Chili Crisp

Inspired by the addictively delicious Lao Gan Ma, our chili crisp is deeply flavored with dry spices and a blend of chilis that bring you a hot-but-not-too-hot sweet spicy. It’s full of crunchy bits, because that’s the best part, and infuses the oil with sesame to get the most nuttiness we can into the oil while raising the toasted flavor of sesame. We also add a trick to getting those toasty garlic and onion pieces with the perfect crispy crunch

Author

Helen Park

Servings

1 cup

Category

Condiment

Ingredients

• 1 tsp fine sea salt
• 2 tsp sugar
• ¼ cup Aleppo
• 1 tsp Urfa
• ½ tsp ground star anise
• ½ tsp ground black pepper
• ½ tsp ginger
• ½ small red cardamom, grated (about .5g)
• 1 tsp Sichuan peppercorn, lightly cracked – this is optional for extra tingly spice
• ½ cup vegetable oil
• 3 Tbsp sesame seeds
• 2 Tbsp garlic slices, pulsed in a grinder to a chopped texture
• 2 Tbsp onion slices, pulsed in a grinder to a chopped texture

Directions

1. In a heatproof bowl, combine the salt, sugar, Aleppo, urfa, star anise, black pepper, ginger, red cardamom, and Sichuan pepper if using.
2. Into a pot, heat the oil and sesame seeds over medium heat.
3. Simmer the sesame seeds gently until they are golden brown.  Turn the heat down to low if needed.  This part should take 3-5 minutes.
4. When ready, turn the heat off and add the chopped garlic and onion and give it a quick stir. The garlic and onion will quickly turn a deliciously nutty golden brown.
5. Immediately pour over the bowl of spices while the oil is still hot.
6. Leave the oil to sizzle for a few seconds and give it another stir.
7. Serve immediately or store covered, at room temperature, for up to 2 weeks.