DATE CHILI CRISP

• 2 California Dates, pitted and minced
• 4 tbsp Gochugaru (Korean chile flakes)
• 2 tbsp Red chili flakes
• 1 tbsp Urfa chili ((see Cook’s Note))
• 2 tbsp Fried sliced shallots ((homemade or store-bought))
• 2 tbsp Fried minced garlic
• 1 tbsp Minced fresh ginger
• 1 tbsp Toasted walnuts, finely chopped
• 1 tbsp Toasted sesame seeds
• 1 Whole star anise
• 1 Whole black cardamom, crushed
• ¹⁄₄ tsp Crushed Szechuan peppercorns
• 1 Chicken bouillon cube, crumbled finely
• 1 ¹⁄₂ cup Neutral oil (Such as avocado or vegetable oil)
• 4 Cloves fresh garlic, peeled and thinly sliced

Chili Crisp

• 1.25 oz Dried red chilies ((I used Chinese dried red chilies I found in my local Asian grocery store, which were labelled as medium in heat. You could use whatever dried chilies you have in your area and choose how hot you’d like them.))
• 2 tbsp Crispy fried shallots
• 1 ¹⁄₂ tbsp Crispy fried garlic
• 1 Whole star anise
• 2 Green cardamom pods, crushed
• 1 tbsp Finely chopped ginger
• 2 Dates, minced
• 1 tbsp Sea salt
• 1 Chicken stock cube, crumbled
• 4 Garlic cloves, finely sliced
• 1 ¹⁄₂ cup Sesame oil (not toasted!)
• Minced walnuts
• Cumin seeds
• Szechuan peppercorns