Chili Oil Fried Eggs 10 min with Crunch Chili Crisp | Best Recipe Bo (2024)

FAQs

Is chili crisp the same as fried chili oil? ›

It is related to chili oil and to chili sauce, and sometimes the terms are used interchangeably to refer to it. Chili crisp's proportions are such that the condiment contains much more crunchy bits than oil, which creates the texture of the condiment.

"I use it for scrambled eggs, stir fries, noodles, with dumplings, on tacos, mixed into pizza/pasta sauce, fries, etc. It is so good!" – Monali P.

As one of many Trader Joe's superfans, I was particularly excited when I found out about their version of chili crisp, called Crunchy Chili Onion. It's not spicy compared to common chili crisps, such as Fly By Jing's, but it is textured and filled with lots of crispy bits.

Lao Gan Ma Spicy Chili Crisp: A Versatile Condiment

You'll see many people use Lao Gan Ma sauces to add texture and flavor to dishes like dumplings, noodles, stir-fries, and more. It's so versatile that it can be used for all meals throughout the day.

Chili crisp is a condiment consisting of oil infused with peppers and other flavorful, often crispy, crunchy ingredients. It is also sometimes called “chili crunch,” “chili oil” and “chili sauce,” with crunches and crisps tending to have a higher ratio of crispy bits to oil (though not always).

Most often, the crunch in a chili crisp comes from fried garlic pieces and other alliums, says Nick Cobarruvias, chef at the San Francisco restaurant Otra, who makes his own version. Roasted and crushed peanuts, soybeans, and sesame seeds can also add a crunch, and some brands include crispy-chewy dried shrimp.

The spicy and umami flavors in chili crisp make it a great addition as a finishing sauce on noodles and pasta because they help with brightening up dishes, Gao says. And it works well on all kinds: Try it on soba noodles, vermicelli, rice noodles, spaghetti, rigatoni, macaroni and cheese, or even lasagna, she says.

Pasta and noodles are the perfect canvas for CC Sauce's chili oils. Toss your favourite pasta or noodle dish with a few spoonfuls of Garlic Chili Oil for a garlicky, spicy kick that enhances the flavours of the sauce. Alternatively, mix Avocado Chili Oil into a creamy alfredo sauce for a hint of smokiness and spice.

Chili Crisp - No

Most companies use garlic, shallots, and chiles that have been dried, which decreases the risk of bacterial growth. But as with many other condiments, storing it in the fridge will slow any flavor changes that might occur.

The Best Chiles for Chili Crisp and How to Prep Them

Beyond the crunch, I opt for a triple threat of heat from árbol, japones, and Kashmiri red chiles. All three of these varieties pack a serious punch, which silently increases in intensity as the finished condiment lurks in your pantry.

Why is chili crisp so popular? ›

Lao Gan Ma, a brand of chili sauces, is credited with popularizing chili crisp. It was first bottled in China's Guizhou province in 1997 and became a favorite condiment in recent years due to the influx of new Asian restaurants and recipes on social media that included it as an ingredient.

Why Is Lao Gan Ma So Popular? This tasty condiment is so popular because of its consistency and versatile flavor. Chili crisp as a cooking oil, taste enhancer, and topping makes it a fantastic kitchen staple.

While other condiments can easily check off those other boxes, it is in my experience the crunchy-crumbly texture that makes Chili Crisp so singularly addictive. Oh, and the MSG—aka, monosodium glutamate.

Chili crisp does not have to be refrigerated. However, if it will take you months to finish off a jar, refrigeration may keep the flavor better.

To substitute, you can use red pepper flakes instead. Gochujang (コチュジャン) – this is a fermented chili paste popular in Korean cooking. Gochujang is a great condiment to use for savory, spicy and slightly sweet flavors.

You can drizzle it over meat or vegetables before putting them in the oven, or add it to your stir fry for a little extra zing! Of course, this isn't to say that you can't use hot chili oil as a condiment.