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Green Ginger-Scallion Chili Crisp 

  • Author: Misfits Market


  • 2  cups vegetable oil
  • 4 shallots, thinly sliced
  • 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
  •   bunches scallions, finely chopped
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt


  1. 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.
  2. In a large, heat-safe bowl, combine jalapeños, ginger, scallions, soy sauce, sugar, and salt.
  3. 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.
  4. 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!).