Our Easy Chilli Crisp

By RecipeTin Eats · 15 min

Ingredients

Instructions

1. Break the cinnamon stick by hand and roughly cut the bay leaf and star anise into pieces about 1 cm (0.4 in).
2. Put the dried spices with the 2 tsp water in a bowl, mix to coat, and leave 30 minutes to absorb the water.
3. Place the soaked spices, green onion, ginger and cold oil in a 20 cm (8 in) saucepan. Heat on medium-low, adjusting until small fizzy bubbles rise from the base.
4. Keep a gentle fizzy simmer for 25–30 minutes, stirring 2 or 3 times and avoiding burning. The bubbling slows as the water evaporates; the ginger and green onion should be dark golden, not burnt.
5. Just before the simmer finishes, put the sesame seeds, chilli flakes and smoked paprika in a heatproof metal bowl (don't prepare it too far ahead).
6. Strain the hot oil through a fine metal sieve into the bowl over the sizzle ingredients, discarding the solids, then stir.
7. Let the oil cool at least 15 minutes.
8. Stir in the soy sauce, black vinegar, sugar, salt, chicken stock powder, crispy shallots and crispy garlic.
9. Pour into a jar, let cool completely, then seal. Leave at least 24 hours before use; it improves up to day 3. Refrigerate for 6–8 weeks and mix well before each use.

Summarized from RecipeTin Eats's video. Watch it for the details.

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