In a saucepot over medium-low heat combine oil, shallots, garlic, star anise, sliced pepper, cinnamon sticks, and Sichuan peppercorns. Bring to a simmer and allow to fry slowly until shallots and garlic are dark golden in color.
While mixture is slow frying, in a bowl combine crushed red pepper, soy sauce, smoked paprika, sesame seeds, ginger, and sugar. Stir to combine.
Once garlic and shallots have become golden brown, strain hot oil into crushed red pepper mixture. Allow fried items to cool to crisp up.
Combine oil mixture with the crisped fried items. Hold refrigerated until needed.
CHEF's TIP!
This chili crisp is a great condiment or ingredient that packs a ton of flavour along with a good hit of heat.
