Chili Crisp Fried Eggs

published Jul 27, 2023
Chili Crisp Fried Eggs Recipe

Our favorite way to level up a fried egg? Cooking it in the spicy, aromatic flavors of chili crisp.


Cook10 minutes

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two sunny side up eggs with chili crisp on a white plate with red concentric circles, garnished with sesame seeds and scallions
Credit: Photo: Lucy Schaeffer; Food Styling: James Park

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I never expected that chili crisp would become a part of my personality. A few years ago, I fell in love with this captivating condiment so hard that I even wrote an upcoming cookbook about chili crisp, which is basically a love letter to this spicy condiment. 

After I made chili crisp fried eggs for the first time, my life changed for good. The simple idea of frying eggs in a spicy, oil-based condiment makes such a big difference, and I haven’t stopped making chili crisp fried eggs since. 

Savory, crispy, and slightly spicy, these fried eggs are mesmerizing to watch as they cook in the bright-red chili crisp oil. Adding toasted sesame oil brings a subtle, delicious nutty flavor that makes the fried eggs taste incredible. 

Chili crisp fried eggs are perfect as they are, but I highly recommend serving them over crispy toast or a bowl of hot rice. If you plan to eat them with rice, I recommend adding some soy sauce, more toasted sesame oil, freshly chopped scallions, and a generous serving of crispy seaweed for a simple yet highly satisfying meal. 

Credit: Photo: Lucy Schaeffer; Food Styling: James Park

What Is Chili Crisp?

Chili crisp is a spicy, oily textured condiment that makes everything taste better. It’s typically made with dried chili peppers, oil, spices, and seasonings like sesame seeds or garlic. 

It’s commonly used in Chinese cuisine as a topping for noodles and dumplings. One of the most recognizable chili crisp brands is Lao Gan Ma, which is one of the first brands that popularized the idea of chili crisp in China.

How Is Chili Crisp Different from Chili Oil? 

Chili crisp and chili oil can sometimes be used interchangeably, but they are two different things. First, chili oil only refers to the infused oil from peppers and other aromatics. You might see a few specks of dried red pepper, but chili oil should only include the flavorful oil. Chili crisp, on the other hand, combines chili oil and other flavorful crispy, aromatic ingredients, such as fried shallots, garlic, sesame seeds, and more. 

Chili crisp has two parts: oil and crisp. When comparing different brands of chili crisp, you want to look for the ratio of oil to crisp. Some brands have more oil than crisp, while others have more crisp. What makes each chili crisp special is the infinite varieties of crisp! 

Tips for Making Chili Crisp Fried Eggs 

  • Keep your heat on medium-low. This will avoid burning any chili flakes and crisps.
  • Add toasted sesame oil to the pan. A dash equals extra flavor.
  • Use a nonstick pan. This ensures that the eggs don’t stick. 
Credit: Photo: Lucy Schaeffer; Food Styling: James Park

Chili Crisp Fried Eggs Recipe

Our favorite way to level up a fried egg? Cooking it in the spicy, aromatic flavors of chili crisp.

Cook time 10 minutes

Serves 1

Nutritional Info


  • 1 tablespoon

    chili crisp

  • 1 teaspoon

    toasted sesame oil

  • 1

    medium scallion

  • 1 pinch

    kosher salt

  • 2

    large eggs

  • Toast or a warm bowl of rice, for serving (optional)

  • Furikake, for garnish


  1. Heat 1 tablespoon chili crisp and 1 teaspoon toasted sesame oil in a small nonstick frying pan over medium-low heat until shimmering. Meanwhile, thinly slice 1 medium scallion.

  2. Swirl the pan or use the back of a spoon to spread the mixture throughout the pan. Gently crack 2 large eggs into the pan and season with a pinch of kosher salt. Cook undisturbed until the whites are set, the yolks are still runny, and the edges of the eggs are crisp, 3 to 5 minutes. Reduce the heat as needed to avoid burning.

  3. Slide the eggs onto a plate, toast, or a warm bowl of rice. Pour any oil left in the pan over the eggs. Garnish with furikake and the scallions.