Homemade Chili Crisp

Method

1. This makes about 1¼ cups, twenty 1-tablespoon servings. Combine the gochugaru, sesame seeds, peanuts, sugar and salt in a large heatproof stainless steel or ceramic bowl (the oil will foam up), and set it next to the stove with a fine-mesh strainer.
2. Put the oil, shallots, garlic, star anise and Sichuan peppercorns in a 2-quart saucepan while the oil is still cold. Set over medium-low heat and bring slowly to about 250°F on an instant-read or deep-fry thermometer, 10 to 12 minutes, until small steady bubbles rise around the shallots.
3. Cook 12 to 15 minutes more, stirring every minute, until the shallots and garlic are pale gold and the bubbling slows to a whisper. Pull the pan off the heat when they look one shade lighter than you want, because they keep darkening in the oil.
4. Strain the oil into a metal or tempered-glass measuring cup and spread the shallots and garlic on a paper towel-lined plate to crisp as they cool. Discard the star anise and peppercorns. Pour at 250 to 275°F: if the oil is hotter, let it cool to 275°F first; if it is cooler, pour it as is.
5. Pour half the oil over the flakes, which should sizzle and foam, then stir and wait 1 minute before adding the rest. Stir in the crisp shallots and garlic once they feel dry and brittle.
6. Cool completely before capping. Refrigerate in a clean, dry jar for up to 1 week, or freeze in small jars or an ice cube tray for up to 3 months.

Food safety. Garlic and shallots held in oil: store refrigerated only, use within 1 week, and never keep at room temperature. Use a thermometer, since oil above 300°F scorches the flakes. Contains peanuts and sesame.