18 Spicy Recipes with Chili Crisp Delights

Ready to turn up the heat in your kitchen? Chili crisp isn’t just a condiment—it’s a flavor-packed secret weapon that can transform any dish into a spicy masterpiece. Whether you’re craving quick weeknight dinners, bold snacks, or comforting bowls with a kick, these 18 fiery recipes will have you reaching for that jar again and again. Let’s dive into the delicious world of chili crisp delights!

Chili Crisp Garlic Noodles

These fiery, garlicky noodles come together in 15 minutes but taste like they’ve been simmering all day—thanks to the magic of chili crisp.

Ingredients:

• 8 oz dried spaghetti or lo mein noodles
• 3 tbsp unsalted butter
• 5 garlic cloves, minced
• 2 tbsp chili crisp (like Lao Gan Ma)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions:

1. Cook noodles according to package instructions until al dente. Drain, reserving ¼ cup pasta water.
2. Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
3. Stir in 2 tbsp chili crisp, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp rice vinegar. Cook for 30 seconds until bubbly.
4. Toss drained noodles into the skillet, adding reserved pasta water 1 tbsp at a time to loosen the sauce. Stir-fry for 2 minutes until glossy.
5. Garnish with green onions and sesame seeds. Serve immediately.

The contrast of sticky-sweet noodles with crunchy chili crisp flakes makes every bite addictive. Tip: For extra texture, top with fried shallots or crushed peanuts.

Spicy Chili Crisp Fried Rice

This fiery, umami-packed fried rice gets its addictive crunch and heat from chili crisp, turning leftovers into a crave-worthy meal in minutes.

Ingredients:

• 3 cups cold cooked jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 3 tbsp chili crisp (like Lao Gan Ma), plus extra for serving
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Crumble cold rice into the pan, pressing lightly with a spatula to separate clumps. Cook undisturbed for 2 minutes to crisp the bottom.
3. Stir in chili crisp, soy sauce, and sesame oil, tossing until rice is evenly coated. Return scrambled eggs to the pan and break into small pieces.
4. Cook for another 2 minutes, stirring occasionally, until rice is heated through and slightly crispy. Fold in scallions.

The magic here? Chili crisp’s fried garlic and chile flakes create pockets of heat and crunch in every bite—no bland bites allowed. Serve with extra chili crisp drizzled on top.

Tip: For extra texture, toss in a handful of crushed peanuts or fried shallots with the scallions.

Chili Crisp Glazed Chicken Wings

These sticky, spicy-sweet wings pack a punch with chili crisp’s addictive crunch—perfect for game day or whenever you crave bold flavor.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp baking powder (for extra crispiness!)
• 1 tsp kosher salt
• 1/4 cup honey
• 3 tbsp chili crisp (like Lao Gan Ma)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated garlic
• 1/2 tsp crushed red pepper flakes (optional, for extra heat)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Prep wings: Pat wings dry with paper towels. Toss with 1 tbsp baking powder and 1 tsp salt until evenly coated. Arrange on a wire rack set over a baking sheet.
2. Bake: Bake at 425°F for 45 minutes, flipping halfway, until deeply golden and crispy.
3. Make glaze: While wings bake, whisk 1/4 cup honey, 3 tbsp chili crisp, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated garlic, and 1/2 tsp red pepper flakes (if using) in a small saucepan. Simmer over medium-low heat for 3 minutes until slightly thickened.
4. Toss & serve: Transfer baked wings to a bowl, pour glaze over, and toss to coat. Garnish with sliced scallions.

The magic here? Baking powder ensures shatteringly crisp skin that holds onto the glossy, umami-rich glaze without getting soggy.

Tip: For extra caramelization, broil the glazed wings for 1–2 minutes after tossing—just watch closely!

Crispy Chili Crisp Tofu Stir-Fry

This fiery, crunchy tofu stir-fry packs a punch with chili crisp’s addictive heat and a satisfying contrast of textures—ready in under 30 minutes!

