Name: Chili Crisp
Total time: 13 h
Cuisine: ChineseAsian
Ingredients: 1/2 cup Sichuan chili powder; 1/2 cup salted dry-roasted peanuts , chopped; 2 tablespoons Sichuan peppercorns , crushed; 1 1/2 teaspoons kosher salt; 1/4 teaspoon monosodium glutamate (optional); 1 cup vegetable oil; 2 large shallots , sliced thin; 4 large garlic cloves , sliced thin; 1 (1-inch) piece ginger , unpeeled, sliced into ¼-inch-thick rounds and smashed; 3 star anise pods; 10 green cardamom pods , crushed; 2 cinnamon sticks; 2 tablespoons toasted sesame oil

Chili Crisp

By Andrew Janjigian

Published on January 5, 2020

Time

1 hour, plus 12 hours resting

Yield

Serves 24 (makes about 1½ cups)

Ingredients

½ cup Sichuan chili powder ½ cup salted dry-roasted peanuts, chopped2 tablespoons Sichuan peppercorns, crushed1 ½ teaspoons kosher salt ¼ teaspoon monosodium glutamate (optional)1 cup vegetable oil 2 large shallots, sliced thin4 large garlic cloves, sliced thin1 (1-inch) piece ginger, unpeeled, sliced into ¼-inch-thick rounds and smashed3 star anise pods 10 green cardamom pods, crushed2 cinnamon sticks 2 tablespoons toasted sesame oil

Before You Begin

For even cooking, slice the shallots to a consistent thickness. Sichuan chili powder is milder and more finely ground than red pepper flakes, but Aleppo pepper or Korean red pepper flakes (gochugaru) are good alternatives. You'll find monosodium glutamate in the spice aisle under the brand name Accent.

Instructions

Combine chili powder; peanuts; peppercorns; salt; and monosodium glutamate, if using, in heatproof bowl and set fine-mesh strainer over bowl. Cook vegetable oil and shallots in medium saucepan over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to second bowl. Add garlic to vegetable oil and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using slotted spoon, transfer garlic to bowl with shallots.

Add ginger, star anise, cardamom, and cinnamon sticks to vegetable oil; reduce heat to medium; and cook, stirring occasionally, until ginger is dried out and mixture is very fragrant, 15 to 20 minutes. Strain ginger mixture through fine-mesh strainer into bowl with chili powder mixture (mixture may bubble slightly); discard solids in strainer. Stir well to combine. Once cool, stir shallots, garlic, and sesame oil into ginger–chili powder mixture. Transfer to airtight container and let stand for at least 12 hours before using. (Chili crisp can be refrigerated for up to 3 months.)