Lao Gan Ma Chili Crisp without Fish Oil
Lao Gan Ma Chili Crisp without Fish Oil
Ingredients
For the Aromatics
- 1/2 cup shallots, thinly sliced
- 1/4 cup garlic, thinly sliced
- 2 tablespoons ginger, thinly sliced
For the Chili Crisp Base
- 1/2 cup dried red chilies, such as Sichuan or Arbol, stems removed, roughly chopped
- 1 tablespoon Sichuan peppercorns
- 2 star anise, whole
- 2 bay leaves
- 1 cinnamon stick, 1-inch piece
- 2 cups peanut oil
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
For the Crispy Bits
- 1/4 cup peanuts, roasted and unsalted, roughly chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the aromatics: Thinly slice the shallots, garlic, and ginger. Set aside.
⏱️ 10 min
- 2
Prepare the chili base: In a dry pan over medium heat, toast the dried red chilies, Sichuan peppercorns, star anise, bay leaves, and cinnamon stick for 2-3 minutes, until fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
Once cooled, transfer the toasted spices to a food processor or spice grinder and pulse until coarsely ground. Do not over-process into a fine powder. Set aside.
⏱️ 5 min
- 4
In a large, heavy-bottomed pot or Dutch oven, add the peanut oil. Heat the oil over medium-low heat until it reaches about 250°F (120°C).
⏱️ 5 min•🌡️ 250
- 5
Add the sliced shallots, garlic, and ginger to the hot oil. Fry gently, stirring occasionally, until they are golden brown and crispy. This will take about 15-20 minutes. Maintain a low temperature to prevent burning. Remove the crispy aromatics with a slotted spoon and set aside on paper towels to drain.
⏱️ 20 min
- 6
Reduce the heat to low. Carefully add the ground chili mixture to the oil. Stir constantly for about 10-15 minutes, allowing the chili to infuse the oil and become fragrant. Do not let it burn. The oil should be gently simmering, not aggressively bubbling.
⏱️ 15 min
- 7
Stir in the soy sauce, granulated sugar, and salt. Continue to cook for another 2-3 minutes, stirring well to combine.
⏱️ 3 min
- 8
Remove the pot from the heat. Stir in the reserved crispy shallots, garlic, ginger, chopped peanuts, and toasted sesame seeds. Mix everything thoroughly.
⏱️ 2 min
- 9
Allow the chili crisp to cool completely in the pot, uncovered, at room temperature for at least 2 hours. This allows the flavors to meld and the crisp to develop its texture.
⏱️ 120 min
- 10
Once fully cooled, transfer the chili crisp to clean, airtight jars. Store in the refrigerator for up to 1 month.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lao Gan Ma Chili Crisp without Fish Oil
For the Aromatics
- 1/2 cup shallots, thinly sliced
- 1/4 cup garlic, thinly sliced
- 2 tablespoons ginger, thinly sliced
For the Chili Crisp Base
- 1/2 cup dried red chilies, such as Sichuan or Arbol, stems removed, roughly chopped
- 1 tablespoon Sichuan peppercorns
- 2 star anise, whole
- 2 bay leaves
- 1 cinnamon stick, 1-inch piece
- 2 cups peanut oil
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
For the Crispy Bits
- 1/4 cup peanuts, roasted and unsalted, roughly chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the aromatics: Thinly slice the shallots, garlic, and ginger. Set aside.
⏱️ 10 min - 2
Prepare the chili base: In a dry pan over medium heat, toast the dried red chilies, Sichuan peppercorns, star anise, bay leaves, and cinnamon stick for 2-3 minutes, until fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 5 min - 3
Once cooled, transfer the toasted spices to a food processor or spice grinder and pulse until coarsely ground. Do not over-process into a fine powder. Set aside.
⏱️ 5 min - 4
In a large, heavy-bottomed pot or Dutch oven, add the peanut oil. Heat the oil over medium-low heat until it reaches about 250°F (120°C).
⏱️ 5 min•🌡️ 250 - 5
Add the sliced shallots, garlic, and ginger to the hot oil. Fry gently, stirring occasionally, until they are golden brown and crispy. This will take about 15-20 minutes. Maintain a low temperature to prevent burning. Remove the crispy aromatics with a slotted spoon and set aside on paper towels to drain.
⏱️ 20 min - 6
Reduce the heat to low. Carefully add the ground chili mixture to the oil. Stir constantly for about 10-15 minutes, allowing the chili to infuse the oil and become fragrant. Do not let it burn. The oil should be gently simmering, not aggressively bubbling.
⏱️ 15 min - 7
Stir in the soy sauce, granulated sugar, and salt. Continue to cook for another 2-3 minutes, stirring well to combine.
⏱️ 3 min - 8
Remove the pot from the heat. Stir in the reserved crispy shallots, garlic, ginger, chopped peanuts, and toasted sesame seeds. Mix everything thoroughly.
⏱️ 2 min - 9
Allow the chili crisp to cool completely in the pot, uncovered, at room temperature for at least 2 hours. This allows the flavors to meld and the crisp to develop its texture.
⏱️ 120 min - 10
Once fully cooled, transfer the chili crisp to clean, airtight jars. Store in the refrigerator for up to 1 month.
⏱️ 5 min