Very Good Homemade Chili Crisp

Steps

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1. 1
   Slice the garlic and shallots evenly and thinly using a mandoline, yielding about 75g sliced garlic and 200g sliced shallot.
   ▶ ≈0:25
2. 2
   Heat about 700g peanut oil to roughly 300°F, then fry the sliced garlic for about 90 seconds until about 80% done, and remove to a paper-towel-lined tray to drain.
   ▶ ≈1:49
3. 3
   Fry the sliced shallots in the same oil over medium-low heat for 5-6 minutes until light golden and slightly dehydrated, then drain alongside the garlic.
   ▶ ≈2:41
4. 4
   Slice the ginger into large rustic pieces and fry in oil heated to about 325°F for 3-5 minutes, then add the cinnamon sticks and star anise and fry another 3-5 minutes to infuse the oil.
   ▶ ≈3:17
5. 5
   Strain the aromatic oil over 30g of the gochugaru in a bowl (catching the ginger and spices), let it bloom for about 5 minutes, then strain the oil back into the pot and reheat to about 325°F.
   ▶ ≈5:01
6. 6
   In a bowl combine the remaining 30g gochugaru, chili flake, sesame seeds, and ground Szechuan peppercorn, then pour the reheated oil over and infuse for about 10 minutes, stirring to help cool it and release flavor.
   ▶ ≈7:14
7. 7
   Crumble the fried garlic and shallot chips by hand into the chili oil, then stir in the chopped peanuts (sifted to remove excess peanut dust).
   ▶ ≈8:38
8. 8
   Stir in the salt, MSG, fish sauce, soy sauce, and honey until everything is well combined.
   ▶ ≈9:06
9. 9
   Let the chili crisp cool, transfer to jars, and refrigerate for at least a day to let the flavors meld; it keeps for about 4-5 weeks in the fridge.
   ▶ ≈9:27