This all-purpose chile crisp recipe—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.
Provided by: Chris Morocco
Yield: Makes about 2 cups
|4 small shallots, thinly sliced|
|2 heads of garlic, separated into cloves, sliced|
|1½ cups vegetable oil|
|2 3″ cinnamon sticks|
|6 star anise pods|
|1 2″ piece ginger, peeled, very finely chopped|
|¼ cup crushed red pepper flakes|
|2 Tbsp. soy sauce|
|2 tsp. sugar|
- 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.)
- 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.
- Do Ahead: Crisp can be made 1 month ahead. Cover and chill.