Chili Crisp Recipe

Ingredients

• 1/2 cup chili flakes (Chinese preferred)
• 1 cup neutral oil
• 1 inch ginger (sliced)
• 2 bay leaves
• 2 star anise
• 1 cinnamon stick
• 3 green onions (white part only)
• 1/4 cup fried garlic (see note)
• 1/4 cup fried shallots (see note)
• 1/4 cup dry roasted soybeans (or edamame)
• salt (to taste)

Instructions

1. 1

   Place the chili flakes in a medium sized heat proof bowl. Set aside. Add the oil, ginger, bay leaf, star anise, cinnamon, and green onions to a saucepan and heat over medium-low until it starts to bubble gently and the green onions start to brown, 5-6 minutes, or until the oil reaches 300°F. When the time is up, carefully use a slotted spoon to remove and discard the aromatics, leaving the oil in the pot.

2. 2

   Heat the oil in the pot until it is hot and shimmery, 350°F. Carefully pour the hot oil into the bowl with the chili flakes – it will sizzle and bubble up. The oil should be bright red. When cool, stir in the fried shallots, fried garlic, and roasted soy beans.

3. 3

   Transfer to a clean jar and store in the fridge. Chili oil keeps pretty much indefinitely but I’m pretty sure you’ll use it up quickly.