6 garlic cloves, thinly sliced
2 large shallots, thinly sliced
1/2 teaspoon black peppercorns
1/2 teaspoon Szechuan peppercorns
1 1/2 – 2 cups vegetable oil or any neutral oil
1/4 cup crushed red pepper flakes
2 teaspoons smoked paprika
1 1/2 teaspoons soy sauce
2 inch knob of ginger, minced, optional
1 teaspoon sugar
- To a small saucepan, add the garlic, shallots, cinnamon stick, and peppercorns. Then add the oil, using enough to ensure the garlic and shallots are fully covered.
- Bring the oil to a simmer over medium heat. Using a fork gently break up the shallots, and let the infuse while the garlic and shallots crisp up, about 20 minutes.
- While the oil is simmering, add the crushed red pepper flakes and the smoked paprika to a mortar and pestle and grind until the red pepper flakes are finer in texture.
- To a medium glass or metal bowl, add the crushed red pepper flake mixture, soy sauce, ginger, and sugar. Place a metal mesh sieve over the bowl.
- When the shallots and garlic have turned a deep golden brown, remove the oil from the heat and carefully pour it through the sieve. Transfer the browned shallot and garlic pieces to a plate to cool and crisp up. Optionally, sprinkle with flaky salt.
- Allow the oil cool for about an hour before mixing in the shallots and garlic. Pour the chili oil into airtight jar, and store in the refrigerator for up to 4 weeks.