Seed Oil Free Classic Chili Crisp

Total time1 hr 20 min

Prep time20 min

Cook time30 min

This chili crisp gets its signature crackle from thinly sliced shallots and garlic, slow-fried until deep golden and shatteringly crisp, then poured hot over a bowl of gochugaru, red pepper flakes, and toasted Sichuan peppercorns for that signature sizzle-and-bloom moment. Doubanjiang and a touch of soy sauce add deep, savory funk, while sugar and salt round out the heat into something balanced and endlessly snackable. Cinnamon stick, star anise, and bay leaves steep right in the oil as it cooks, lending warm background spice before they're strained out and discarded. Avocado oil carries all that flavor into a glossy, spoonable condiment that's just as good spooned over rice and noodles as it is straight off the spoon. A scatter of toasted sesame seeds on top finishes it with a little extra crunch. It's a great one to keep stocked in the fridge if you're cooking a seed oil free kitchen, ready to jar up and use for weeks.

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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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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
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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