Garlic Chili CrispCourse: RECIPES, Sauces and Condiments
4 shallots or 1/2 of an onion, thinly sliced
2 heads of garlic, separated into cloves, thinly sliced
1 1/4 cup of vegetable oil, grapeseed oil or any other neutral oil
2 3″ cinnamon sticks
6 pieces whole star anise
2 bay leaves
1 2″ piece fresh ginger, peeled and finely minced
1/4 cup crushed Korean red pepper chili flakes
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon msg
2 tablespoons toasted sesame seeds
- In a saucepan, over medium heat, add oil, shallots, garlic, cinnamon sticks, star anise, and bay leaves. Cook over a gentle simmer for about 30 minutes or until the garlic and shallots are golden brown.
- While the garlic and shallots are cooking, in a medium bowl, mix together the minced ginger, Korean red pepper chili flakes, soy sauce, sugar, kosher salt, msg and toasted sesame seeds.
- Strain the hot oil into the red pepper chili flakes mixture and stir well so the chili cooks evenly. Discard the cinnamon sticks, star anise and bay leaves. Allow the garlic and shallots to cool in the strainer before stirring back into the chili oil.
- Pour the garlic chili crisp into a clean jar and store in the refrigerator for up to one month.