- Sauce
- Chinese
- Make-ahead
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the fried aromatics
- 1 1/2 cups
neutral oil (peanut, grapeseed or canola)
- 4
medium shallots, peeled and very thinly sliced
- 10 cloves
garlic, peeled and very thinly sliced
- 1 piece
fresh ginger (2-inch piece), peeled and cut into thin matchsticks
For the chile base
- 1/2 cup
crushed red chile flakes (Sichuan or Korean gochugaru for milder heat)
- 1 tbsp
Sichuan peppercorns, coarsely ground
- 3 tbsp
toasted sesame seeds
- 1/2 cup
roasted unsalted peanuts, roughly chopped
- 1 tbsp
sugar
- 1 1/2 tsp
kosher salt
For finishing
- 2 tbsp
soy sauce
- 1 tsp
toasted sesame oil
- Vegan
Contains soy (soy sauce), wheat (soy sauce) and sesame (toasted sesame seeds, toasted sesame oil).
Not checked: roasted unsalted peanuts.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set a large heatproof bowl (metal or glass, at least 2 quarts) on a trivet near the stove. Add the chile flakes, ground Sichuan peppercorns, sesame seeds, chopped peanuts, sugar and salt and stir to combine. The hot oil will bubble up hard when it hits this, so use a bigger bowl than you think you need.
10 min
- 1/2 cup crushed red chile flakes (Sichuan or Korean gochugaru for milder heat)
- 1 tbsp Sichuan peppercorns
- 3 tbsp toasted sesame seeds
- 1/2 cup roasted unsalted peanuts
- 1 tbsp sugar
- 1 1/2 tsp kosher salt
- Step 2
Put the oil and sliced shallots in a medium saucepan and set over medium-low heat. Cook, stirring every few minutes, until the shallots are pale gold and the bubbling has slowed, 15 to 20 minutes. Keep the heat gentle: you want a lazy simmer, not a fry.
20 min
- 1 1/2 cups neutral oil (peanut, grapeseed or canola)
- 4 medium shallots
- Step 3
Add the garlic and ginger and keep cooking, stirring often, until everything is an even light golden brown and crisp at the edges, 8 to 12 minutes more. Pull the pan off the heat as soon as they are golden, not deep brown, since they darken a little in the residual heat.
10 min
- 10 cloves garlic
- 1 piece fresh ginger (2-inch piece)
- Step 4
Let the oil cool for 2 minutes, then carefully pour the whole contents of the pan, oil and aromatics together, over the chile mixture in the bowl. It will foam and sizzle loudly for about a minute. Stir well once it settles.
3 min
- Step 5
Stir in the soy sauce and sesame oil. Let the chili crisp cool to room temperature, about 45 minutes, stirring once or twice.
45 min, hands-off
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- Step 6
Transfer to a clean jar, cover and refrigerate. It is good right away and better after a day. Keeps about 1 month in the fridge; stir from the bottom before spooning over eggs, noodles, rice or roasted vegetables.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026