Homemade Chinese Chili Crisp

Heat the vegetable oil in a saucepan over medium heat until it is hot but not smoking.

Add the whole spices and gently stir, allowing them to release their aroma without burning.

Add the sliced garlic cloves and cook slowly, stirring occasionally, until the garlic turns golden and fragrant, about 10 minutes.

Chop the roasted peanuts on a wooden cutting board.

In a separate bowl, combine the chopped peanuts, minced ginger, dried onion flakes, Sichuan chili flakes, toasted sesame seeds, soy sauce, rice vinegar, and granulated sugar; mix until the dry ingredients are evenly coated.

Whisk the mixture of peanuts, spices, and the hot garlic‑infused oil in a white bowl until fully combined.

Fold in the crushed fried garlic, ensuring a crunchy texture throughout.

Transfer the finished chili crisp mixture from the white ceramic bowl into a glass storage jar.

Stir the contents of the jar with a spoon to settle the mixture.

Let the mixture cool, then seal the jar and store in the refrigerator. The chili crisp will develop deeper flavor over a few days and can be kept for several weeks.