If you liked our chili crisp recipe last year, you’ll love this crunchy version even more. With toasted peanuts and sesame seeds, it has a nuttiness that adds a lovely touch to noodle and curry dishes alike. If you can’t find Korean red pepper flakes, feel free to swap in an equal amount of crushed red pepper flakes.
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Chili Crisp Crunch
Ingredients
Scale
- 3 cups vegetable oil
- 6 shallots, thinly sliced
- 3 heads of garlic, separated into cloves, sliced
- 4 cinnamon sticks
- 8 star anise pods
- ½ cup Korean red pepper flakes
- ¼ cup crushed red pepper flakes
- 1 3-inch piece ginger, peeled and grated
- 5 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- ¼ cup peanuts, toasted
- 2 tablespoons sesame seeds, toasted
Instructions
- Add oil, garlic, shallots, cinnamon, and star anise to a medium pot over medium heat. Simmer, stirring occasionally, until garlic and shallots are evenly crispy and golden brown, 25 to 30 minutes.
- In a large, heat-safe bowl, combine grated ginger, pepper flakes, soy sauce, sugar, salt, peanuts, and sesame seeds.
- Strain oil mixture through a fine mesh sieve into the bowl with pepper-peanut mixture. Let garlic and shallots cool in the sieve over a separate bowl. Once cooled, add crispy garlic and shallots into the bowl with oil and mix.
- Transfer chili crisp into small jars with airtight lids. Store in the fridge and use for up to a month (if it can last you that long!).
Hungry for more? Here are three recipes for using chili crisp:
Arugula Egg Wrap with Chili Crisp