Very Good Chili Crisp Recipe
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Yield - 2 Pints or 4 Cups
700-750g (3.5 C.) Peanut Oil
200g Shallot, Sliced (2-3 large)
75g Garlic, Sliced (15 cloves)
100 g Ginger, Sliced (1 large knob)
6 Pods Star Anise
2-3 Cinnamon Sticks
60g (4 Tbsp) Gochugaru separated into 2 - 30g portions
30g 2 ( 2 Tbsp) Chili Flake
15g (1 Tbsp) Sesame Seeds
1-2g (1/2 tsp) Szechuan Peppercorn (ground)
75g (1/2 C.) Peanuts, chopped
40g (1/4C.) Honey
5g (1/2 tsp) Msg
35g (2 Tbsp) Salt
3g (1 tsp) Fish Sauce
25g (2 Tbsp) Soy Sauce
Instructions:
1. Heat oil to 300F
2. Fry sliced garlic for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel.
3. Fry Shallot for 5-6 Minutes at 300F, move to paper towel with garlic
4. Heat oil back up to 325F and add star anise, cinnamon and ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over 30g gochugaru and let sit for 5 minutes and strain oil back into the pot.
5. Reheat the oil, this time to 325F and pour over remaining gochugaru, chili flake, szechuan peppercorn and sesame seads. Infuse for 10 Minutes
Once infused, stir in peanuts, fried shallots, and fried garlic. Be sure to crush garlic and shallots in your hand before adding them to the mixture.
6. Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least)
CHAPTERS:
0:00 Prepping and frying the crispy part
4:02 The chilis
6:00 Cookware
7:07 Final infusion and combining everything
10:40 Final product, use ideas
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