I read this article in Huff Post yesterday and it made me realize I’ve been missing out on a food-related experience. I don’t like it when that happens.
Do you chili crisp? I’ve seen it in the store (sort of) but don’t know what to do with it. Do you just use the oil? Or do you scoop out the suspended stuff, too? In the article some people say they just eat it by the spoonful. 
Edumacate me, please.
I like the Trader Joe’s version best. Their name for it is “Chili Onion Crunch”. It’s so good I have to stop myself from just eating it straight out of the jar.
The regular Chinese chili crisp (Lao Gan Ma is the one most often see) has a little more black soybean than I like, but everyone else loves it.
Add it to any Asian dish just before serving. I don’t use the oil, just the solids.
I’m just finishing up my jar of Momofoku chili crisp. I’ve been eating the standard “angry grandma” one for almost twenty years now, but these new varieties are quite good. Fly By Jing’s is also fantastic. (I see the link rates that #1 and my Momofoku as #3. I actually prefer the latter for its cleaner flavor, but the former is good.)
I typically use it as I would use chili oil: on my dumplings, noodles, stir fries, etc. I have been known to eat it just smeared over bread like peanut butter, as well. I use both the oily part and the crispy chili part.
If you want to do a bit of a dive and learn about it, this is an excellent video:
I’ve never heard the term “chili crisp” before, but I think we have a jar of Lao Gan Ma hanging around somewhere. I like it with some things (e.g. Sichuan cold dishes).
I use jars of it every summer, much of it like this:
I will spread a load of it all over mulawah.
I am addicted. I go though a few bottles a month. Lao Gan Ma is the brand I prefer. In soups, on grilled cheese, on beef bourguignon, spaghetti, you name it.
Ummm…spreading yummy stuff on bread… that does sound good.
Okay, I’m gonna have to get me some chili crisp and start experimenting,
This is us. We typically use the “angry grandma” (it’s what is easy to find here) but have also had the Momofoku version which is also quite good (my wife is a fan of the Dave Chang podcasts so his advertising worked). And we use it very much like you, except for trying it on bread. Haven’t tried that. Yet. 
me neither, it is “chilli oil” in our house, We like the one with the chap on the front and we call it “ambivalent chef brand”.
It goes in and on pretty much any oriental dish we care to concoct.
My own favourite is dribbling the oil over tempura salmon.
Haven’t smeared it on bread yet, but it goes on/in anything even vaguely Asian - ramen, spring rolls, pot stickers, etc. Great stuff.
Lao Gan Ma is the best brand, IMO. I’ve had people buy me Fly by Jing, but generally it’s not as good. I tend to use quite a bit of Lao Gan Ma and even have been known to eat it straight out of the jar, lol.
I’ve put it on meatloaf in place of the ketchup/chili sauce.
That I’m going to try!
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I was really excited to try Fly by Jing and was a little disappointed. I thought the flavor was great, but there was much less of the crisp texture in the jar I had as compared to Angry Grandma (love that term, hadn’t heard it before). I thought the Momofuku version was really good, but at the rate I consume it, I’d go broke.
I use the same ‘angry grandma’ although knowing that Chang has a brand, I’ll probably get some in the future - I have a Momofuku cookbook and like his cooking style.
I add it to stir fry for a quick extra hit of flavor, mac n’ cheese for fun, or cooked cold rice noodles as a side dish. I also love to put a dollop right on top of a batch of homemade (well, except for the noodles) ramen immediately prior to serving.
Just note, the type of flatbread/pancake I was talking about is not a dry piece of white bread toast—I have not tried that either—it has more of a puff pastry layered texture and is made with butter and is pan-fried. I do not recall the Chinese name but it (or the equivalent) should be found in Middle Eastern and “Asian” supermarkets, if not beyond.
This thread just made my day.
My local Chinese restaurant once gave me a little dish of this stuff when I asked for an extra spicy dish; they just called it “grandma sauce”, and I have always wanted some for home… Now I know what it is!
The Fly By Jing Zhong Sauce is pretty darned good if you have a chance to try it. It’s somewhat sweet (brown sugar), but quite flavorfully spiced.
I think Angry Grandma is particularly addictive because it goes for the straight-up MSG and doesn’t try to make up for it by using dried mushrooms or something like many other brands do. Plus great crispy texture—as you noted, Fly By Jing didn’t do as good a job with that (Momofoku did.) Fly by Jing’s was more like a standard chile oil to me. Also, Angry Grandma may have addition ingredients in it. I know I’ve seen peanuts and soybeans in various of their products (they have about a half dozen or so products with the Angry Grandma on it in very similar looking jars, so you have to check. Although if there’s only one, it’s likely chili crisp. They are all pretty good.)
ETA: I just checked and my Angry Grandmother jar of “Spicy Chili Crisp” does have fermented soybeans in it. The Momofoku doesn’t. The Momofoku has dried mushrooms and sesame seeds the other one doesn’t.