Chili Crisp: The Asian Condiment Taking Over American Kitchens
From Sichuan Kitchens to Every American Pantry
There’s a quiet revolution happening in American kitchens, and it starts with a jar of crunchy, oil-slicked chilies. Chili crisp—the Asian condiment that combines toasted chili flakes, crispy aromatics, and infused oil—has transcended its origins as a humble Chinese pantry staple to become the most coveted ingredient of 2022. What was once relegated to Asian grocery store shelves is now sitting proudly next to artisanal hot sauces in upscale delis, commanding prices that would make any culinary insider raise an eyebrow.
The numbers tell an astonishing story: searches for “chili crisp” increased by over 500% in 2022 across the US, UK, and Australia combined. Celebrity chefs from Dominique Crenn to Kelis have publicly declared their devotion. Yet despite its sudden mainstream explosion, chili crisp’s cultural significance runs deep—this is a condiment with centuries of history, not a fleeting TikTok trend.
The Origins: A Chinese Culinary Treasure
To understand chili crisp’s global ascent, we must venture to Sichuan province in southwest China, where this brilliant condiment was born. The basic formula is deceptively simple: dried chilies, oil, and aromatics like garlic, shallots, and sometimes fermented black beans. Yet the alchemy that transforms these humble ingredients into liquid gold requires skill honed over generations.
Lao Gan Ma, founded in 1996 by Chen Xiuying in Guizhou province, became the undisputed king of industrialized chili crisp. Her brand’s distinctive yellow-capped jars appeared in Chinese restaurants and homes worldwide, but remained largely invisible to Western consumers until the last decade. For Chinese diaspora communities, Lao Gan Ma wasn’t just a condiment—it was a taste of home, a bridge between continents.
What makes authentic chili crisp distinct from standard hot sauce or sriracha is the textural component. It’s not merely spicy liquid; it’s an intentional composition of crispy, crunchy elements suspended in aromatic oil. This texture matters profoundly to how it functions in food—it adds dimension to scrambled eggs, packs punch atop creamy soups, and transforms simple rice into something transcendent.
The Western Awakening: Fly By Jing and the Artisanal Movement
While Lao Gan Ma dominated Asian markets, a new wave of chili crisp makers emerged, positioning their versions as premium, artisanal alternatives. Fly By Jing, founded by Chinese-American entrepreneur Jing Gao in 2016, brilliantly marketed chili crisp to Western audiences using Instagram-friendly aesthetics and celebrity endorsements. Their Sichuan Chili Crisp, featuring Sichuan peppercorns and a carefully calibrated heat level, became the darling of food media and high-end restaurants.
The genius of Fly By Jing’s success wasn’t inventing something new—it was repackaging and narrativizing an ancient tradition for Western palates. Suddenly, chili crisp wasn’t exotic or inaccessible; it was sophisticated, Instagram-worthy, and endorsable by food celebrities. Other brands followed: Mao Shan Wang, Fly by Jing’s competitors, all capitalizing on Western consumers’ hunger for authentic, flavorful condiments that elevate everyday cooking.
DIY Chili Crisp: Make Your Own Asian Condiment at Home
Perhaps the most telling indicator of chili crisp’s legitimacy isn’t commercial success—it’s that home cooks have begun making their own. Creating homemade chili crisp is surprisingly straightforward, requiring only a few quality ingredients: dried chilies (Sichuan, bird’s eye, or Korean gochugaru work beautifully), neutral oil, garlic, shallots, and salt.
Heat your oil gently—never smoking—then bloom your dried chilies and aromatics until fragrant. Cool completely before storing in a sterilized jar. The result rivals commercial versions at a fraction of the cost. This democratization of chili crisp production represents its ultimate victory: it’s no longer mysterious or exclusive, but rather an essential skill every home cook should master.
Why Chili Crisp Won 2022
Chili crisp’s meteoric rise reflects broader food trends: the global embrace of umami-rich Asian flavors, consumers’ desire for authentic ingredients, and the intersection of accessibility and premium positioning. It transcends dietary boundaries—welcomed by omnivores and vegans alike—and actually improves dishes across cuisines, from Italian pasta to American breakfast.
The Asian condiment phenomenon signals something significant: Western food culture is finally recognizing what Asian home cooks have known for centuries. Quality, tradition, and flavor intensity matter more than novelty.
Whether you’re reaching for a $12 jar of Fly By Jing or mixing your own batch, chili crisp deserves its place in your pantry. Explore different brands, experiment with homemade versions, and discover how this ancient Asian condiment can transform your everyday cooking.
James Liu covers Chinese and East Asian cuisine for WokFeed. A food anthropologist turned journalist, he specializes in the regional diversity of Chinese cooking — from Sichuan's fiery flavors to Cantonese dim sum culture. Based between Hong Kong and San Francisco.
