Chile Crisp

One of my favorite condiments.

It makes about 1 1/4 cups and takes about 10 minutes.


½ cup vegetable oil
¼ cup dried onion
1 teaspoon granulated sugar
1 ½ teaspoons kosher salt (Diamond Crystal)
⅓ cup red-pepper flakes
3 tablespoons sesame seeds
1 teaspoon coarsely ground Sichuan peppercorns (optional)

Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan.
Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
Add the chilies, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt.

Use immediately or refrigerate in an airtight container for up to 2 weeks.