Equipment
Ingredients
Aromatics & Oil
- 200 ml peanut oil
- 1 red onion, finely minced
- 4 garlic cloves, finely minced
Dry Base
- 30 g sichuan chili flakes
- 50 g roasted unsalted peanuts, coarsely crushed
- 10 g white sesame seeds, toasted
- 5 g sea salt
- 8 g brown sugar
Finishing Seasonings
- 15 ml tamari
- 10 ml chinese black vinegar
Nutrition (per serving)
Method
In a large heatproof mixing bowl, combine the Sichuan chili flakes, coarsely crushed roasted peanuts, white sesame seeds, sea salt, and brown sugar. Mix thoroughly to distribute the ingredients evenly.
In a small saucepan, combine the peanut oil and minced red onion. Place over medium-low heat and fry, stirring occasionally. Cook until the onions soften and begin to turn a pale blonde color.
Add the minced garlic cloves to the saucepan with the onions. Continue to fry over medium-low heat until the aromatics turn uniformly golden brown and the oil reaches approximately 135°C/275°F.
Immediately remove the saucepan from the heat. Carefully and slowly pour the hot oil and fried aromatics over the dry base in the heatproof mixing bowl. Stir continuously with a spatula or heat-resistant spoon to distribute the heat evenly and prevent the chili flakes from scorching.
Allow the chili crisp mixture to rest at room temperature until the oil cools slightly and the active bubbling subsides entirely.
Stir in the tamari and Chinese black vinegar. Mix thoroughly to combine, then allow the condiment to fully infuse at room temperature for at least one hour before using or transferring to a glass jar with a tight-fitting lid.
Chef's Notes
- Oil temperature is the most critical factor in this recipe. Pouring oil hotter than 150°C/300°F will instantly scorch the chili flakes, turning the entire batch irreversibly bitter. Always use a digital thermometer for precision.
- The minced onions and garlic will continue to cook in the residual heat of the oil even after being removed from the stove. Pull them from the heat source when they are pale gold, not dark brown, to prevent a burnt aftertaste.
- For maximum flavor development, let the chili crisp rest for at least 24 hours at room temperature before transferring it to the refrigerator. This resting period allows the fat-soluble flavor compounds to fully infuse and mellows the harsh edges of the chili heat.
- Ensure the peanuts are unsalted and roasted. If you only have raw peanuts, dry toast them in a skillet over medium heat for 5 to 7 minutes before crushing to activate their essential oils and enhance their overall crunch.
Storage
Refrigerator: 1 month — Store in an airtight sterilized jar. Ensure solid ingredients are always submerged under a layer of oil to prevent mold growth.
