Andy Wang is a Los Angeles-based writer who covers food and nightlife. The battle over chili crunch is a David vs. Goliath story. But it’s also a Goliath vs. Goliath story. David Chang’s ...

Chili crisp has been a beloved Asian condiment for generations, adding a satisfying crunch and bold heat to countless dishes. One of the earliest and most iconic store-bought versions is Lao Gan ...

Chili crisp—the crunchy, savory mixture of aromatics (chili, Sichuan peppercorns, garlic, and more) and oil—is hot, both ...

And one of the best condiments to do just that? Chili crisp. Chili crisp is crunchy, oily, full of umami, and can sometimes pack a boatload of heat (if you’re into that sort of thing).

While the basic recipe for chili crisp, or chili crunch, is, in essence, fried chili peppers in oil with any number of aromatics, one household's version is likely a world away from the next's.

chili crisp boasts an additional crunchy texture and umami wok char that's captured with its fried bits. At MANJU Dumpling Pop-Up in Nashville, Tenn, chef Yuriko Say serves wontons in a dip that ...

Now snack company Daily Crunch has joined forces with chili crunch pioneers Fly By Jing to drop a new snack exclusively available at Whole Foods: Sweet & Spicy Sichuan Sprouted Cashews & Edamame.