Chili Crisp
Serves 15
15 mins prep
30 mins cook
45 mins total
A spicy, flavorful, garlicky, and crunchy chili crisp sauce that can be used as a condiment for rice, noodles, and more. This recipe replicates the addictive Lao Gan Ma sauce, making it a staple in your kitchen.
0 servings
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1 : Roughly chop the garlic and thinly slice the shallots. 2 : Place cinnamon stick, star anise, cardamom pod, bay leaf, and ginger into a small saucepan. Add oil and turn the heat to medium-low. Simmer for 10 minutes until the ginger starts to brown. 3 : Discard the aromatics and leave the oil. 4 : Add garlic and shallots, turn the heat to low. Stir occasionally and cook for 8-10 minutes until the garlic and shallots turn slightly brown. 5 : Strain the garlic and shallots and let them cool completely in a sieve. 6 : Bring the oil temperature back to 325F. 7 : Add Sichuan chili flakes, cayenne pepper, Sichuan peppercorns, sesame seeds, salt, sugar, and soy sauce to a heatproof bowl. 8 : Carefully pour the oil over and stir well. Let it cool down until the bowl is no longer hot to touch, then add the crispy garlic and shallots. Mix well. 9 : To store, transfer the chili crisp to a mason jar and keep it in the fridge for up to 3 months.
