I have been putting this spicy chili crisp on EVERYTHING. The chili oil laced with pieces of crispy onions, garlic, red pepper flakes pairs perfectly with everything from dumplings, noodles, rice, roasted vegetables, to ramen and other soups and more.
This chili crisp recipe is based on my favorite crispy chili oil from the brand Lao Gan Ma (the original chili crisp). I realized that I use so much of it, that I really need to start making my own! There are plenty of variations on chili crisp – some made with sliced garlic, some with sichuan peppercorns, others with fresh sliced green onion or soybeans. Holy Tshili combines Chinese and Jewish flavors with their everything bagel chili crisp.
I have another similar chili crisp recipe on my site here which includes Sichuan peppercorns and spices. While this recipe is more onion forward, the other recipe is more garlic heavy. This recipe focuses more on the crispy texture of the sauce used with freeze-dried garlic and onions which remain crispy in the sauce over time.
This recipe is extremely versatile. I recommend generously spooning it over roasted vegetables to amp up the flavor or over simple noodles dishes or even instant ramen. Try adding it over these recipes:
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