Homemade Spicy Chili Crisp

Ingredients

• 27g dried árbol chilies, stems removed
• 20g dried chiles japones, stems removed
• 25g dried Kashmiri red chilies, stems removed
• 1/2 cup roasted, salted peanuts, chopped
• 2-inch piece fresh ginger, sliced into thin matchsticks
• 3/4 teaspoon freshly ground black pepper
• 3 pieces whole star anise
• 2 red or black cardamom pods, split in half
• 2 teaspoons freshly ground cumin
• 3 tablespoons freshly ground Sichuan peppercorn
• 3 tablespoons porcini or shiitake mushroom powder
• 5 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
• 1 teaspoon MSG, optional
• 2 tablespoons sugar
• 2 1/2 cups peanut oil, or any other neutral oil
• 2 cups thinly sliced shallots
• 3/4 cup thinly sliced garlic

Directions

1. Start by pulling on disposable latex gloves. Fit a wire rack into a quarter- or half-sheet tray, then use your hands and kitchen shears to split the chilies and lay them on the rack. Give the rack a good shake so most of the seeds fall away, but don’t make yourself crazy chasing every last one. Move the chilies to a bowl and throw out the seeds.
2. In batches, grind the chilies in a spice grinder until the pieces are a bit bigger than the chili flakes you’d buy at the store. Tip them into a heatproof bowl or pot with enough room for the oil to foam and bubble, at least 4 quarts in size. Add the peanuts, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorn, mushroom powder, salt, MSG if you’re using it, and sugar, then leave that mixture waiting.
3. Place a fine-mesh strainer over a 2-quart heatproof bowl. Combine the oil and shallots in a 4-quart saucepan, set it over high heat, and stir the whole time. As soon as the shallots turn light golden brown, strain them. Pour the oil back into the pot, add the garlic, and cook over medium-low heat, stirring constantly, until it also turns light golden brown. Strain again, then put the oil back in the pot. Keep the fried shallots and garlic nearby.
4. Bring the oil to 375 degrees F (190 degrees C). Carefully pour it over the chilies, spices, and seasonings, then stir thoroughly so the hot oil reaches everything. Let the mixture cool completely, about 30 minutes, or until the bowl or pot no longer feels warm.
5. When the chili and oil mixture is fully cool, take out the star anise and cardamom pods. Stir in the fried shallots and garlic. Transfer the finished chili crisp to jars and keep it in the fridge for about 3 months. You can use it right away, but the flavor is better if you wait until the next day. Stir it well before serving.