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 3 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable)
• 1 red bell pepper, thinly sliced
• 3 tbsp chili crisp (like Lao Gan Ma)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 green onions, sliced
• Cooked rice, for serving

Instructions:

1. Crisp the tofu: Toss tofu cubes with cornstarch until evenly coated. Heat oil in a large nonstick skillet over medium-high. Add tofu in a single layer and cook, undisturbed, for 4–5 minutes per side until golden and crisp. Transfer to a plate.
2. Sauté the veggies: In the same skillet, add bell pepper and cook for 2 minutes until slightly softened.
3. Bring it together: Reduce heat to medium. Stir in chili crisp, soy sauce, rice vinegar, and sugar. Add tofu back to the skillet, tossing until everything is glossy and coated, about 1 minute.
4. Finish: Remove from heat and sprinkle with green onions. Serve immediately over rice.

The magic here? Chili crisp’s crunchy garlic and chile flakes cling to every nook of the tofu, turning simple ingredients into something seriously craveable.

Tip: For extra crunch, garnish with a handful of crushed peanuts or sesame seeds.

Chili Crisp Shrimp Tacos

These fiery-sweet shrimp tacos pack a punch with chili crisp’s addictive crunch—ready in just 20 minutes for a weeknight win.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp chili crisp (like Lao Gan Ma)
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• Lime wedges, for serving

Instructions

1. In a bowl, toss shrimp with 2 tbsp chili crisp, 1 tbsp honey, 1 tbsp lime juice, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high. Cook shrimp in a single layer for 2 minutes per side until opaque and slightly caramelized.
3. Fill warmed tortillas with shrimp, shredded cabbage, cilantro, and cotija. Serve with lime wedges.

The magic here? Chili crisp’s oil-toasted spices cling to the shrimp, creating a glossy, crackly crust that plays off the cool cabbage and salty cheese.

Tip: For extra crunch, drizzle extra chili crisp oil over the tacos right before serving.

Spicy Chili Crisp Dumplings

These fiery, crispy-bottomed dumplings pack a punch with chili crisp’s addictive heat and crunch—perfect for when you’re craving bold flavor with minimal fuss.

Ingredients:

• 24 store-bought round dumpling wrappers
• 1 lb ground pork
• 1 cup finely shredded napa cabbage
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1/4 cup chili crisp (plus extra for serving)
• 2 tbsp vegetable oil
• 1/3 cup water
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Make the filling: In a bowl, combine ground pork, cabbage, soy sauce, sesame oil, ginger, garlic, and 1/4 cup chili crisp. Mix until just combined.
2. Fill & fold: Place 1 tbsp filling in the center of each wrapper. Moisten edges with water, fold into half-moons, and pleat to seal.
3. Pan-fry: Heat vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until golden on the bottom. Carefully pour in water, cover, and steam 6–7 minutes until wrappers are translucent and pork is cooked.
4. Crisp & serve: Uncover, cook 1–2 minutes to re-crisp the bottoms. Garnish with scallions and extra chili crisp.

The magic here? Chili crisp infuses every bite—from the juicy filling to the crackly crust—with smoky, tingly heat.

Tip: For extra crunch, mix 1 tbsp cornstarch into the water before steaming—it creates a lacy, golden skirt around the dumplings.

Chili Crisp Avocado Toast

This spicy, crunchy twist on avocado toast is the ultimate breakfast upgrade—ready in under 10 minutes and packed with bold flavor.

Ingredients:

• 2 slices sourdough bread
• 1 ripe avocado, pitted and peeled
• 1 tbsp lime juice
• 1/4 tsp kosher salt
• 2 tbsp chili crisp (like Lao Gan Ma)
• 1 tbsp chopped cilantro
• 1 tsp sesame seeds
• 1/2 tsp flaky sea salt (for finishing)

Instructions:

1. Toast the sourdough bread until golden and crisp, about 3 minutes in a toaster or under a broiler set to high.
2. In a small bowl, mash the avocado with the lime juice and 1/4 tsp kosher salt until slightly chunky or smooth, as preferred.
3. Spread the mashed avocado evenly over the toasted bread. Drizzle each slice with 1 tbsp chili crisp, letting it pool in the crevices.
4. Garnish with chopped cilantro, sesame seeds, and a pinch of flaky sea salt.

