This ultimate condiment can be slathered, dipped, or drizzled over just about anything!
If you haven’t tried it yet, chili crisp is a Chinese condiment that has a complex, umami flavor and a cult-like following. The texture is unique because it’s oil-based but also has crispy or crunchy pieces in it. Simply stir and use as you wish. With just a drizzle, the flavor elevates a variety of dishes, from rice, noodles, and eggs to roasted vegetables and avocado toast.
Every chili crisp brand or recipe has its own combination and ratios of dried peppers, seasonings, and oils. As an example, below are the ingredients used in a popular brand, Fly By Jing, which is widely available at larger grocery stores. (It also happens to be a female owned business and my personal favorite.)
- Rapeseed, Sesame, and Soybean Oils
- Dried Chili Pepper
- Fermented Soybean
- Garlic
- Shallots
- Mushroom Powder
- Ginger
- Salt
- Sichuan Pepper
- Seaweed Powder
- “Other spices” (not sure what specifically is included here)
There are several levels of spiciness, so choose from mild to extra spicy based on your heat preference. Original and “xtra” crunchy varieties are also available.
As a funny aside, when we began using chili crisp, I was perplexed that Emily’s kids, who don’t love a lot of spice, enjoyed the following chili crisp mayo with three tablespoons of the condiment, while my family, who enjoys a good bit of heat, found the dip I made with a single tablespoon to be plenty spicy. After some discussion, we noticed that my jar had a small “extra spicy” mention in the middle of the logo. Until then, neither of us had paid much attention to the options.
So as you are pulling a jar off the shelf, be more observant than we were. 😂 That said, if you end up with something that seems too spicy, know that you can simply use less.
Over time, both Emily’s and my families have developed a deep love of the chili crisp mayo. My younger son frequently asks if there’s some in the fridge－he will tell you that it goes with practically everything.
The good news is, if there isn’t a jar in the fridge, it takes about three minutes to whip up a batch. Mayonnaise balances out the intense flavor of the chili crisp and also adds body to the oil-based condiment. A touch of lime juice or rice vinegar rounds things out.
How can I use chili crisp mayo?
The option are many… Use as a topper for your favorite grain and salad bowls, spread over salmon or another fish of choice before roasting or broiling, or use as a sauce for simply cooked meats, from chicken and pork to shrimp, salmon, and flank steak.
Chili crisp mayo can also be enjoyed as a dip for roasted vegetables, as a spread for sandwiches and burgers, as a dip for chicken nuggets and tenders, crab cakes, shrimp, sweet potato and regular fries, onion rings, and fresh-cut veggies. Stir some into coleslaw and your favorite egg and tuna salad recipes, mash into a baked potato, and even use chili crisp mayo on tacos.
And report back with any favorite uses that you discover!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Chili Crisp Mayo
Ingredients
- 2 tablespoons (30g) chili crisp (I like Fly By Jing brand)
- ½ cup (104g) mayonnaise
- 1 teaspoon (5ml) unseasoned rice vinegar or lime juice
Instructions
- Mix all of the ingredients together in a small bowl. I keep the sauce thick, but if you'd like a consistency that you can drizzle, mix in water, 1 teaspoon at a time. This will mellow the flavor a bit. Note: I use extra spicy chili crisp for a sauce equivalent to a medium-hot salsa; spicy and mild options are available and you can add more (or less) to taste.
- The chili crisp mayo will last up to 2 weeks iwhen covered well or stored in an airtight container in the refrigerator.
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