This chile–oat crisp can be used like chile oil or as a stand-alone sauce. Drizzling it on noodles instantly makes it a meal. At Asian grocers, you can find a product called Lao Gan Ma Spicy Chili Crisp, hailing from China’s Guizhou province. This garlicky, spicy, crunchy condiment is served with everything from noodles to ice cream to peanut brittle. The defining characteristic of this chile sauce is the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables. Vary the amount of spice in your chili crisp according to your tastes.
Ingredients
Preparation
Step 1
To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium–low and cook for 20–25 minutes until everything is crispy.
Step 2
Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve—this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.
Leave a Review
Reviews (5)
Back to TopIncredible. Complex flavor that really elevated every dish I added it to. I made it to go with the Egg Salad with Grilled Broccoli and Chili Crisp on this site and have just finished using up the leftovers 2 weeks later. I was so pleased to find more recipes calling for chili crisp, knowing I had homemade in the fridge. It really does keep well.
Anonymous
Maryland
2/27/2022
OMG. To die for! I happen to have a container of black sesame seeds that needs using, so I've subbed those in. It supercharges almost anything with deliciousness. Right now I'm eating leftover roasted brussels sprouts on leftover brown rice with a dab of this chili crisp. I couldn't be happier. Seriously. Make this.
Laura
Amsterdam
11/14/2021
This has become my new, go-to sauce. It's versatile and delicious.
Cathryn Wellner
Glenelg, South Australia
9/15/2021
This is fantastic. You'll ditch all your other condiments. It's spicy-fragrant, spicy-hot, chewy, crispy, layered and complex. And utterly delicious
Anonymous
St Louis, MO
8/3/2021
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