Chili Crisp

Ingredient

What it is

A jarred condiment of chiles, aromatics, and crunchy bits suspended in seasoned oil — the global breakout star of Chinese condiments. The archetype is Lao Gan Ma ("Old Godmother").

How it's made

Dried chiles, fried garlic and shallot, fermented soybeans, sometimes Sichuan peppercorn, MSG, and salt are combined in oil that's been infused with the same. The defining feature is texture: crunchy fried solids the diner spoons over food along with the spiced oil.

Flavor profile

Savory and moderately spicy (Lao Gan Ma is famously more crunchy-umami than blistering), with toasty garlic, gentle numbing tingle in Sichuan-style versions, and addictive crunch.

Culinary uses

Spooned over literally anything: noodles, rice, eggs, dumplings, ice cream (yes), avocado toast. A table condiment first and foremost. Pairs with eggs, noodles, tofu, plain starches, vegetables.

Regional variations

Lao Gan Ma is the Guizhou-born icon. A wave of artisanal and Western brands (Fly By Jing's Sichuan-style, Momofuku's, countless others) has reinterpreted it with more Sichuan peppercoin, fermented black bean, or fruitier chiles. "Chili oil" (smooth, no crunch) is a related but distinct product.

Cultural & historical context

Lao Gan Ma was built by Tao Huabi in Guizhou from a small noodle shop into one of China's most recognizable brands, her stern portrait on every jar. In the 2010s–2020s chili crisp became a worldwide phenomenon, a gateway condiment that introduced a generation of Western cooks to Chinese chili-oil culture.

Reference notes

Tags: spicy, umami, crunchy, oil-based, vegan (check fermented additives), pantry-staple
Related ingredients: Sichuan peppercorn, doubanjiang, fermented black beans, chili oil
Related cuisines: Chinese (Guizhou/Sichuan), global fusion
Suggested links: Chili Oil; Doubanjiang; Sichuan peppercorn

Cuisines

Chinese global fusion Sichuan)