Sichuan Chili Crisp

🧂 Ingredients

• 3 Cups Cooking Oil
• 2-3 Thai Chilies

  diced
• 2 Shallots

  finely diced
• 6-7 Garlic Cloves

  thinly sliced
• 2 Tbsp. Ginger

  grated
• 1 Shiitake Mushrooms

  minced
• ¼ Roasted Seaweed
• ¼ Cup Red Chili Flakes
• ¼ Cup Red Pepper Powder
• 1 Cinnamon Stick
• 2 Star Anise
• 1 Black Cardamom
• 4-5 Cloves
• 2 Tbsp. Sichuan Peppercorns
• 2 Tsp. Sichuan Peppercorns

  roasted and ground
• 1 Tsp. Mushroom Bouillon

  optional
• 2-3 Tbsp. Sesame Seeds
• 2 Tbsp. Soy Sauce
• 2 Tbsp. Dark Soy Sauce
• 1 Tbsp. Black Vinegar
• 2 Tbsp. Spicy Black Bean Paste
• 1 Tbsp. Broad Bean Paste (Doubanjian/Toban Djan)

  Toban Djan

Instructions

• 1 In a large heat resistant bowl, add all the dry ingredients, and set the bowl
  aside.
• 2 To a sauce pan add the Cooking oil, and add the shallots and Thai chilies. Turn
  on the heat to medium, and cook until shallots are golden brown. Then using a
  strainer and a separate heat resistant bowl, strain the shallots and save the
  oil. Set the fried shallots aside.
• 3 Pour the oil back into the pan, and add the sliced garlic, and grated ginger.
  Turn on the heat to medium, and fry until the garlic is slightly golden. Careful
  not to turn. Then strain the garlic and ginger similar to shallots, saving the
  oil.
• 4 Pour the oil into the pan for a 3rd time, and reheat the oil to 375 degrees
  Fahrenheit.
• 5 Pour the hot oil over the dried ingredients, stir and wait 30-45 minutes for the
  oil to cool.
• 6 After the oil has cooled, add the crispy Shallots and Garlic, along with the wet
  ingredients.
• 7 You can enjoy it immediately, or allow it to rest overnight for the flavors to
  blend.
• 8 Enjoy 🙂

Nutrition Info