Homemade Chilli Crisp
Level up your homemade chilli oil with crunchy bits of onion and garlic for a versatile condiment that can be spooned over everything from eggs and fried rice to soups and noodles.
Ingredients
- ½ cup chilli flakes (you can use a combination of gochugaru and chilli flakes)
- 2-3 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup neutral flavoured oil
Aromatics
- 1 cinnamon stick
- 1-2 star anise
- 8-10 cloves of garlic, thinly sliced (into "chips")
- 1 large onion, thinly sliced lengthwise
Instructions
- Add the chilli flakes and/ or gochugaru, toasted sesame seeds, soy sauce and brown sugar to a large heat-proof bowl. Set this aside.
- Combine the sliced onion, garlic and aromatics (cinnamon stick and star anise) with 1 cup of oil in a saucepan on medium low heat, stirring gently to cook.
- Once the onions and garlic are caramelised and golden, strain them with a sieve. They will continue to crisp up with their residual heat.
- Strain our the aromatics from the oil and pour the infused oil (whilst it is still hot) over your bowl of chilli-mixture. Give it a good stir, then add in the crisp onion and garlic.
- Store refrigerated in an air-tight container (for up to a few weeks ) and enjoy with abandon!