Anti Inflammatory 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 Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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