📝 About This Recipe
This isn't just a condiment; it's a transformative kitchen essential that balances fiery heat with an addictive, savory crunch. Inspired by the bold flavors of Sichuan street food, this version layers aromatic spices like star anise and cassia with a massive hit of fried garlic, shallots, and toasted sesame. It’s the perfect marriage of texture and depth, guaranteed to elevate everything from morning eggs to late-night noodles.
🥗 Ingredients
The Aromatics & Crunch
- 1.5 cups Neutral Oil (Grapeseed, canola, or peanut oil work best)
- 1/2 cup Shallots (finely minced)
- 1/4 cup Garlic (finely minced)
- 1 inch piece Fresh Ginger (sliced into thick coins)
The Spice Infusion
- 1/2 cup Sichuan Chili Flakes (Look for 'Erjingtiao' flakes for vibrant red color)
- 3 whole Star Anise (kept whole for easy removal)
- 1 stick Cassia Cinnamon Bark (broken into two pieces)
- 1 tablespoon Sichuan Peppercorns (lightly toasted and coarsely crushed)
- 2 pieces Bay Leaves (dried)
The Umami Finish
- 2 tablespoons White Sesame Seeds (toasted)
- 1 tablespoon Soy Sauce (adds depth and salt)
- 1 teaspoon Mushroom Powder or MSG (optional, for maximum savory punch)
- 1 teaspoon Sugar (to balance the heat)
- 1 teaspoon Sea Salt (adjust to taste)
👨🍳 Instructions
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1
Prepare a heat-proof glass bowl or large mason jar. Place the chili flakes, toasted sesame seeds, mushroom powder, sugar, salt, and crushed Sichuan peppercorns inside. Mix well.
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2
In a medium saucepan, combine the oil, minced shallots, and minced garlic while the oil is still cold.
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3
Turn the heat to medium-low. Slowly fry the shallots and garlic, stirring frequently. This process takes about 10-15 minutes; patience is key to achieving a golden, even crunch without burning.
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4
Once the garlic and shallots begin to look pale golden, add the ginger coins, star anise, cinnamon stick, and bay leaves to the oil.
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5
Continue cooking until the shallots and garlic are a deep golden brown (like the color of a roasted peanut). Use a slotted spoon to remove the ginger, star anise, cinnamon, and bay leaves and discard them.
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6
Check the temperature of the oil. It should be between 225°F and 250°F (107°C - 120°C). If it is too hot, let it cool for a minute so you don't burn the chili flakes.
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7
Carefully pour the hot oil, along with the fried garlic and shallots, over the chili flake mixture in your heat-proof bowl. It will sizzle and bubble vigorously; this is normal and helps develop the flavor.
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8
Immediately stir in the soy sauce. The moisture will cause a brief reaction, but it adds a wonderful savory dimension.
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9
Allow the mixture to cool completely at room temperature. The flavors will continue to meld as it sits.
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10
Once cool, stir well to distribute the 'crunch' and transfer to a clean, airtight jar. For best results, let it sit for 24 hours before using.
💡 Chef's Tips
Always start your garlic and shallots in cold oil to ensure they dehydrate and crisp up perfectly rather than burning on the outside. If you prefer a milder oil, remove the seeds from half of the chili flakes before measuring. Never use a plastic container for the final step; the hot oil can melt it or leach chemicals. Keep the jar in a cool, dark place or the refrigerator to maintain the freshness of the oil for up to 3 months. If the oil smells 'dusty' or bitter, the chili flakes were likely scorched; ensure the oil is not above 250°F before pouring.
🍽️ Serving Suggestions
Drizzle generously over soft-boiled eggs or a classic avocado toast for a spicy breakfast upgrade. Swirl into a bowl of steaming pork or shrimp wontons for an authentic Sichuan experience. Use it as a finishing touch for grilled steaks or roasted cauliflower to add instant texture. Mix a spoonful with black vinegar and tahini for the ultimate cold noodle dressing. Pair with a crisp, cold Lager or a slightly sweet Riesling to cut through the heat.