Chili Crisp Chickpeas

Stove-top

1. Drain the chickpeas but do not rinse. Pat dry on a lint-free kitchen cloth. If time allows, let it air dry for 1-4 hours (the longer it’s dried, the crispier it will be).
2. Toss chickpeas in potato starch.
3. Heat pan over medium-high to high heat. Strain chili crisp oil into a 12-inch pan, leaving about 1 - 1 ½ tablespoon of solids. Add additional oil as needed to coat entire pan (about 3-4 tablespoon for a 12 inch skillet).
4. Add chickpeas and sugar. Stir to coat in oil and spread into an even layer. Cook the chickpeas for 4-5 minutes undisturbed. Once browned, stir and continue to cook for another 5-8 minutes, or until all the chickpeas are evenly crispy. Remove chickpeas with a slotted spoon on to a paper-towel lined tray to absorb excess oil.
5. Add the panko and solids from the chili crisp, and let it fry in remaining oil until golden brown. Transfer to towel lined tray. Once chickpeas and panko has cooled, toss all together with sesame seeds.

Oven Baked 

1. Drain the chickpeas but do not rinse. Pat dry on a lint-free kitchen cloth. If time allows, let it air dry for 1-4 hours (the longer it’s dried, the crispier it will be).
2. Pre-heat oven to 425 F. Toss chickpeas in potato starch and brown sugar. Strain the chili crisp oil, reserving the solids. Drizzle the oil over the chickpeas to coat evenly. Add more oil as needed to ensure each piece is well coated (about 2 tablespoon of oil and 1 tablespoon of solids, set aside). Bake for 15-18 minutes. Toss in the panko and sesame seeds. Bake for another 5-7 minutes, or until crispy. Remove from oven and toss with reserved chili oil solids.

Air fryer

1. To air fry, follow the same preparation steps as baked and air fry at 375 F for 10-12 minutes. Toss in the panko and sesame seeds and air fry for another 2-4 minutes or until crispy.