100 Clove Garlic Chili Crisp
Indulge in 100 cloves of garlic simmered to perfection in fragrant oil with a kick of spicy chili flakes. This bold and aromatic condiment elevates any dish, adding layers of garlicky depth and a spicy zing. Drizzle over noodles, stir into soups, or use as a versatile topping to transform your meals into a culinary adventure.
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 1 quart
- 100 garlic cloves, minced (about 4 cups)
- 1 ½ cups grapeseed oil, cold
- 2 tablespoons whole sichuan peppercorns
- 1 whole cinnamon stick
- 1 star anise
- 1 cup gochugaru
- 1 tablespoon chinese black vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
Preparation
- Place a fine mesh strainer over a medium bowl and set aside.
- In a small saucepan over medium-low heat, combine the garlic and grapeseed oil. Cook and stir with a wooden spoon for 5-7 minutes, until the garlic turns pale golden.
- Quickly pour the garlic-oil mixture into the strainer set over the bowl. Spread the fried garlic on clean paper towels and set aside to cool to room temperature.
- Meanwhile, return the oil to the same saucepan and heat to 250°F (121°C). Add the Sichuan peppercorns, cinnamon stick, and star anise; cook, stirring continuously, for about 30 seconds. Remove from the heat and strain the oil again; discard the aromatics.
- In a large bowl, add the fried garlic, gochugaru, black vinegar, sugar, and salt. Add the strained oil and mix until well combined. Cool completely.
- Pour cooled chili crisp into a glass jar and seal with a lid. Store in a cool, dry place.
- Enjoy!
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