Crispy Chili and Garlic Oil
This oil relies on the steady infusion of aromatics into neutral oil over low heat, followed by a final temperature spike to crisp the garlic and chili flakes. It is a slow, methodical process that creates a deep, lingering heat and a crunch that keeps for weeks in a glass jar.
Patience is your primary ingredient
Do not rush the low-heat phase or the garlic will turn bitter instead of golden. Use a heavy-bottomed pan to ensure the heat remains consistent throughout the process.
- small heavy-bottomed saucepan
- fine-mesh sieve
- heat-resistant glass jar
What goes in.
- 1 cupneutral oil (grapeseed or avocado)
- 1/2 cupgarlic, peeled and minced fine
- 1/3 cupcrushed dried red chili flakes
- 1 tspkosher salt
- 1 piecestar anise
Gradual Temperature Rise
Start your garlic and oil in a cold pan. Bringing them up to temperature together allows the garlic to dehydrate and infuse the oil slowly without burning the exterior.
The method.
Combine the oil and garlic
Place the oil and minced garlic into a cold saucepan. Turn the heat to low.
Infuse
Cook for 20 to 25 minutes. The garlic should be a pale, soft gold and the oil should be shimmering gently. Do not let it brown yet.
Add aromatics
Add the star anise and stir for 2 minutes to release its oils.
The crisping phase
Increase the heat to medium-low. Add the chili flakes. Stir constantly for 3 to 5 minutes until the garlic turns a deep, toasted amber and the chili is fragrant.
Cool and store
Remove from heat immediately. Stir in the salt. Let the mixture cool entirely in the pan before transferring to a glass jar; the residual heat will continue to darken the garlic slightly.
When it doesn't go to plan.
If the garlic begins to smell sharp or burnt, pull the pan off the heat instantly; the oil's retained heat is significant.
Use a uniform mince on your garlic to ensure all pieces reach the crispy stage at the same time.
If you prefer a cleaner oil, you can strain the solids out, but the texture is where the character of this condiment lives.
The ones that keep coming up.
How long does this keep?
Kept in an airtight glass container in a dark cupboard, it stays stable for about a month.
Can I use olive oil?
Avoid extra virgin olive oil, as its low smoke point and strong flavor will interfere with the crisping process and the balance of the aromatics.
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