Homemade Chili Crisp (Crunchy Style)

1. Set up your bowls. In a heatproof bowl, combine the crushed red pepper flakes, dried chili pieces (if using), crushed Sichuan peppercorns, sesame seeds, sugar, and salt. For safety, also add the soy sauce and vinegar here now. It looks a little odd, but it prevents scary splattering later. Keep the bowl near the stove.

   Place a fine mesh strainer over a second heatproof bowl for the fried aromatics. You are draining the shallots and garlic here. The oil stays in the saucepan for blooming.

2. Fry the shallots. Add the neutral oil to a small saucepan over medium-low heat. Add sliced shallots and stir to separate. Cook 8 to 12 minutes, stirring often, until the shallots are light golden and starting to look dry and crisp around the edges.

   Using a slotted spoon, transfer shallots to the strainer to drain. They will deepen in color as they cool.

3. Fry the garlic and ginger. In the same oil, add the garlic and cook 2 to 4 minutes over medium-low, stirring constantly, until just barely golden. If using ginger, add it during the last 60 seconds so it does not scorch. Transfer garlic and ginger to the strainer to drain with the shallots.

4. Bloom the chili mix with hot oil. Remove the saucepan from the heat. Let the oil cool for 1 to 2 minutes so it is hot but not raging. If you have a thermometer, aim for about 300°F to 325°F for a safer, less-bitter bloom. (Up to 350°F can work, but it is easier to scorch small chili pieces.)

   Carefully pour the hot oil over the chili mixture in the first bowl. It should sizzle and smell incredible. Stir well. If the oil smokes or the chilis darken fast, stop and let the oil cool longer next time. Bitter is not the goal.

   

5. Finish the seasoning. Stir in the toasted sesame oil. Taste when it cools slightly, then adjust salt if needed. If you want maximum crunch, keep the soy sauce and vinegar on the lighter side since water-based ingredients can soften the crispy bits over time.

6. Add the crisp bits. Once the fried shallots and garlic are fully cooled and crisp, stir them into the chili oil base. If you want extra crunch, crush some of the shallots gently with your spoon as you mix.

7. Cool and jar. Let the chili crisp cool completely, then transfer to a clean jar (a 12 to 16 oz jar fits well). Refrigerate. Try not to eat half of it standing at the counter, but also, no judgment if you do.

How to serve it

• Noodles: Toss with soy sauce, vinegar, a little sugar, and a big spoonful of chili crisp.
• Dumplings: Mix chili crisp with a splash of black vinegar for an instant dip.
• Eggs: Spoon over fried eggs, soft scrambled eggs, or a jammy boiled egg.
• Rice: Stir into hot rice with scallions and cucumbers for a low-effort rice bowl.