Lao Gan Ma Spicy Chili Crisp 7.41oz (210g)

I began experimenting with making chili oil about 2 years ago and followed many recipes including Mikey Chen's from Strictly Dumpling on youtube. The stuff I made was good. Then I tasted this and was blown away by the depth of flavor. It looks like it will be VERY spicy but it is not. It has a powerful GREAT flavor; lots of umami and great crispy texture. I put it on almost anything and even tried it on vanilla ice cream, cottage cheese, and peanut brittle. I sometimes doctor it up just a but by adding it to a cup of freshly roasted peanuts, but it stands on its own as my favorite chili oil of all time. I find the crispy one the best, but the mushroom, tofu, and others are awesome too. I cannot recommend this product enough!

This stuff introduced me to a new world of flavor. I now put this stuff on everything.

not too hot but a crunch you soon like

Its not spicy at all. It's more of a peppercorn level of spice which I don't even register as hot at all. I had to dump a few packets of chili flakes to get it a bit hot. Took one star off for that. However, put in in your soups, on top of eggs, and eat it with your noodles because its so good.

Had a recipe that called for this. I wasn’t sure about it. I dipped shrimp in it before Panko crumbs and airfryer. It was so so amazing! I did again with adding maple syrup into the chili crisp and it was even more amazing. I tried on top of peanut butter in a sandwich and it was just total umami. I want to look up more to do with this stuff. This is the original brand that started this craze. I never heard of it before this recipe that got me started. I looked into it and it is so loved my many. I haven’t tried on vanilla ice cream yet but that’s next. 😊 it’s amazing stuff and has spiked u some otherwise plain and boring foods. Try it!

But it leaks everywhere. They really should come up with a better way to seal the jar. A lot of the oil had leaked out when mine arrived. Other than that, this is my preferred brand of chili crisp, it's very good in and on a variety of foods

It started quietly enough. A fun internet video using this as an ingredient. A half-joking order of a small bottle just to try. A chicken recipe that didn't really work because I can't cook chicken like an adult.Then it started showing up everywhere in my cooking.It's on an omelette.It's on cheesey garlic bread.It's slathered over leftovers.That's when I ordered the bigger bottle.That's when the CHANGE happened.I knew that the jig was up when my wife found me in the kitchen at midnight with a fresh scoop of Lao Gan Ma (with the oil drained) resting in my gaping maw. She said some things. They didn't matter. I had my Midnight Scoop. I was content.Now Lao Gan Ma has joined the hallowed halls of the "Twice-A-Year" category of foods in my home along with the Utz Party Mix tub and the 20oz bag of French's Crispy Jalapeños. Twice per year I am permitted to obtain these things, because they are criminally delicious, gloriously unhealthy, and I simply cannot be trusted around them.Learn from my mistakes. Order an extra jar. Hide it before your SO does.

I’m not an MSG-hater at all, but I don’t appreciate when it’s front and center and my tongue feels weird after tasting, which is what my experience has been with this chili oil 🤢 I was attempting to replicate whatever chili crisp oil my local Vietnamese restaurant serves, but after research no doubt theirs is likely homemade.