Crispy Chili Garlic Crunch
This condiment relies on the controlled frying of garlic and shallots in oil until they are deep golden and brittle, then bathing them in red pepper flakes to draw out the heat and color. The result is a sharp, textured oil that holds its snap for weeks when stored in an airtight jar.
Watch the color, not the clock.
Garlic transitions from golden to burnt in seconds; keep your eyes on the pan and have a cold metal spoon ready to halt the cooking process.
- small heavy-bottomed saucepan
- fine mesh strainer
- heat-proof glass jar
- spider skimmer
What goes in.
- 1 cupneutral oil, such as grapeseed or avocado
- 1/2 cupgarlic, minced
- 1/4 cupshallots, minced
- 1/3 cupcrushed red pepper flakes
- 1 tspsalt
- 1 tspsugar
The Carry-Over Fry
Remove the oil from the heat while the garlic and shallots are pale gold; the residual heat will darken them to a deep amber without turning them acrid.
The method.
Heat the aromatics
Place the oil, garlic, and shallots into the cold saucepan. Turn the heat to medium-low.
Fry gently
Stir frequently. Bubbles will form around the garlic. Cook until they are light gold, about 10–12 minutes.
Incorporate the spice
Remove the pan from the heat immediately. Stir in the red pepper flakes, salt, and sugar. The oil will bubble vigorously.
Cool and store
Let the mixture sit until completely cool. The solids will settle to the bottom. Transfer to a glass jar.
Other turns to take.
Sichuan Style
Add one tablespoon of toasted, ground Sichuan peppercorns during the final stir for a numbing sensation.
Nutty Crunch
Add two tablespoons of toasted sesame seeds when adding the red pepper flakes.
When it doesn't go to plan.
Use a neutral oil; olive oil has too strong a flavor profile and will mask the garlic.
If the garlic bits look like they are browning too fast, add a tablespoon of fresh oil to drop the temperature.
Keep the jar in a cool, dark cupboard to maintain the crispness of the garlic.
The ones that keep coming up.
Why did my garlic turn bitter?
The garlic was fried past the amber stage. Once the garlic turns dark brown, it has likely burnt and will ruin the batch.
Can I add soy sauce?
No. The moisture in soy sauce will soften the crispy garlic and can cause the oil to spoil quickly.