📝 About This Recipe
Born in the Guizhou province of China, this iconic condiment is the perfect marriage of crunchy, savory, and spicy. This homemade version elevates the classic with high-quality aromatics, fermented black beans, and a carefully controlled infusion process that creates a deep, umami-rich oil. It is a versatile 'everything sauce' that adds a sophisticated heat and addictive texture to any dish it touches.
🥗 Ingredients
The Chili Base
- 1/2 cups Sichuan Chili Flakes (crushed, not powdered; preferably Erjingtiao variety)
- 2 tablespoons Gochugaru (for vibrant red color and mild sweetness)
- 1/3 cups Roasted Peanuts (unsalted, roughly chopped)
- 2 tablespoons Fermented Black Beans (Douchi) (rinsed and roughly chopped)
- 1 teaspoon Mushroom Powder (for intense umami)
- 1 teaspoon Sugar (to balance the heat)
- 1 teaspoon Kosher Salt (adjust to taste)
The Aromatics (For Infusing)
- 1.5 cups Neutral Oil (grapeseed, canola, or vegetable oil)
- 3 pieces Shallots (thinly sliced)
- 6 cloves Garlic (thinly sliced)
- 1 inch Ginger (sliced into thick coins)
- 2 pieces Star Anise
- 1 piece Cinnamon Stick (preferably Cassia)
- 1 tablespoon Sichuan Peppercorns (whole)
- 2 pieces Bay Leaves
👨🍳 Instructions
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1
In a large heat-proof glass or ceramic bowl, combine the Sichuan chili flakes, gochugaru, chopped peanuts, fermented black beans, mushroom powder, sugar, and salt. Mix well and set aside.
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2
Pour the neutral oil into a medium saucepan or wok. Add the sliced shallots and garlic while the oil is still cold.
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3
Turn the heat to medium-low. Allow the shallots and garlic to slowly fry, stirring occasionally. This slow process draws out moisture and ensures a perfect crunch without burning.
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4
Once the shallots and garlic begin to look translucent (about 5-8 minutes), add the ginger coins, star anise, cinnamon stick, bay leaves, and whole Sichuan peppercorns.
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5
Continue to simmer the oil on low heat. Watch the shallots and garlic closely; they should slowly turn a pale golden brown. This usually takes another 15-20 minutes.
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6
Using a slotted spoon or fine-mesh strainer, remove all the whole spices (ginger, star anise, cinnamon, bay leaves, peppercorns) and discard them. Leave the shallots and garlic in the oil.
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7
Increase the heat slightly until the shallots and garlic are a deep golden brown and the oil reaches approximately 225°F-250°F (110°C-120°C). Do not let it smoke.
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8
Carefully pour the hot oil (including the crispy shallots and garlic) over the chili flake mixture in the heat-proof bowl. It will sizzle and bubble vigorously, which is exactly what you want to toast the chilies.
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9
Stir the mixture gently with a metal spoon to ensure all the dry ingredients are submerged and toasted evenly.
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10
Allow the chili crisp to cool completely at room temperature. The flavors will continue to develop and the oil will turn a deep, beautiful red as it sits.
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11
Once cool, transfer the chili crisp to a clean, dry glass jar. Ensure the oil covers the solids to preserve freshness.
💡 Chef's Tips
Use a thermometer to ensure your oil doesn't exceed 300°F, or you risk burning the chili flakes and creating a bitter taste. If you can't find fermented black beans, a tablespoon of white miso or soy sauce can provide a similar umami depth. Always use a completely dry jar; any moisture introduced to the oil can cause spoilage or mold. For the best texture, ensure your shallots and garlic are sliced as uniformly as possible so they crisp up at the same rate. Let the sauce sit for at least 24 hours before using; the 'crunch' and the heat profile improve significantly after a rest.
🍽️ Serving Suggestions
Drizzle generously over a bowl of steaming white rice topped with a fried egg. Swirl into a bowl of creamy vanilla bean ice cream for a surprising sweet-and-spicy dessert experience. Use as a dipping sauce for pork and chive dumplings or scallion pancakes. Mix a tablespoon into your favorite mayonnaise for an incredible sandwich spread or burger topping. Toss with smashed cucumbers and a splash of black vinegar for a refreshing side dish.