Garlic Chili Crunch Oil

Say hello to my new pantry staple, chili crunch! With spicy garlic chili crunch oil infused with star anise, cinnamon and bay leaves with crispy garlic and shallots. Dear LORD let me tell you how good this is! I have had it with pretty much everything I’ve eaten this week. I tossed it with some cooked noodles, dipped homemade dumplings into it and drizzle the crunchy bits onto a veggie soup! It’s not super spicy, which is why I love it, there is a wonderful depth of flavor, texture and fragrance to this chili crunch oil.

One of my most favorite condiments at Chinese restaurants is the chili oil! I love how fragrant and flavor-packed it is beyond just being spicy! I used Korean chili flakes in my recipe to help make hte chili oil nice are red. You can totally just use more red chili flakes instead if you don’t have it. To help with the color and texture, make sure to cook the garlic and shallots on a slow light simmer so that ALL the moisture is released from the garlic and shallots. This will ensure that they are crispy and crunchy. 

I like to toss the chili crunch oil with a dash of vinegar and use it to toss noodles in, dip dumplings in and to make stir fry sauces with! 

Garlic Chili Crunch Oil

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• Author: Milk and Cardamom
• Total Time: 35 minutes
• Diet: Vegetarian

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Description

Spicy chili oil recipe infused with star anise, cinnamon and bay leaves with crispy garlic and shallots. Adapted from Bon Appetit. Makes 2 cups of chili crunch.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup red chili flakes
• 1 tbsp Korean red chili (Gochugaru) (optional)
• 2 tbsp toasted sesame seeds
• 1 tbsp ginger, minced
• 2 tsp sugar
• 2 tbsp soy sauce
• 1 1/2 cup grapeseed oil
• 4 shallots, thinly sliced
• 2 heads of garlic, thinly sliced
• 2 cinnamon sticks
• 2 bay leaves
• 6 star anise

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Instructions

1. Add red chili flakes, Gochugaru, sesame seeds, ginger, sugar and soy sauce to a bowl. Mix well and set aside.
2. In a saucepan over medium heat, add oil, shallots, garlic, cinnamon sticks, bay leaves, and star anise. Bring to a slow simmer and let this bubble away for 20 to 25 minutes or until the garlic and shallots are golden brown.
3. Strain the hot oil into the chili mixture and stir well so that the chili’s cook evenly. Let the garlic and shallots sit in the strainer until cool.
4. Add the garlic and shallots mixture back into the oil once it’s cooled and stir well.
5. Spoon/pour hte mixture into a clean jar and store at room temperature for up to 1 month.

Notes

This recipe is adapted from Bon Appetit’s chili crisp recipe.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Snack
• Cuisine: Chinese

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