This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, and our Celery, Green Bean, and Tofu Salad.
Recipe information
Yield
Makes about 2 cups
Ingredients
4
2
1½
2
6
1
¼
2
2
Need to make a substitution?
Preparation
Step 1
Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
Step 2
Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
Step 3
Do Ahead: Crisp can be made 1 month ahead. Cover and chill.
