Ever had one of those nights where your usual salsa or hot sauce just doesn’t hit the spot? You're craving something with more complexity, more depth, and a touch of texture that makes your taste buds dance? Well, my friend, let me introduce you to chili crisp. It’s the secret weapon in the culinary world that's been quietly transforming dishes for years. "Chili crisp, or chili oil, is hands down one of the most essential components in Chinese cuisine," says author James Park, who’s gone all in on this versatile condiment in his new cookbook, Chili Crisp.
What makes chili crisp so special? According to James, it’s all about how it elevates your food. "A dollop of chili crisp can turn any dish from ordinary to extraordinary," he explains. Whether you're using it to cook or simply adding it as a finishing touch, chili crisp brings a level of flavor that's hard to resist. Now, here's the deal: you can make it yourself or grab a jar from the store. But either way, once you taste it, you'll be hooked. To help you get started, here are three delicious recipes featuring chili crisp, plus a simple guide to making it at home.
Pan-Crusted Baked Salmon: A Flavorful Twist on a Classic
(Serves 2)
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2 tbsp. Kewpie mayo
1 1 ⁄2 tbsp. chili crisp*
1 1 ⁄2 tsp. oyster sauce
1 lemon, zested and juiced
1 ⁄2 cup panko
1 ⁄4 cup chopped scallions
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2 garlic cloves, minced
1 tbsp. toasted sesame oil
1 lb. boneless salmon fillet, halved
1 tsp. kosher salt
1 ⁄4 tsp. pepper
2 tbsp. canola oil
Directions:
1. Preheat your oven to 400°F. In a mixing bowl, whisk together Kewpie mayo, chili crisp, oyster sauce, and lemon zest. In a separate bowl, combine panko, the white parts of the chopped scallions, minced garlic, and toasted sesame oil.
2. Pat your salmon fillets dry with a paper towel and season them generously with salt and pepper. Slather each fillet with the mayo-chili crisp mixture, ensuring it’s evenly coated. Sprinkle the seasoned panko mixture over the top, pressing it down gently to make sure it sticks.
3. Heat a 12-inch cast-iron skillet over medium-high heat and add the canola oil. Once hot, sear the salmon fillets skin-side down for 3 to 4 minutes, or until they develop a golden crust. Carefully transfer the skillet to the preheated oven and bake for 5 to 7 minutes, or until the salmon flakes easily with a fork and the thickest part reaches an internal temperature of 125°F to 130°F.
4. Serve the salmon immediately, garnished with the remaining scallion greens for a pop of color and freshness. This dish is not only packed with flavor but also incredibly satisfying.
PER SERVING: 741 calories, 50 grams protein, 32 grams carbs, 3 grams fiber, 5 grams sugar, 48 grams fat.
Korean-Style Mapo Tofu: A Spicy, Savory Delight
(Serves 4)
1 lb. firm tofu, drained and cubed
2 tbsp. canola oil
4 scallions, chopped
3 garlic cloves, minced
1 tbsp. minced ginger
1 lb. ground pork
1 onion, diced
2 tbsp. gochujang
2 tbsp. oyster sauce
2 tbsp. soy sauce
1 tbsp. gochugaru
1 ⁄3 cup chili crisp*
1 1 ⁄2 cups chicken broth
1 tbsp. cornstarch
1 tsp. sesame oil
1 tsp. black vinegar
3 1 ⁄2 oz. dry wheat noodles, cooked
Directions:
1. Begin by seasoning your cubed tofu with a pinch of salt and pepper. In a large skillet over medium heat, add 1 tablespoon of canola oil and fry the tofu until golden brown on all sides. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining canola oil over medium heat. Set aside 1 tablespoon of scallion greens for garnish. Add the remaining scallions, minced garlic, and ginger to the skillet and cook for about 1 minute, or until fragrant. Stir in the ground pork, breaking it up with a wooden spoon, and season with a dash of salt and pepper. Add the diced onion and cook for an additional 3 minutes, or until softened.
3. In a small bowl, mix together the gochujang, oyster sauce, soy sauce, gochugaru, and chili crisp. Add this mixture to the skillet with the pork and onion, stirring to combine. Cook for about 3 minutes, allowing the flavors to meld together. Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for 5 minutes.
4. Return the tofu to the skillet and let it cook in the sauce for about 3 minutes, absorbing all those rich, savory flavors. In a separate bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the sauce, followed by the sesame oil and black vinegar, to thicken and enhance the flavor.
5. Divide the cooked wheat noodles among four bowls. Ladle the mapo tofu over the noodles and garnish with the reserved scallion greens. This dish is a feast for the senses, offering a perfect balance of heat, umami, and texture.
PER SERVING: 653 calories, 50 grams protein, 50 grams carbs, 5 grams fiber, 13 grams sugar, 30 grams fat.
Steamed Mussels with Tomato Broth: A Comforting Seafood Delight
(Serves 4)
2 tbsp. unsalted butter
1 onion, diced
3 garlic cloves, minced
2 tbsp. tomato paste
1 (28 oz.) can fire-roasted diced tomatoes
1 cup white wine
1 ⁄3 cup chili crisp*
2 lbs. mussels, debearded
Directions:
1. In a large pot, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing for about 4 minutes until the onion becomes translucent and fragrant. Stir in the tomato paste and cook for another minute to deepen the flavor.
2. Pour in the fire-roasted diced tomatoes, white wine, and chili crisp. Stir everything together and let it simmer for 15 minutes, allowing the flavors to meld into a rich, aromatic broth. Add the debearded mussels to the pot, cover it with a lid, and steam for about 5 minutes, or until the mussels open. Discard any mussels that remain closed.
PER SERVING: 477 calories, 32 grams protein, 29 grams carbs, 3 grams fiber, 9 grams sugar, 23 grams fat.
*For chili crisp:
1. In a saucepan, heat 1 cup of canola oil and 1 tablespoon of gochujang over very low heat for about 4 minutes, allowing the flavors to infuse. Add ¾ cup of chopped scallions and cook for 3 minutes, followed by 6 minced garlic cloves, cooking for an additional 6 minutes until golden brown.
2. In a heatproof bowl, combine 5/8 cup of gochugaru, 2 tablespoons each of sesame seeds and Aleppo pepper flakes, 1 tablespoon each of sesame oil, chicken bouillon, brown sugar, black vinegar, and salt, 1 teaspoon of ginger, and 3 tablespoons of soy sauce. Slowly stir in the infused oil, mixing thoroughly to create a vibrant chili mixture.
3. Heat 1 cup of plain canola oil over high heat for 3 minutes. Carefully pour this hot oil into the chili mixture, letting it sit for 5 minutes to meld the flavors. Finally, stir in ½ cup of fried shallots and let the chili crisp cool to room temperature before using or storing.
