There are other varieties under the iconic Lao Gan Ma brand, including fried chile in oil and chile oil with black bean, but the spicy chile crisp is god-tier.

This crisp is by far the best known, a pantry staple for many households, and the one that opened my eyes to the world of chile crisp. ThereвЂ™s so much you can do with this powerful condiment beyond drizzling it on dumplings. And I mix and match different chile crisps to add a complex finishing note to my noodles. I add a spoonful of chile oil to water to make a quick broth for soup. I often combine softened butter and chile crisp and slather it all over roast chicken, to fantastic results. I love using both the oil and crisp parts from chile oil as a flavor boost for toast, pizza, fried eggs, and fried chicken (my personal favorite).

Other varieties are more like condiments, mostly used as a finishing touch thatвЂ™s mild, not overpowering, creating a perfect balance with other ingredients.Д¬hile Oil Is So Hot Right Now Why We Love Chile Peppers So Much Some options are so powerful that they should be used as a dominant flavor profile when cooking: Think of chile oil-drenched noodles with fresh cilantro and cucumber, which usually feature an oil with intense, spice-forward flavors. Most often, the name suggests whether it will be more like an oil or a crisp the latter contains more chile flakes and other flavoring ingredients - like garlic crisp, fennel seeds, anchovies, or preserved black beans - that add more textures to the mix. There are two things to consider when trying a new chile crisp: the oil-to-crisp ratio and any flavoring ingredients. From Sze Daddy sauce from 886, a Taiwanese restaurant in NYC, to the classic Lao Gan Ma, which started the chile oil boom in America, chile crisp - which, put simply, is a condiment with oil and chile flakes - is so hot right now. IвЂ™ve been collecting them for months now I currently have at least 10 different chile crisps and oils, ready to turn up the volume on anything I make. These days when I open my fridge, a stack of chile crisp jars greets me.

Fly by jing sichuan chili crisp