bubble. Stir well to combine.
  5. Stir in the soy sauce and black vinegar. Allow the chili crisp to cool slightly (about 15 minutes), then stir in the toasted sesame seeds.
  6. Once completely cool, transfer the chili crisp to sterilized glass jars. Store in a cool, dark place for up to 2 months (or longer if refrigerated).