The magic here is in the contrast: creamy avocado against the fiery crunch of chili crisp, with bright lime and fresh herbs balancing each bite.

Tip: For extra texture, sprinkle with crushed peanuts or fried shallots right before serving.

Chili Crisp Ramen Bowl

This spicy, umami-packed ramen bowl gets a crunchy kick from chili crisp, turning instant noodles into a crave-worthy meal in minutes.

Ingredients:

• 2 packets instant ramen noodles (seasoning packets discarded)
• 4 cups water
• 2 tbsp chili crisp (plus extra for drizzling)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 soft-boiled egg, halved
• 2 green onions, thinly sliced
• 1/4 cup cilantro leaves

Instructions:

1. Bring water to a boil in a small pot. Add ramen noodles and cook for 3 minutes, stirring occasionally, until tender. Drain, reserving 1/2 cup cooking water.
2. Return noodles to the pot off heat. Stir in 2 tbsp chili crisp, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil. Add reserved water 1 tbsp at a time if needed to loosen sauce.
3. Divide noodles between bowls. Top with soft-boiled egg, green onions, and cilantro. Drizzle with extra chili crisp.

The magic here is the contrast: silky noodles and jammy egg against the fiery, crunchy chili crisp. It’s instant ramen, but elevated.

Tip: For extra richness, swap the water with chicken or mushroom broth.

Spicy Chili Crisp Eggplant

This crispy, spicy eggplant is a flavor bomb—tender on the inside, crunchy on the outside, and loaded with umami heat from chili crisp.

Ingredients:

• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 3 tbsp cornstarch
• 1/4 cup neutral oil (like vegetable or grapeseed)
• 3 tbsp chili crisp (like Lao Gan Ma)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions:

1. Toss eggplant with 3 tbsp cornstarch until evenly coated.
2. Heat 1/4 cup oil in a large skillet over medium-high. Add eggplant in a single layer and cook, undisturbed, for 3–4 minutes until golden. Flip and cook another 3–4 minutes until crispy. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add 3 tbsp chili crisp, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Stir for 30 seconds until bubbly.
4. Return eggplant to the skillet, tossing to coat. Cook 1 minute, then remove from heat.
5. Garnish with green onions and 1 tsp sesame seeds.

The magic here? The cornstarch creates an ultra-crisp crust that soaks up the spicy-sweet glaze without turning soggy.

Tip: For extra crunch, air-fry the cornstarch-dusted eggplant at 400°F for 12 minutes, shaking halfway.

Chili Crisp Beef Stir-Fry

This fiery-savory stir-fry packs a punch with crispy beef and that addictive chili crisp crunch—ready in under 20 minutes for a weeknight win.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable)
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp chili crisp (plus extra for drizzling)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 scallions, sliced

Instructions

1. Toss the flank steak with 3 tbsp cornstarch until evenly coated.
2. Heat 2 tbsp oil in a wok or large skillet over high heat. Add the beef in a single layer and cook undisturbed for 2 minutes until browned. Flip and cook 1 more minute, then transfer to a plate.
3. In the same pan, add the bell pepper and stir-fry for 2 minutes until slightly softened. Add 3 minced garlic cloves and 1 tbsp grated ginger; cook 30 seconds until fragrant.
4. Return the beef to the pan. Add 3 tbsp chili crisp, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Toss everything together for 1 minute until glossy and well-coated.
5. Remove from heat and top with scallions. Drizzle with extra chili crisp if desired.

The magic here? The cornstarch coating gives the beef an ultra-crispy edge that soaks up the spicy-sweet sauce beautifully.

Tip: For extra crunch, sprinkle with crushed peanuts or fried garlic right before serving.

Chili Crisp Cucumber Salad

This refreshing yet spicy cucumber salad is a crunchy, flavor-packed side that comes together in minutes—perfect for beating the heat or adding a punch to any meal.

