fried garlic

Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.

Homemade Spicy Chili Crisp Recipe

(1 cup) dried árbol chilies, stems removed (see note)

(3/4 cup) dried chiles japones, stems removed (see note)

(3/4 cup) dried Kashmiri red chilies, stems removed (see note)

(50 grams) roasted, salted peanuts, chopped

(30 grams) fresh ginger, sliced into thin matchsticks

(2 grams) black pepper

star anise

(6 grams) cumin

(28 grams) freshly ground Sichuan peppercorn (see note)

(12 grams) porcini

(4 grams) MSG (optional)

(20 grams) sugar

(200 grams) thinly sliced shallots (about 1mm thick)

(65 grams) thinly sliced garlic (about 1mm thick)

Place a wire rack inside a quarter- or half-sheet tray. Using your hands and kitchen shears, cut open chilies and place them on rack. Shake rack to sift off most of the seeds (don't worry about removing all the seeds). Transfer chilies to a bowl and discard seeds.

Using a spice grinder and working in batches, process chilies until they are ground to a size just larger than standard chili flakes. Transfer processed chilies to a heatproof bowl or pot large enough to accommodate bubbling oil (at least 4 quarts in size). Combine chili flakes with peanuts, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorn, mushroom powder, salt, MSG (if using), and sugar. Set aside.

Set a fine-mesh strainer over a 2-quart heatproof bowl. In a 4-quart saucepan, combine oil and shallots. Cook over high heat while constantly stirring. Once shallots become light golden brown, strain. Pour oil back into pot and add garlic. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic. 

Heat oil to 375°F (190°C). Pour hot oil over chilies, spices, and other seasonings. Stir well to distribute hot oil throughout. Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch.

Once chili-and-oil mixture has fully cooled, remove star anise and cardamom pods. Mix in fried shallots and garlic. Pour finished chili crisp into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.

Toasted Garlic Bits are easy to make and a great way to add flavor, aroma, and texture to your favorite dishes. Only two ingredients and ready in minutes!

How to Toast Garlic

canola oil

garlic,

Warm oil

In a pan over low heat, heat oil until warm (NOT HOT).

Brown garlic

Add the garlic and cook, stirring occasionally, for about 7 to 10 minutes or until golden brown.

Drain

With a slotted spoon, remove garlic from oil and drain on paper towels.

Cool

Allow to cool completely and crisp. Store in an airtight container.

Top 2 fried garlic recipes from across the web

The most viewed fried garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Spicy Chili Crisp Recipe

How to Toast Garlic

Top 2 fried garlic recipes from across the web

The most viewed fried garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Spicy Chili Crisp Recipe

How to Toast Garlic

The most viewed fried garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine