This spicy, savory Chili Crunch Garlic Bread is a recipe you’ll make over and over! Made with garlic, chili crunch, parsley, and sesame seeds, it’s perfect fusion between Italian and Asian cuisine!
The Backstory
When I heard about the recent chili crunch controversy on social media, I sat down and researched the points of view from various AAPI (Asian American, Pacific Islander) brands and creators. The synopsis is this – David Chang, the creator of the Momofuku chili crunch, started sending cease and desist letters to other AAPI brands who have products using the term “chili crunch”. While it can’t be denied that Momofuku has been a wildly popular brand synonymous with Asian-American cuisine, chili crunch is something endogenous and ingrained in this same community. By attempting to legally bully other brands from using the “chili crunch” term, many felt that he was targeting an already marginalized community.
After an almost universal backlash, David Chang dropped his legal course of action and made an apology to the AAPI community. While I think this controversy will be rightfully difficult for Chang to shake, I always appreciate seeing a public figure take accountability and apologize. Many AAPI creators took to social media with their reactions to his apology. I saw a great nuanced take from creator James Chang (no relation to David Chang) about this issue. While he ultimately disapproved of the chili crunch legal battle, he said he could understand Chang’s initial logic behind his decision.
And it was this – in 2023, David Chang trademarked the term “chile crunch” (spelled with an “e”) in an effort to prevent megabrands from co-opting the product. James Chang explained on Instagram, “For better or worse Momofuku as a company holds that power. Yes, they have stated that they will not enforce it and yes, while that’s a policy that’s great for the wider market it does open the floodgates to the likelihood of them losing the patent to an even larger company (IE: Kraft foods, trader joes, etc etc).” But by targeting smaller AAPI businesses, Momofuku and David Chang ultimately harmed their own community.
About The Recipe
But how does this controversy relate to this recipe? Well, when I saw it on social media, it reminded me I had a jar of the Momofuku chili crunch sitting around in my pantry. And you best believe here at Well and Full, we are not willing to waste food! So I decided to put it to good use to develop this Chili Crunch Garlic Bread recipe.
I’ve talked before about how I am Italian-American through my maternal grandfather, whose parents came from Faeto, Italy. Italian food was a huge part of the maternal side of my family. So, suffice to say that garlic bread has always been on heavy rotation in my house! And what goes well with garlic? More garlic!! (And other alliums, like onion.) Hence the idea of a chili crunch + garlic bread mashup.
And let me tell you – it is SO FREAKIN’ GOOD. It is WILD how well these flavors work together. It’s honestly a match made in fusion heaven.
With all this being said, I’d love to support other AAPI brands right now instead of Momofuku. If you have any chili crunch faves from other (preferably small) businesses, let me know in the comments! I’m planning to blind-buy a few varieties, but I always love hearing what other people like. Cheers!
FAQs
What is chili crunch made of?
It varies from brand to brand, but generally it contains a variety of chiles, alliums like onion and/or garlic, and other spices.
Is chili crisp just chili oil?
No, it is not! Chili crisp is made with crispy fried chilis and onions and/or garlic to add the perfect crunch to any dish.
Why is chili crunch so addictive?
Alliums like onion and garlic are the base of almost every cuisine in the world – they’re often the foundation of flavor. When that’s combined with spicy chiles, aromatic spices, and soaked in a drizzle-able oil, it can be used in so many different applications.
How can I use chili crunch?
Other than this garlic bread, try it:
- Mixed into omelettes or frittatas
- Drizzled over avocado toast
- Mixed in with stir-fried rice or noodles
- Stirred into ramen or pho
- Or as a topping for hummus and other dips!
Chili Crunch Garlic Bread
Ingredients
Chili Crunch Garlic Butter
- 4 Tbsp Butter 1/2 stick, at room temperature
- 4-6 Cloves Garlic minced
- 2 Tbsp Chili Crunch
- 2 Tsp Garlic Powder
The Rest of the Garlic Bread
- 1 Baguette
- 3-4 Cups Italian Cheese Blend
- 1/4 Cup Fresh Parsley chopped
- 1/4 Cup Fresh Basil chopped
Instructions
- Preheat your oven to 425 degrees F.
Chili Crunch Garlic Butter
- Start by mincing your garlic.
- In a small bowl, add the room-temperature butter. If your butter isn't completely soft, it can be microwaved briefly. You want the butter to be mostly solid, but it's okay if a little portion of it melts.
- Add the minced garlic, chili crunch, and garlic powder to the butter. Stir until everything is evenly incorporated.
The Rest of the Garlic Bread
- Cut your baguette into quarters, then split each quarter lengthwise so that the interior is exposed. You should have 8 total pieces.
- Place slices of bread onto a sheet pan lined with parchment paper.
- Evenly divide the chili crunch garlic butter onto each slice, spreading out with a spoon.
- Then, top with a blend of Italian cheeses, such as parmesan, mozzarella, asiago, fontina, etc. I provided measurements, but you can add as much or as little cheese as you like here!
- If desired, drizzle a little more chili crunch onto the cheese.
- Bake garlic bread in the oven for about 10-12 minutes, or until the cheese is melted and has started to brown. CHECK THE BREAD frequently past the 10 minute mark to prevent burning.
- Once the garlic bread is done, remove from oven and let cool slightly. Then, top with the chopped parsley and basil.
- Serve warm. Enjoy!
Notes
- While I recommend following the chili crunch garlic butter recipe exactly, the rest of the ingredients can be freestyled to your liking. You can add as much or as little cheese as you like, or you can try another blend such as monterey jack and cheddar. I do recommend keeping parmesan in the mix, though - it really goes well with the chili crunch!
- You can use a classic French baguette for this recipe, or another type like a ciabatta baguette.
- This recipe is intended to be made with a fully cooked baguette. At stores, you can often buy underdone baguettes that should be popped in the oven to finish baking. Don't use these!!
P.S.
For more vegan and vegetarian recipes and meal inspiration, be sure to follow along on Instagram and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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