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.
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.
