From Jing Gao's kitchen · Fly By Jing (brand / independent kitchen), Austin
stove · hot sauce
NATIONAL AWARD WINNERGarlic Chili Crisp Oil
From an award-winning kitchen
Ratio
VEG OIL 240SOY SAUCE 15
Ingredients
- VEG OIL240 ml
- GARLIC40 g
- SHALLOT80 g
- GOCHUGARU28 g
- SICHUAN PEPPER6 g
- STAR ANISE2 g
- SOY SAUCE15 ml
- SALT6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Sichuan Chinese cook and founder of Fly By Jing; James Beard Award for The Book of Sichuan Chili Crisp. Chongqing-rooted chili crisp and sauces produced and taught from Austin.
Originally published as Garlic Chili Crisp Oil.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The Book of Sichuan Chili Crisp technique (published as “Garlic Chili Crisp Oil”). Full citation lives in Provenance.