Crispy Chili Garlic Oil
The secret to a lasting crunch is moisture control. If you rush the frying process, the garlic remains soft; if you take your time, it turns into a nut-like shard that stays crisp for weeks.
Consistency is your only requirement.
Uniform chopping matters because bits that are too large will burn before the smaller ones are crisp. Use a neutral oil so the aromatics provide the profile, not the base.
- Heavy-bottomed small saucepan
- Fine mesh sieve
- Glass jar for storage
What goes in.
- 1 cupNeutral oil, such as grapeseed or canola
- 1/2 cupGarlic, minced very fine
- 1/4 cupShallots, minced very fine
- 1/3 cupDried red chili flakes
- 1 tspSea salt
- 1 tspSichuan peppercorns, crushed
Managing the Maillard reaction
Start the aromatics in cold oil and keep the heat at a steady, gentle simmer. Watch for the moment the bubbles around the garlic go from large and frantic to small and frantic; that is your cue that the water has evaporated.
The method.
Combine the oil, garlic, and shallots in a small, cold saucepan.
Do not turn on the heat yet. Cold-starting ensures the garlic releases its flavor into the oil evenly.
Turn the burner to medium-low.
Stay close. You want a steady stream of small bubbles. If the oil starts smoking, take it off the heat immediately.
Stir frequently for 15 to 20 minutes.
The mixture will look like a foam at first. Once the foam subsides and the garlic and shallots turn a deep, pale straw color, they are nearly done.
Remove from heat when the garlic reaches a light golden hue.
The residual heat of the oil will finish the cooking. If you let it reach deep brown in the pan, it will taste charred once cooled.
Whisk in the chili flakes, salt, and crushed peppercorns.
The oil will bubble aggressively for a moment when the dry spices hit. Let it cool completely in the pan before transferring to a clean jar.
Other turns to take.
Nutty Crunch
Add two tablespoons of crushed, roasted peanuts or sesame seeds during the last minute of frying.
Umami Heavy
Stir in a teaspoon of fermented black beans before storing.
When it doesn't go to plan.
Test a single piece of garlic; it should shatter when pressed against the side of the pan with a spoon.
Do not use a plastic jar, as the hot oil will transfer chemicals.
If the oil gets too dark, strain the solids immediately and discard them; keep the flavored oil.
The ones that keep coming up.
Does this need to be refrigerated?
No. The high oil content and the frying process act as a preservative. Keep it in a dark pantry.
Why did my garlic turn bitter?
The garlic was likely burned during the frying process. Aim for golden, not brown.
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