More Bite in Your Chili Oil

A traditional twist on Chinese chili oil has bite-worthy bits of garlic and onion in the spiced and spiked oil. When iconic chef/restaurateur David Chang’s company, Momofuku, branded their own Chili Crunch last spring, they sent out scores of cease-and-desist orders to small businesses that were selling their own version ... though not including Newport’s Yagi Noodles owned by Basil Yu and Kodi Keith, who have always used the word “crisp” not “crunch.”

“Initially the AAPI [Asian American and Pacific Islander] community was shocked that someone who had supported Asian businesses would target other chili crunch producers,” Yu says. “But Momofuku did that to enforce their trademark and protect it from large chain markets.” Despite the outcry, it did bring attention to everyone’s products (and Chang eventually apologized).

Yu believes that his process in making Yagi’s Chili Crisp gives it extra umami—that indescribable fifth-taste flavor kick. He coats chopped onions and garlic with a specific starch to make them extra crispy when they are fried in oil already infused with aromatic spices. He then adds a blend of ground peppers and a dash of sesame oil and, in his words, “that takes it up a notch.”

Because it is Yu’s favorite sauce and because of frequent requests for take-home cups, Yu and Keith began to produce Chili Crisp to sell to customers and a broader audience. Try it at home on ramen or scrambled eggs or grilled cheese sandwiches!

Look for Chili Crisp at specialty markets around Rhode Island and at Yagi Noodles. 20 Long Wharf Mall, Newport. 401.324.5098; YagiNoodles.com; @yaginoodles. Lunch and dinner; closed M.