Chili Crisp Recipe Wanted

[ssandy_561]

Looking for a tested Chili Crisp recipe.

There are so many different versions out there on the web not sure what direction I want to go in.

[STEbbq]

I don’t have a recipe but I do have a commercial jalapeño lime crisp that is really good so maybe a good choice for flavors.

[acorgihouse]

I have not made this myself, but I've tasted it when one of the guys at work made and brought in not too long ago. I am in Asian market pretty regularly, so easy to pick up a jar (and it takes me a while to get through it.) The fellow that made this gave me link to the recipe, although he cooks like I do so I would not be surprised if he didn't monkey with it a bit. I have it saved, thinking I may make someday, although I think I would likely leave out the cinnamon, star anise and probably some of the sugar.

https://www.chilipeppermadness.com/recipes/chili-crisp/

I know Serious Eats has a recipe, I've run across it a few times, but it has nuts and lot of other stuff in it IIRC.

[Old Glory]

I just buy the stuff in the jar but that looks good

[fzxdoc]

I've made the America's Test Kitchen recipe, and it's delicious.

https://www.americastestkitchen.com/recipes/12400-chili-crisp-lao-gan-ma

It's behind the ATK firewall, though.

For off the shelf, Momofuku's Chili Crunch is the bomb. Lots more goodies in it as compared to, say, Fly by Jing's chili crisp.



Kathryn

[fzxdoc]

Old Glory and acorgihouse , I made that Orange Chicken recipe last night. The flavor was fantastic. I doubled the recipe with 2 lbs BS thighs and made it in my wok. Bad idea. The velveting coating came right off the chicken and stuck to the wok. Still I persevered, scraping and flipping all the way. The Momofuku oil made for a nice heat and flavor. Great citrus flavor. I used some clementines with the orange because they needed to be used up.
This morning I am re-seasoning my wok, though.😉

[Old Glory]

fzxdoc Glad it worked out. I hate when the cornstarch gets all gummy. I almost think it needs more heat to sear it into the protein.

[fzxdoc]

I think I had too much heat, Old Glory . The velveting seared but pulled away, releasing the meat and sticking to the wok. The recipe has you pour the chicken along with the marinade into a skillet, so I figured I had to get rid of the liquid as quickly as possible, hence the high heat. That backfired on me. (pun intended).

The flavor was delicious, though, in the end.

K.

[JCBBQ]

Following. I made one out of the X’ian Famous Foods cookbook. It was good but I don’t know how it compares as it’s the only one I’ve made. FYI I’m out of town for a week so I can’t send it to you.

[mnavarre]

I've been meaning to make tis one:

https://thewoksoflife.com/chili-oil-black-beans-homemade/

The Lao Gon Ma chili crisp with black beans is fantastic, I like it better than the regular.

The Serious Eats recipe is really good, but slicing and frying the shallots and garlic is a PITA. Luckily you can find both fried garlic and fried shallot in many asian markets, which makes this way easier.

And if you want to take things in a Mexican directions there's salsa macha, Those can range from really mild to ¡Madre de Dios! Just another rabbit hole to climb down.

[acorgihouse]

I have only used the Lao Gan Ma, of course I've seen the Momofuku advertised but the Lao Gan Ma is in my Asian market. I will look for this, I am a fan of the Woks of Life family, follow their website and have their cookbook, so may have it. I've been out of town for a week, so just getting reacclimated, but ready to do some cooking. The orange chicken recipe fzxdoc linked sounds good!

[barelfly]

Yum!

[JCBBQ]

fzxdoc Catherine what’s the difference between momofuku and fly by jing? I’ve had them both. Liked them both but didn’t have them close to the same time so don’t remember either particularly well.

[fzxdoc]

They both have about the same heat level, JCBBQ . But Momofuku's Chili Crunch has a lot more sesame seeds and chili seeds in it, so it is more substantial--less oil. Fly by Jing has an Extra Spicy Chili Crisp that is, for me, tastier than their regular spicy version. They also just came out with Chengdu Crunch, a rival, perhaps, for the Momofuku Chili Crunch.

Bottom line: both are delicious. I'm just now beginning to see the Momofuku brand on store shelves. I have to order Fly by Jing.

[Porkies]

I love this stuff when at my favorite Chinese buffet! I've never made it, however, and I'm a little surprised at the rude brand (momofuku too!).

[fzxdoc]

Behind the name:
In Japanese, momofuku means "lucky peach". It is also the last name of the inventor of the instant ramen noodle. That's two reasons, according to Momofuku restaurant chain owner David Chang, why he chose the name for his restaurants. He says Momofuku Ramen Noodles helped him survive in college. Until it folded in 2013, Chang was also the major editor of the excellent food magazine Lucky Peach. I was sad to see that magazine go away.

Kathryn

[JCBBQ]

I have the Lucky Peach cookbook. Tasty stuff

[barelfly]

I only use Lao Gan Ma as well, however just came across this video. I’ve made a few recipes from this channel, so thought I’d share this. If it’s a knock off of LaoGanMa, should be pretty good.