Ingredients
4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, sliced
1½ cups vegetable oil
2 3″ cinnamon sticks
6 star anise pods
1 2″ piece ginger, peeled, very finely chopped
¼ cup crushed red pepper flakes
2 Tbsp soy sauce
2 tsp sugar

Directions:
1. Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat.

2. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)

3. Mix ginger, red pepper, soy sauce, and sugar in a medium bowl.

4. Strain shallot mixture through a fine-mesh sieve set over ginger mixture.

5. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil. Cover, chill and enjoy! 

Tips: Do Ahead – Crisp Chili Oil can be made one month ahead.