Ingredients

• 2 medium English cucumbers, thinly sliced (about 4 cups)
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp chili crisp (like Lao Gan Ma)
• 1 tsp toasted sesame oil
• 1 tbsp chopped cilantro (optional)
• 1 tbsp toasted sesame seeds

Instructions

1. Toss the sliced cucumbers with 1 tsp kosher salt in a colander and let sit for 10 minutes to draw out excess water. Rinse and pat dry with a towel.
2. In a large bowl, whisk together 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp chili crisp, and 1 tsp sesame oil until smooth.
3. Add the cucumbers to the dressing and toss to coat. Let marinate for 5 minutes.
4. Garnish with 1 tbsp chopped cilantro (if using) and 1 tbsp toasted sesame seeds before serving.

The magic here is in the contrast—cool, crisp cucumbers meet the fiery, umami-rich chili crisp for a bite that’s impossible to stop eating.

Tip: For extra crunch, sprinkle with crushed peanuts or fried garlic right before serving.

Spicy Chili Crisp Fried Eggs

These crispy-edged fried eggs get a fiery, umami-packed upgrade thanks to a drizzle of chili crisp—breakfast just got a whole lot more exciting.

Ingredients:

• 2 large eggs
• 2 tbsp neutral oil (like vegetable or avocado)
• 1 tbsp chili crisp (like Lao Gan Ma)
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 scallion, thinly sliced
• Pinch of flaky sea salt

Instructions:

1. Heat oil in a nonstick skillet over medium-high until shimmering (about 1 minute). Crack eggs directly into the pan and let them sizzle undisturbed until edges are lacy and golden, about 2 minutes.
2. Reduce heat to low, then drizzle chili crisp (1 tbsp) around the edges of the eggs, letting it infuse into the oil. Spoon some over the yolks.
3. Add soy sauce (1 tsp) and rice vinegar (1 tsp) to the pan, swirling gently to combine. Cook just until whites are fully set but yolks are still runny, about 1 more minute.
4. Transfer eggs to a plate, sprinkle with scallions and a pinch of flaky salt. Serve immediately with toast for sopping up the spicy oil.

The magic here? The chili crisp’s crunchy bits cling to the eggs, adding heat and texture to every bite. Tip: For extra depth, stir a tiny bit of minced garlic into the chili crisp before drizzling.

Chili Crisp Popcorn Snack

Spice up your movie night with this addictive chili crisp popcorn—crunchy, savory, and just the right amount of heat.

Ingredients:

• 8 cups freshly popped popcorn (about 1/3 cup unpopped kernels)
• 3 tbsp unsalted butter, melted
• 2 tbsp chili crisp (like Lao Gan Ma)
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt
• 1 tbsp finely chopped cilantro (optional, for garnish)

Instructions:

1. In a small bowl, whisk together the melted butter, chili crisp, soy sauce, garlic powder, and salt until smooth.
2. Place the popcorn in a large mixing bowl and drizzle the chili crisp mixture over the top. Use a rubber spatula to gently toss until evenly coated.
3. Spread the popcorn in a single layer on a baking sheet and let it sit for 5 minutes to allow the flavors to meld.
4. Sprinkle with cilantro (if using) and serve immediately.

The magic here? The chili crisp’s crispy bits cling to every nook of the popcorn, delivering bursts of umami and heat in every handful.

Tip: For extra toasty flavor, pop the kernels in coconut oil instead of neutral oil.

Chili Crisp Grilled Cheese Sandwich

This spicy, crunchy twist on the classic grilled cheese will make you wonder why you ever settled for plain old cheddar. Chili crisp brings the heat and texture, while melty cheese keeps it comforting.

Ingredients:

• 2 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 1 tbsp chili crisp (like Lao Gan Ma)
• 1/4 tsp garlic powder

Instructions:

1. Spread 1 tbsp butter on one side of each bread slice. Flip slices over so buttered sides face down.
2. On one unbuttered side, layer cheddar, Monterey Jack, chili crisp, and garlic powder. Top with the second bread slice (buttered side out).
3. Heat a skillet over medium-low. Cook sandwich for 3–4 minutes per side, pressing lightly with a spatula, until golden and cheese melts (cover briefly to speed up melting if needed).

