Add Chili Crisp Recipe

Toast and infuse

Lightly toast the Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant; crush gently with a mortar and pestle or the back of a spoon and set aside. Split the star anise in half if using.

In a small heavy-bottomed saucepan combine the neutral oil and toasted sesame oil. Heat over medium-low until the oil reaches 250–275°F (120–135°C) if using a thermometer; if not, heat until it is shimmering and a small piece of garlic sizzles gently but does not brown immediately.

Add the minced ginger first and cook gently for 30–45 seconds to release aroma, then add the minced garlic. Maintain low heat so the garlic becomes fragrant but does not brown (about 1–2 minutes). Remove the pan from direct heat while preparing the next step to avoid burning.

Place the chili flakes in a heatproof bowl or jar that can hold at least 2 cups.

Pour the hot infused oil slowly and carefully over the chili flakes. You should hear a lively sizzle; pour in a steady stream so the oil extracts flavor but does not overcook the flakes. Stop once the oil covers the flakes by about 1/8–1/4 inch.

Add the shallow-fried shallots and optional crispy fried onions/garlic to the bowl and stir to combine. The oil will bubble and darken the flakes slightly—this is expected.

Stir in the light soy sauce, dark soy sauce (if using), rice vinegar, water, brown sugar, crushed Sichuan peppercorns, salt, and add the star anise and bay leaf if using. Mix thoroughly so the seasonings are evenly distributed. Taste carefully (small spoon) and adjust salt, sugar, or vinegar to your preference.

Let the mixture cool to room temperature; the oil will continue to infuse and the solids will crisp further as they sit in the oil (about 1–2 hours). Remove and discard whole star anise and bay leaf before bottling if you prefer.

Transfer chili crisp to a clean jar, pressing solids down into the oil. Store in the refrigerator for up to 2 months, or at room temperature for 2–3 weeks in a cool, dark place. Stir before each use to redistribute oil and solids.

Use 1–2 teaspoons per serving to 'add chili crisp' to noodles, rice, dumplings, stir-fries, eggs, or dressings. Shake or stir jar to mix oil and solids before spooning.