Description
This homemade chili onion crunch brings incredible depth and satisfying texture, elevating any meal with minimal effort and a gourmet touch. It’s a versatile condiment perfect for quick flavor boosts on busy weeknights.
Ingredients
Scale
- 1 cup grapeseed oil
- 2 medium shallots, thinly sliced
- 12–15 cloves garlic, minced
- 2 tablespoons date molasses
- 3 tablespoons Korean gochugaru (mild chili flakes)
- 1 tablespoon red chili flakes, adjust to taste
- 1 teaspoon whole Sichuan peppercorns
- 1 whole star anise
- 1 teaspoon toasted white sesame seeds
- 1 teaspoon light brown sugar (optional)
- 0.5 teaspoon fine sea salt
Instructions
- Gather and Prepare Ingredients: Slice shallots very thinly (ideally with a mandoline) and mince garlic finely. Have all other ingredients measured and ready for a smooth cooking process.
- Infuse Aromatic Oil: Heat grapeseed oil in a medium saucepan over medium heat. Add whole Sichuan peppercorns and star anise. Cook gently for 5 minutes until fragrant, then carefully remove and discard the spices from the now aromatic oil.
- Crisp Shallots and Caramelize Garlic: Add thinly sliced shallots to the infused oil. Fry over medium heat, stirring, until deeply golden and crispy (8-10 minutes); remove to drain on paper towels. Reduce heat to medium-low, add minced garlic and optional brown sugar. Cook, stirring, until garlic is light golden, then add date molasses. Continue for 5-7 minutes until garlic is deeply caramelized to a dark, glossy brown (if garlic starts burning, reduce heat immediately to prevent bitterness).
- Bloom Chili Flavors and Combine: In a heatproof bowl, combine gochugaru, red chili flakes, toasted white sesame seeds, and sea salt. Carefully pour the hot infused oil with caramelized garlic directly over this mixture. It will sizzle vigorously; stir immediately and thoroughly to bloom the chili flavors.
- Assemble and Cool: After cooling for 5 minutes, stir in the reserved crispy shallots. Allow the entire chili onion crunch to cool completely to room temperature before transferring to a clean, airtight jar. The flavors will meld and deepen beautifully as it settles.
Notes
For best results, cook garlic slowly to avoid bitterness; reduce heat if it starts to burn. Store the cooled chili onion crunch in a clean, airtight jar. Avocado oil can substitute for grapeseed oil, and a touch of brown sugar or maple syrup can replace date molasses for sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop, Frying, Infusing
- Cuisine: Asian
Nutrition
- Serving Size: 1 tablespoon (15 g)
- Calories: 90 calories
- Sugar: 2 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: chili onion crunch, homemade, condiment, savory, spicy, crispy, flavor boost, easy, versatile, Asian-inspired