This is Chef Shuai Wang's grandmother's chilli oil recipe, minus the oil...you add that part at home!
1 tin of Dry Chilli Crunch + 1.5 cups of hot neutral oil = 1 quart of fresh chilli crisp!
The blend itself is built around Sichuan peppercorns (both red and green for that signature numbing heat), crushed chillis, toasted sesame seeds, fennel, garlic, and a touch of sugar to balance everything out.
Shuai said it best: "This chilli crunch dry mix is a family recipe, passed down from my grandmother to my mom, to me. The reason behind the dry mix is so you can have delicious, freshly made chilli crunch with some of the freshest spices at home; it really makes a huge difference! And it's literally good on everything! I personally love putting on pizza with some local honey. Also great on dumplings, noodles, fried rice, fried chicken, mix the chilli crunch with some Duke's mayo, and you have a great condiment for fries, chicken fingers, and burgers. The possibilities are endless. "