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How to Make Easy Chili Oil AKA Chili Crisp l Chowhound at Home — Cook #WithMe

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Senior video producer Guillermo Riveros is making condiments and sauces to deck out all his quarantine dishes. Here he shows us how to make a DIY version of one of his favorite store-bought condiments, the cult favorite: chili crisp oil. This version, unlike the original (Lao Gan Ma’s Spicy Chili Oil) does not require Sichuan pepper powder or MSG, keeping it extra pantry-friendly. Don’t be surprised if this becomes your new favorite hot sauce since this chili oil packs layers of flavors, and textured goodies like garlic and ginger. It’s guaranteed to turn all your meals from good to amazing from savory to sweet (seriously, try it on frozen pizza or vanilla ice cream).

Guillermo’s DIY Chili Crisp Oil Recipe---

Ingredients:
4-5 shallots thinly sliced
2 heads of garlic (thinly sliced cloves)
1 ½ cups veg oil
2 cinnamon sticks
2 star anise pods (2 tsp anise seeds)
2” piece of ginger (finely chopped)
¼ cup red pepper flakes
2 tbsp soy sauce
2 tbsp sugar
2 tsp cumin
½ tsp smoked paprika

Directions:
Bring shallots, garlic, oil, cinnamon, and anise to a simmer in a medium saucepan over medium heat.
Cook stirring occasionally, reducing heat as needed to maintain a gentle simmer, until garlic and shallots are browned and crisp (about 25 minutes - if you need more time be patient, you want to drive all the moisture out before they brown or potentially burn).
Mix ginger, red pepper, soy sauce, and sugar in a medium bowl.
Strain garlic mixture through a fine-mesh sieve set over the bowl with the ginger/pepper mixture.
Let the garlic and shallot cool completely in the strainer (this will allow extra crispiness) before stirring back into your chile oil.
Once oil is cooled to room temperature, cover and refrigerate.
Use literally on everything!

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Food
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