Chinese Chili Crisp

loco_engr

saw this on my news feed:

The Dish: Traditional Chinese topping with a modern twist sizzles in the U.S.

https://www.cbsnews.com/video/the-dish-traditional-chinese-topping-with-a-modern-twist-sizzles-in-the-us/

So, searched on amazon:  https://smile.amazon.com/s?k=Chili+Crisp&crid=1K1554LMY9FSU&sprefix=chili+crisp,aps,135&ref=nb_sb_noss_1

lots of choices there . . . anyone have any preferences?

ColtsFan

I use Momofuku.

caliking

Lao Gan Ma is probably the most popular. Easy to source, and not too pricey.

Momofuku's chili crunch is very tasty, as is Fly By Jing. 

Making your own isn't too difficult. Joshua Weissman's version is top notch, and has been popular here since @The Cen-Tex Smoker posted about it a while back. 

caliking

Some recent round-ups:

https://www.bonappetit.com/story/best-chili-crisps

https://www.eater.com/22308176/best-chili-crisps-lao-gan-ma-momofuku-fly-by-jing-pantry-essential

loco_engr

caliking said:

Lao Gan Ma is probably the most popular. Easy to source, and not too pricey.

Momofuku's chili crunch is very tasty, as is Fly By Jing. 

Making your own isn't too difficult. Joshua Weissman's version is top notch, and has been popular here since @The Cen-Tex Smoker posted about it a while back. 

I like a little bite but something that it doesn't  burn for too long, so how would you rate this?

caliking

I've tried Lao Gan Ma, Momofuku's regular, Fly By Jing, and the Joshua Weissman recipe. 

The heat is not intense. Nice, warm flavors. No burn, as such. The homemade one was probably my favorite, then Momofuku, and Fly By Jing. The Lao Gan Ma was pretty good, but the mildest of the bunch, and not as flavorful IMO. 

U_tarded

I regularly use the momofuku but I am a Dave Chang fanboy.  The Lao Gan Ma is good too, not as spicy and a bit more oily in my opinion.  There is a great Dave Chang podcast where he has Eddie Wong on it and they discuss chili crunch.  Pretty good episode but I’m too lazy to go find the number right now. 

Thatgrimguy

I have a jar of fling by jing but never know what to use it on

NDG

I love the chili crisp!  As Cali mentioned, I made Joshua Weissman's version in past (it’s fun cook) & currently use MoMofuku . . but at the end of the day, i am turned off slightly since this is an “oil” .  Meaning it is a bit messy & definitely not as innocent (health wise) compared to traditional hot sauces.

fishlessman

Thatgrimguy said:

I have a jar of fling by jing but never know what to use it on

ramen noodles, pasta....i saw this the other day

https://leisurefanclub.com/watermelon-and-burrata-salad-with-chili-crisp/

caliking

Thatgrimguy said:

I have a jar of fling by jing but never know what to use it on

  If you dig sweet heat kind of flavors, try it on waffles + syrup.

Good on grilled cheese, too. 

AprèsSki

Big fan of Utah's local Chili Beak. They make a regular and a habanero which is f'ing HOT. Love them on any noodle dish but the regular takes a soft boiled egg to the next level.

I've had a few of the Momofukus and in all honesty, I'd only buy them if there was not a local option. Good yes, but I try to buy local if possible. 

caliking

AprèsSki said:

Big fan of Utah's local Chili Beak. They make a regular and a habanero which is f'ing HOT. Love them on any noodle dish but the regular takes a soft boiled egg to the next level.

I've had a few of the Momofukus and in all honesty, I'd only buy them if there was not a local option. Good yes, but I try to buy local if possible. 

Thanks for the lead! They're out of the habanero one, but I'll keep an eye on it. 

Theophan

"Fly by Jing" https://flybyjing.com is a small company founded by a young woman from Sichuan, China, where Chile Crisp and similar seasonings began.  Their Chile Crisp is amazing.  They just came out with an Extra-Hot version, and there's a 30% off sale on their site right now.  I love their stuff.

RyanStl

loco_engr said:

saw this on my news feed:

The Dish: Traditional Chinese topping with a modern twist sizzles in the U.S.

https://www.cbsnews.com/video/the-dish-traditional-chinese-topping-with-a-modern-twist-sizzles-in-the-us/

So, searched on amazon:  https://smile.amazon.com/s?k=Chili+Crisp&crid=1K1554LMY9FSU&sprefix=chili+crisp,aps,135&ref=nb_sb_noss_1

lots of choices there . . . anyone have any preferences?

Do you have an Asian market near you? Lao Gan Ma is only a few bucks a jar vs $20 for Momofuku on Amazon 

Acn

RyanStl said:

loco_engr said:

saw this on my news feed:

The Dish: Traditional Chinese topping with a modern twist sizzles in the U.S.

https://www.cbsnews.com/video/the-dish-traditional-chinese-topping-with-a-modern-twist-sizzles-in-the-us/

So, searched on amazon:  https://smile.amazon.com/s?k=Chili+Crisp&crid=1K1554LMY9FSU&sprefix=chili+crisp,aps,135&ref=nb_sb_noss_1

lots of choices there . . . anyone have any preferences?

Do you have an Asian market near you? Lao Gan Ma is only a few bucks a jar vs $20 for Momofuku on Amazon 

Doesn’t even have to be Asian; the Wegmans near our house has it, under $4/jar.

Goes great with rice.

HeavyG

Acn said:

RyanStl said:

loco_engr said:

saw this on my news feed:

The Dish: Traditional Chinese topping with a modern twist sizzles in the U.S.

https://www.cbsnews.com/video/the-dish-traditional-chinese-topping-with-a-modern-twist-sizzles-in-the-us/

So, searched on amazon:  https://smile.amazon.com/s?k=Chili+Crisp&crid=1K1554LMY9FSU&sprefix=chili+crisp,aps,135&ref=nb_sb_noss_1

lots of choices there . . . anyone have any preferences?

Do you have an Asian market near you? Lao Gan Ma is only a few bucks a jar vs $20 for Momofuku on Amazon 

Doesn’t even have to be Asian; the Wegmans near our house has it, under $4/jar.

Goes great with rice.

My Wegmans has it for $3.29/7oz jar and my Kroger has it for $4.29/7oz jar. Surprises me that Kroger price is higher.