Ingredients
Scale
- 2 cups vegetable oil
- 4 shallots, thinly sliced
- 1½ heads of garlic, separated into cloves, sliced
- 2 cinnamon sticks
- 4 star anise pods
- 3 jalapeños, seeds removed (or not if you want spicier!), finely chopped
- 1 6-inch piece ginger, peeled and finely chopped
- 1½ bunches scallions, finely chopped
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- ½ teaspoon kosher salt
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, 30 to 45 minutes.
- In a large, heat-safe bowl, combine jalapeños, ginger, scallions, soy sauce, sugar, and salt.
- Strain oil mixture through a fine mesh sieve into the bowl with scallion 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 jars with airtight lids. Store in the fridge and use for up to a month (if it can last you that long!).