In a medium-large saucepan over medium low heat combine oil, shallots, garlic, star anise, sliced chilli, cinnamon sticks and Sichuan peppercorns. Bring to a simmer and allow to fry slowly until shallots and garlic are dark golden in colour.
While mixture is slow frying, in a medium bowl combine chilli flakes, soy sauce, smoked paprika, sesame seeds, ginger and sugar. Stir to combine.
Once garlic and shallots have become golden brown, strain hot oil into chilli flake mixture. Set aside fried garlic and shallots, allowing to cool and crisp up.
Combine oil mixture with the crisped fried items. Refrigerate until needed.
This chilli crisp is a great condiment or ingredient that packs a ton of flavour & texture along with a good hit of heat.
Recipe makes 2 cups (500 mL)