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.
Ingredients
Units
Scale
- 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
Instructions
- Add red chili flakes, Gochugaru, sesame seeds, ginger, sugar and soy sauce to a bowl. Mix well and set aside.
- 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.
- 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.
- Add the garlic and shallots mixture back into the oil once it’s cooled and stir well.
- 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