The magic here? Chili crisp’s crunch holds up against the gooey cheese, creating layers of texture in every bite. No dipping sauce required!

Tip: For extra crispiness, use mayo instead of butter on the bread—it browns beautifully.

Spicy Chili Crisp Mac and Cheese

This twist on classic mac and cheese packs a punch with fiery chili crisp, balancing creamy comfort with bold heat.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chili crisp (plus extra for drizzling)

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk until smooth.
3. Stir in garlic powder, onion powder, smoked paprika, and kosher salt. Simmer for 3–4 minutes, stirring constantly, until thickened.
4. Remove from heat and stir in cheddar and Monterey Jack cheeses until melted. Fold in cooked macaroni and 2 tbsp chili crisp until evenly coated.
5. Serve immediately, drizzled with extra chili crisp for an added kick.

The magic here? Chili crisp’s crunchy garlic and chili flakes create pockets of heat that cut through the ultra-creamy cheese sauce.

Tip: For extra texture, top with panko breadcrumbs toasted in chili crisp oil.

Chili Crisp Roasted Vegetables

These chili crisp roasted veggies are the perfect balance of crispy, spicy, and savory—ideal for turning a simple side into the star of the meal.

Ingredients:

• 1 lb mixed vegetables (such as broccoli, cauliflower, and carrots), cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp chili crisp (like Lao Gan Ma)
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the mixed vegetables with 2 tbsp olive oil, 1 tbsp chili crisp, 1 tsp honey, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway, until edges are crispy and caramelized.

The chili crisp adds a smoky heat that clings to every bite, while the honey balances it with just a touch of sweetness. Tip: For extra crunch, broil for 1–2 minutes at the end—just keep an eye on them!

Chili Crisp Sushi Rolls

These sushi rolls pack a punch with spicy chili crisp and creamy avocado—perfect for when you’re craving something bold and fresh.

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 avocado, thinly sliced
• 1/4 cup chili crisp (like Lao Gan Ma)
• 1/2 cucumber, julienned
• 1 tbsp toasted sesame seeds

Instructions:

1. In a small pot, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
2. In a small bowl, whisk rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice and let cool slightly.
3. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top. Drizzle 1 tbsp chili crisp in a line down the center.
4. Arrange avocado and cucumber over the chili crisp. Sprinkle with sesame seeds.
5. Roll tightly using the bamboo mat, pressing gently to seal the edge. Repeat with remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve immediately.

The chili crisp adds a fiery crunch that contrasts beautifully with the cool, creamy avocado—no soy sauce needed!

Tip: For extra heat, mix a little extra chili crisp with mayo for a spicy dipping sauce.

Spicy Chili Crisp Soup

This bold, warming soup gets its fiery kick from chili crisp, balanced with savory broth and silky noodles for the ultimate comfort bowl.

Ingredients:

• 2 tbsp neutral oil (like avocado or vegetable)
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 3 tbsp chili crisp (plus extra for drizzling)
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• 6 oz dried ramen or udon noodles
• 2 soft-boiled eggs (halved)
• 1/4 cup sliced scallions

Instructions:

1. Heat 2 tbsp oil in a pot over medium. Add 4 garlic cloves and 1 tbsp ginger; sauté 1 minute until fragrant. Stir in 3 tbsp chili crisp and cook 30 seconds to bloom the spices.
2. Pour in 4 cups broth, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sugar. Bring to a simmer, then add noodles and cook until tender (time per package directions).
3. Ladle into bowls and top with halved eggs, scallions, and an extra drizzle of chili crisp. Serve immediately.

The magic here? The chili crisp infuses every sip with layers of crunch, heat, and umami—no bland bites allowed.

Tip: Soft-boil eggs for 6.5 minutes for jammy yolks that enrich the broth when stirred in.

Conclusion

From fiery noodles to bold stir-fries, these 18 chili crisp recipes bring the heat and flavor to your table! Whether you’re a spice lover or just dipping your toes in, there’s something here for everyone. Try a dish (or three!), then let us know your favorite in the comments. Loved this roundup? Share the spicy love on Pinterest—happy cooking!