![]() Leftover pizza for lunch? Drizzle on some Lao Gan Ma. Are you having an egg for breakfast? That goes great with some Lao Gan Ma. Every bite is the Platonic ideal of what a chili crisp should be: crunchy, spicy (but not too spicy), and versatile enough to put on everything. Food critics and writers often credit this spicy, texture-packed Chinese sauce in the iconic red jar with kicking off the chili crisp boom in the United States. Lao Gan Ma translates to “Old Grandmother,” and in the world of chili crisps, the title could not be more accurate. Making your own is no great undertaking, but in case you’d rather just pop open a jar, we’ve rounded up some of the best chili crisps according to Bon Appétit staffers, from the pantry staple Chinese home cooks have been using for decades to a modern version you can only buy on Instagram. Some lead with heat others are deeply umami some a little sweet, and all elevate eggs, noodles, tacos, and fried chicken sandwiches. With a base of chiles fried in hot oil, every version of chili crisp is made with a different permutation of fragrant spices and crispy add-ins like fried garlic, shallots, soybeans, and Sichuan peppercorns. But what if one magical condiment could achieve both at once? Chili crisp is that condiment. ![]() Sure, any old crispy-crunchy topping can take a dish from good to great, and regular hot sauce can deepen a meal’s flavor profile with just a shake. On the deliciousness index, heat and texture are paramount, and one surefire way to accomplish both is with a drizzle of one of the best chili crisps. ![]()
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