Homemade Chili Crisp Oil

Name: Homemade Chili Crisp Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 310
Ingredients: 1 cup vegetable oil; 1 green onion stem; 1 tbsp fresh ginger; 1 dried bay leaf; 1 star anise; 1/2 cinnamon stick; 1/2 tsp green cardamom pods; 2 1/2 tsp red Sichuan peppercorns; 1/2 tsp fennel seeds; 1/4 tsp cloves; 2 tsp water; 1 tsp white sesame seeds; 3 tsp dried chili flakes; 1 tbsp smoked paprika; 1/2 tsp light soy sauce; 1/2 tsp Chinese black vinegar; 1 tsp caster sugar; 1 1/2 tsp kosher salt; 1 tsp Chinese chicken stock powder; 1/2 cup crispy fried shallots; 2 tbsp crispy fried garlic

This homemade chili crisp is deeply aromatic, crunchy, spicy, and savory, with infused oil, toasted spices, fried shallots, and fried garlic in every spoonful. Let it rest overnight so the flavors round out, then drizzle it over noodles, eggs, rice, dumplings, roasted vegetables, or grilled meats.

Servings310 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

310

vegetable oil
1 cup
green onion stem
1
fresh ginger
1 tbsp
dried bay leaf
1
star anise
1
cinnamon stick
0.5
green cardamom pods
0.5 tsp
red Sichuan peppercorns
1 tsp
fennel seeds
0.5 tsp
cloves
0.3 tsp
water
2 tsp
white sesame seeds
1 tsp
dried chili flakes
3 tsp
smoked paprika
1 tbsp
light soy sauce
0.5 tsp
Chinese black vinegar
0.5 tsp
caster sugar
1 tsp
kosher salt
0.5 tsp
Chinese chicken stock powder
1 tsp
crispy fried shallots
0.5 cup
crispy fried garlic
2 tbsp

Step-by-Step Instructions

Break the hard spices into smaller pieces. Roughly chop the bay leaf, star anise, and cinnamon stick into pieces about 1 cm wide so they release their flavor more evenly.

Soak the dried spices. Place the chopped spices, cardamom pods, Sichuan peppercorns, fennel seeds, and cloves in a bowl. Add the water and stir until the spices are evenly moistened. Set aside for 30 minutes to reduce scorching and help the spices infuse the oil.

Infuse the oil. Transfer the soaked spices to a small saucepan with the green onion stem, fresh ginger, and vegetable oil. Start over medium-low heat, then adjust as needed until tiny bubbles rise gently from the bottom of the pan.

Simmer gently for 25 to 30 minutes, stirring a few times. Keep the bubbling quiet and steady; the aromatics should turn deep golden, not black. If anything darkens too quickly, lower the heat immediately.