Spicy, tingly, and crunchy all at once.
The combination of árbol, japones, and Kashmiri red chiles offers up a fiery punch along with fruity and bright flavors.A high ratio of fried shallots and garlic results in more texture and crunch than in the original chili crisp.Pouring hot oil over the dried chiles and spices allows them to quickly bloom, releasing their aromatics.
My favorite feature of Laoganma’s Spicy Chili Crisp is its realistic serving size. Thanks to its nutrition label, which boldly declares that a 210-gram jar constitutes four servings, I’ve finally found a condiment that fully understands me. Let’s be honest: No one is stopping after just a spoonful of this spicy, tingly, salty, crunchy, aromatic, funky, and flavor-packed perfection.
For those who haven't yet been initiated into the Spicy Chili Crisp fan club, this condiment, made by the Laoganma company, has amassed a cult-like following, quickly rising as China’s top-selling sauce. It owes its addictive nature to a winning combination of málà sauce and crunch. Málà sauce is a chile-oil condiment made by simmering chiles, Sichuan peppercorns, and spices in oil.
My version isn’t exactly like the original; it's more like the love child of Laoganma and Frito-Lay. I’ve jam-packed my chili crisp with such an unreasonable amount of fried shallots and garlic chips that it risks slipping into snack territory. I’m not ashamed to admit that I’ve been known to dig straight into this stuff with a spoon.Beyond the crunch, I opt for a triple threat of heat from árbol, japones, and Kashmiri red chiles.
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