Low Sugar Classic Chili Crisp

Total time1 hr 20 min

Prep time20 min

Cook time30 min

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Ingredients

16 servings

For the infused oil

1 cup neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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3 large shallots, thinly sliced
6 cloves garlic, thinly sliced
1 tbsp sichuan peppercorns
1 cinnamon stick
2 star anise
3 bay leaves

For the chili base

¼ cup gochugaru (korean red pepper flakes)
2 tbsp crushed red pepper flakes
1 tbsp sichuan peppercorns, toasted and coarsely ground
2 tbsp doenjang or doubanjiang (fermented black bean paste)
1 tbsp soy sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp kosher salt

For serving

1 tbsp toasted sesame seeds (optional)

Instructions

1
Combine the gochugaru, crushed red pepper flakes, coarsely ground Sichuan peppercorns, doubanjiang, soy sauce, sugar, and salt in a heatproof bowl large enough to hold all the oil. Stir to combine and set aside.
2
Pour the oil into a small saucepan and add the sliced shallots, sliced garlic, whole Sichuan peppercorns, cinnamon stick, star anise, and bay leaves. Set over medium-low heat and cook, stirring occasionally, until the shallots and garlic are deep golden and crisp, 18–22 minutes. Watch closely toward the end — the shallots can go from golden to burnt quickly.

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