Skillet-Roasted Chili Crisp Chicken and Vegetables

Skillet-Roasted Chili Crisp Chicken and Vegetables

Skillet-Roasted Chili Crisp Chicken and Vegetables excerpted from Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park. Photography by Heami Lee.

Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings

Chili Crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It’s both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal.

James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp:   Start the day with Savoury Morning Oats with Jammy Eggs and Pork Floss. Whip up Fiery Spaghetti and Meatballs for lunch. Tuck into a bowl of Chili Crisp Bulgogi Deopbap and a side of Spicy, Lemony Charred Broccolini for dinner. For dessert, Spiced Sweet Potato Basque Cheesecake. (Bonus: You can air fry it!)

Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.

A BELOVED INGREDIENT: Chili crisp, a delicious combination of chili flakes, oil, and crunchy things like garlic or toasted dried onions, is loved by millions the world over for topping fried eggs in the morning, swirling into creamy pasta, or drizzling on top of ice cream (yes, ice cream). There’s never been a better time to discover the magical world that chili crisp has to offer.

FROM A CHILI CRISP EXPERT: James Park is a serious fan of chili crisp. Through his time at major food publications like Eater and Food52 and exploring his identity through Korean cooking, Park has gained a devoted following thanks to his inventive recipes and infectious love for all things food.

NO-RECIPE RECIPES: In addition to the 50 recipes for snacks, weeknight meals, sides, and desserts, there are dozens of pairing suggestions and flavor guides to take your love of chili crisp to the next level. Perfect for:  Chili crisp fans and those who are chili crisp–curious  Fans of spicy foods and recipes  Anyone looking for creative recipes for weeknight meals  Pairing with a jar of spicy chili crisp to create memorable cooking gifts or gifts for foodies  Adding to cookbook collections alongside Eric Kim’s Korean American, Maangchi’s Big Book Of Korean Cooking, and Momofuku: A Cookbook.

Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park is available at, and   

Skillet-Roasted Chili Crisp Chicken and Vegetables


If there’s one dish that I can eat every day without getting sick of it, it would be roast chicken. And ever since I learned how to spatchcock chicken— which cuts the cooking time in half and creates an impressive visual of a flattened chicken—I never looked back. There are countless roast chicken recipes out there, but what makes this recipe particularly exciting is the use of a spicy olive oil mixture that checks all the boxes. It has a perfect blend of salt, fat, acid, and heat. The olive oil provides a wonderfully fruity, fatty foundation. A bright lemon, which uses zest and juice, brings the acid, while chili crisp and smoked paprika add a much-needed spicy kick. Then there comes kosher salt to bring everything together. After getting a spicy massage with this nearly perfect spicy oil, the chicken is nestled on a bed of vegetables, which absorbs all the delicious flavors from the chicken. The copious amount of fat, from olive oil and chili crisp, makes the chicken skin extra crispy and creates an addictive sauce. Any hearty root vegetables, like radishes and sweet potatoes, will be fantastic. A bite of spicy, tangy, crispy, insanely juicy roast chicken tastes like chili crisp heaven, and I would be more than happy (in fact, excited!) to eat this chicken every day.


1⁄3 cup [80 ml] extra-virgin olive oil

2 lemons

¼ cup [60 g] chili crisp

2½ Tbsp kosher salt

1 tsp smoked paprika

One 3 lb [1.4 kg] whole young chicken

1½ lb [680 g] peewee potatoes, halved

2 or 3 onions, roughly chopped

1 or 2 carrots, roughly chopped

5¼ oz [150 g] cabbage, roughly chopped

3 green onions

  1. Preheat the oven to 450°F [230°C]. Position a rack in the middle of the oven. 
  2. In a small bowl, combine the olive oil, zest of 1 lemon (about 1 tsp), freshly squeezed juice of 1 lemon (about 1/4 cup [60 ml]), chili crisp, 1 Tbsp of the salt, and paprika. Mix everything well and set aside. 
  3. Pat the chicken dry with a paper towel. Turn it breast-side down, then take out the backbone by cutting through both sides of the spine with a pair of kitchen scissors. (You can save the backbone for making chicken stock later.) Flip the chicken over. Firmly push down on the center part of the chicken breast until you hear the joint bone crack and the chicken lies flat. Season both sides of the chicken generously with about 1 Tbsp of the salt, making sure all surfaces are covered. Let sit for at least 15 minutes. This step will draw the moisture from the chicken, ensuring crispy chicken skin. 
  4. Meanwhile, add the potatoes, onions, carrots, and cabbage to a 12 in [30 cm] cast-iron sauté pan or skillet. Halve the remaining lemon and slice it about 1/4 in [6 mm] thick. Scatter the sliced lemons in the pan with the vegetables. Season the lemon and vegetable mixture with 2 Tbsp of the reserved spicy olive oil mixture and the remaining 1/2 Tbsp of salt. Toss everything thoroughly, preferably with your clean hands, making sure everything is fully coated with the spicy olive oil. 
  5. After 15 minutes, there should be some moisture on the salted spatchcocked chicken. Pat both sides dry with a paper towel and arrange it, skin-side down, on top of the vegetables and lemon in the pan. 
  6. Pour half of the remaining oil inside the chicken, where the bones are, first. Flip the chicken over and pour the remaining oil on the skin side. Use your clean hands to make sure the spicy oil mixture coats the entire surface of the chicken. 
  7. Bake the chicken in the oven for 40 to 45 minutes, or until the internal temperature reaches 165°F [74°C]. Remove the pan from the oven, cover with aluminum foil, and let it rest for 10 minutes. 
  8. While the chicken rests, prepare the green onion garnish. Cut each green onion crosswise into thirds, and slice each piece lengthwise into long, thin strips. Place the sliced green onions in a bowl of cold water to keep them crisp. 
  9. When ready to serve, cut the chicken into quarters or eighths, scatter the sliced green onions around the pan, and place the chicken pieces on top. Serve immediately, directly from the pan. The leftovers can be stored in an airtight container in the fridge for up to 3 days. 

NOTE: If you use a sheet pan or a baking pan to make this recipe, instead of a cast-iron pan, be sure to have all the vegetables tucked under the chicken, not on the side, to prevent them from burning.

Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings By James Park © 2023. Published by Chronicle Books. Photographs by Heami Lee. 

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