Deep golden shallots and garlic turn shatteringly crisp as they slowly fry in a spice-infused oil loaded with cinnamon, star anise, and Sichuan peppercorns, then get poured hot over a bold mix of gochugaru and crushed red pepper for that signature sizzle-and-bloom moment. The result is a jar of glossy, crunchy, deeply savory chili crisp with layers of smoky heat and toasty aromatics in every spoonful. It's endlessly versatile — spoon it over rice, noodles, eggs, or roasted vegetables whenever you want an instant hit of crunch and heat. Made in one pot and left to cool before jarring, it keeps well in the fridge so you always have a batch ready to go. This one is a solid pick for a gluten free pantry staple, easy to make ahead and even easier to put on everything.
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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.
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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