(Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark. Working quickly, pour contents of bowl into strainer set over bowl. Microwave in 30-second increments, stirring between each round, until evenly pale golden brown, 30 seconds to 1 minute and 30 seconds longer. Use this chili oil to add some extra heat on a variety. Continue to microwave in 2-minute increments, stirring between each round, until garlic begins to turn lightly golden, 4 to 8 minutes total. Shinshu Bussan Chili Oil with Garlic Crunch is a fiery Japanese chili oil with crunchy garlic pieces. Stir with a heat-resistant rubber spatula, scraping down sides of the bowl. ![]() If cooking in microwave: Combine garlic and oil in a large microwave-safe bowl and stir to break up any clumps. (Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark.) Working quickly, pour contents of saucepan into prepared strainer set over bowl. Continue cooking, stirring frequently and scraping down the sides and bottom of the saucepan to ensure even cooking and prevent garlic from sticking and scorching, until garlic turns pale golden brown, 5 to 7 minutes longer. Place over medium-high heat and cook, stirring frequently with a heat-resistant rubber spatula, until garlic begins to bubble steadily, 2 to 3 minutes. If cooking on stovetop: Combine chopped garlic and oil in a 2-quart saucepan or wok. Preparing your own fried garlic is easy-this recipe provides instructions for making it on the stovetop and in the microwave-and gives you the bonus reward of aromatic fried-garlic oil, a flavor-boosting pantry ingredient in its own right that can be used for making everything from fried rice to mayonnaise. We reach for it all the time to bring allium crunch to vegetables, noodles, stir-fries, curries, salads, homemade chili crisp, and so much more. Like Thai-style fried shallots, crispy fried garlic is a savory, pantry-friendly garnish popular throughout Southeast Asia, where it's known as krathiem jiaw in Thai and tỏi phi in Vietnamese.
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