Homemade Chili Crisp
Time to complete
15 minutes, plus time to cool
Serving size
3 cups
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What You Need
Ingredients
Preparation
- Combine red pepper flakes, aleppo pepper flakes, minced onion, sesame seeds, ginger, and star anise in a medium bowl.
- In a HexClad Hybrid 3 Qt. Pot, combine oil and garlic. Place over medium-high heat and cook, stirring frequently, until garlic is crisp and light golden. Immediately remove garlic with a slotted spoon to a paper towel lined plate, leaving oil in pot.
- Continue to heat oil over medium-high heat until hot and starting to bubble, if using a deep fry thermometer, heat oil to about 350°. Remove pot from heat and carefully stir pepper flake mixture into pot (mixture will bubble up and sizzle).
- When mixture stops sizzling, stir in crisped garlic, peanuts, brown sugar, and salt. Let cool completely in pot. Store refrigerated in an airtight container for up to 2 weeks.
