Chile crisp recipe: Make your own spicy topping at home

Ingredients for Chile crisp

• 4 small shallots, thinly sliced

• 2 heads garlic, separated into cloves, thinly sliced

• 2 cinnamon sticks (7.5 cm)

• 6 star anise pods

• 360 ml vegetable oil

• 1 piece ginger (5 cm), peeled, very finely chopped

• 15 g crushed red pepper flakes

• 30 ml soy sauce

• 10 g sugar

How to make Chile crisp

1. Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the shallots, garlic, cinnamon, and star anise, and bring to a gentle simmer. Adjust the heat as needed to maintain the simmer, swirling the pan occasionally, and cook for 20–25 minutes until the shallots and garlic are browned and crisp. Take your time to ensure all moisture evaporates before they brown.

2. In a medium bowl, mix together the ginger, red pepper flakes, soy sauce, and sugar until well combined.

3. Strain the shallot mixture through a fine-mesh sieve into the ginger mixture. Allow the shallots and garlic to cool in the sieve, which will help them crisp further, then stir them into the sauce.

4. Do Ahead: The chile crisp can be prepared up to 1 month in advance. Cover and chill until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.