"One spoonful of chili crisp is all it takes to understand why this condiment has found a spot on tables far and wide. It's not just hot oil. It's a salty, spicy umami bomb that boosts flavor in everything it touches. Chili crisp, which has long been a staple in Asian cuisines, comes in lots of styles and has a fun range of flavor profiles, but in general, it's a jar of toasted and roasted chilis, onion, garlic and other seasonings."
"Drizzle it on eggs, slather it on a burger, stir it into noodles, spoon it on top of rice, vegetables, fish, meats. It's also great as a dip for dumplings, a topping for pizza. While chili crisp is common in Mexican, Japanese, Indian and other Asian cuisines, it originated in the Sichuan region of China, home of the iconic Lao Gan Ma brand, which features a picture of the brand's founder, Tao Huabi, on the label."
"Great chili crisp is rich and complex, filling the mouth with so much deliciousness that it's addictive. Chili is always present and plentiful, but the best jars of chili crisp always include multiple layers of tasty and interesting flavors. Note that the ratio of oil to crispy bits isn't a good measure of quality, as the oil itself should be packed with the same flavors as the crispy bits. Bad chili crisp is a sloppy, oily mess that's made with no attention to flavor."
Chili crisp is a concentrated, versatile condiment made from toasted or roasted chilis, onion, garlic, aromatics and seasonings, often including seaweed, mushrooms, fermented soy, yeast, or MSG to boost umami. It originated in Sichuan, China, and is exemplified by Lao Gan Ma. A well-made chili crisp balances spicy heat with salty, savory, and crunchy elements so it enhances eggs, burgers, noodles, rice, vegetables, fish, meats, dumplings, pizza, and ramen. Quality depends on layered flavors and flavorful oil; poor versions are oily, underseasoned, overly salty, or lacking complexity.
Read at www.mercurynews.com
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