Homemade chilli crisp with perfect crunch, aromatic spices, and balanced heat with addictive garlic notes. Made using authentic Chinese methods, with crispy elements that stay crunchy for lasting texture.
Roughly chop the dried spices (bay leaf, star anise, cinnamon stick, cardamom pods, fennel seeds, Sichuan peppercorns, and cloves), toss with water, and let soak for 30 minutes to absorb the liquid and bloom the flavours.
2
Place the soaked spices and oil infusion ingredients (green onion and ginger) in an 8-inch saucepan, add the oil, and heat on medium-low. Bring to a gentle simmer (bubbles about the size of carbonated water), maintaining this temperature for 25–30 minutes until the green onion turns golden or dark golden. Control the heat carefully throughout to prevent burning.
3
Strain the hot oil over the oil-sizzle ingredients (sesame seed, chilli flakes, smoked paprika, soy sauce, and vinegar) in a metal bowl, stir well, and let cool for about 30 minutes.
4
Add the seasoning and crispy bits (sugar, salt, chicken stock powder, crispy fried garlic, and crispy fried shallots) to the cooled oil mixture, stir well, and transfer to the refrigerator for 24 hours to allow flavours to meld. The chilli crisp will keep for 2 months with its crispiness intact.
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