Chili Crisp Is The New Sriracha

Let's be honest, America has historically been lacking in the condiment game. Sure, ketchup and mustard are awesome in the right scenario, but the days of only having salt and pepper on the table are over.

It was only about a decade ago when the international obsession with Sriracha really took hold. Since then, there has been an absolute boom in popularity for artisanal hot sauces and Asian condiments. The latest trend to dominate restaurants and home kitchens? Chili crisp.

What is chili crisp?

If you haven't heard of or tasted chili crisp, it's some form of chili oil that's been packed with crispy, crunchy bits of flavor-packed ingredients—think chili flakes, nuts, and fried shallots. Chili crisp has an addictive texture, typically made up of different levels of crunch brought together in spicy harmony by seasoned chili oil.

What do you use chili crisp on?

Believe me when I say that chili crisp truly goes well on everything. I have yet to find something a spoonful of this doesn't improve: pizza, stir fries, pasta, tacos, eggs, rice (even vanilla ice cream!) are taken to the next level with this.

What's the backstory?

We can thank the godmather, or laoganma (老干妈) Tao Huabi for our chili crisp obsession. After the death of her husband, Huabi began working in food, first as a grocer, then as a restaurant owner. Her noodle shop in Guiyang became widely renowned for the chili oil that turned her broth bright red and lended a bold kick. It became so popular that by 1996 she opened a factory to produce chili oils, sauces, and crisps. Each bottle would be emblazoned with the now-iconic face of a laoganma in an apron.

Lao Gan Ma's products, especially their spicy chili crisp, became massively popular in China and now across the globe. Now you can get all kinds of different versions of the oily condiment. Here, our five favorites.