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If you love spicy food, there’s nothing quite like chili crisp. It’s a crunchy, spicy condiment that’s the perfect balance of crispy bits and chili oil: just enough to spoon and slather all over your favorite foods.
The most alluring aspect of chili crisp is the complexity. It’s got so much more going on than your average hot sauce!
Layers of umami thanks to dried mushrooms and peanuts, a numbing tingle from Sichuan peppercorns, warm spice like cinnamon and star anis, spicy spice from dried chiles, a touch of fermented funk (douchi magic!), and the most important part: those crispy, crunchy bits.
I use it as a condiment, as an ingredient in sauces, and as a sauce itself (chili crisp noodles: I love
View FULL RECIPE. Originally published on With Spice
