Admiral's Table

After countless rounds of testing, adjusting heat levels, and exploring different chili varieties,
this chili crisp became my signature version. I experimented with fresh chilis, dried chilis,
Sichuan peppercorns, and aromatic spices until the balance of heat, crunch, and fragrance felt
exactly right. This final blend delivers bold flavor, deep red color, and the addictive crispy
texture that makes chili crisp so beloved. It’s now my go-to condiment for spooning over noodles,
rice, grilled meats, eggs—pretty much anything.

Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

• 1.5 cups vegetable oil or grapeseed oil
• 62g finger chilis, chopped (about 4)
• 62g shallot, chopped
• 21g garlic, chopped (about 10 cloves)
• 1 teaspoon Sichuan peppercorns
• 1 (3-inch) cinnamon stick
• 4 star anise pods
• 15g red chili flakes
• 15g Chile de Árbol (dried), seeded and chopped
• 15g Chile Puya (dried), seeded and chopped
• 1 tablespoon toasted sesame seeds
• 1 tablespoon smoked paprika
• 1 tablespoon soy sauce (adds umami)
• 1 teaspoon sugar
• 1/2 teaspoon MSG (optional) – use sea salt as an alternative

Instructions

1. Add the oil to a small pot along with the chili peppers, shallot, garlic, peppercorns, cinnamon stick, and star anise pods.
2. Heat the oil to medium-low and simmer for 20–30 minutes, or until the ingredients in the pot brown. The time may vary depending on the size of your chopped ingredients and oil temperature.
3. Remove from heat and allow to cool for 5 minutes to let the flavors infuse even further.
4. In a separate heat-proof bowl, combine the chili flakes, dried chilis, sesame seeds, paprika, soy sauce, sugar, and MSG (if using).
5. Strain the hot oil into the chili flake mixture. Reserve the crispy chili-shallot-garlic bits in the strainer and allow them to cool so they crisp fully.
6. Remove the cinnamon stick and star anise pods, then stir the crispy bits back into the infused oil.
7. Cover and refrigerate overnight for best flavor development. Stir before serving.

Notes

Makes about 2 cups. Keeps for 1 month in the refrigerator. You can enjoy it right away, but it
gets even better after a day or two as the flavors deepen and intensify.