No Antibiotics Ever Chicken
CHILI CRISP
The one with the Sichuan kick you remember.
Craving some asian heat? You could drive out to your favorite overpriced fusion truck—or you could grab Easy Street. Our Asian-style dry rub chili crisp seasoning is packed with umami goodness and crispy chili flakes—the kind of bold flavor that makes your kitchen smell like a bustling night out and your taste buds scream for more. No marinating, no chopping, just straight-to-the-wok magic.
HOW TO WIN WITH CHILI CRISP:
- Tossed in a rice bowl with fresh scallions and veggies.
- Twisted into noodles for chopstick practice.
- Piled into a wrap w/ your choice of asian toppings.
No Messy Marinades. No Guesswork.
Just authentic Asian-style flavor without leaving your kitchen.
Easy “Chili Crisp”
Chicken Recipes
instant asian food truck vibes, without the line.
Chili Crisp Ramen Bowl
with Scallions
What You Need:
- 1 pack Easy Street Chili Crisp Chicken
- 1 pack cooked ramen noodles
- Fresh sliced chili pepper
- Fresh sliced scallion
- Extra chili crisp oil (optional)
How to Make It:
- Sear the chicken in a hot pan for 5–7 minutes until golden and sizzling. (165°F internal temp).
- Boil the ramen (or rice) noodles, drain and spoon into a bowl.
- Stir in chicken, scallions and peppers, then slurp, crunch and repeat.
🔥 Pro Move: Add a soft-boiled egg or extra chili crisp for more heat and umami flavor.
CRUNCHY ASIAN CHICKEN
and Rice
What You Need:
- 1 pack Easy Street Chili Crisp Chicken
- 1 cup steamed rice
- 1 cup cucumber salad
- ¼ cup chopped scallions
- ¼ cup sesame oil (optional)
How to Make It:
- Sear the chicken in a hot pan for 5–7 minutes until golden and caramelized (165°F internal temp).
- Scoop warm rice into a bowl.
- Top with chicken and the chili cucumber salad.
- Finish with scallions.
- Dig in.
🔥 Pro Move: Add sesame oil or a squeeze of lime for extra punch.
CHILI CRISP LETTUCE
Wraps
What You Need:
- 1 pack Easy Street Chili Crisp Chicken
1 head Butter, Bibb, or Romaine lettuce (leaves separated)
1/2 cup shredded carrots
1/4 cup pickled red onions
Fresh cilantro
- Chili crisp oil (optional)
How to Make It:
- Sear the chicken for 4–5 minutes in a hot pan (165°F internal temp).
Stir in the carrots and red onions and toss everything together for another 2 minutes so the chicken gets slightly caramelized.
Remove the skillet from heat. Spoon a generous amount of the chicken mixture into each lettuce leaf.
Garnish with cilantro and chili crisp oil and crunch away.
🔥 Pro Move: If your lettuce feels a bit limp, soak the leaves in a bowl of ice water
ONE POT BIRYANI
Chili Crisp Fusion
What You Need:
- 1 pack Easy Street Street Taco Chicken
2 cups chicken broth
- 1.5 cups Basmati rice (rinsed thoroughly)
1 cup frozen peas and carrots
- 1 tsp turmeric powder (optional)
How to Make It:
- Sear the chicken in a dutch oven for 5–7 minutes until golden and sizzling (165°F internal temp).
- Add the remaining ingredients, cover and simmer on low until rice is cooked.
- Add turmeric (optional), stir and let it rest for 5 minutes, then serve.
🔥 Pro Move: Counteract the chili crisp heat with a side of plain yogurt or a simple cucumber raita.
Craving More?
Fresh Flavors Always Dropping.
More bold flavors. More EASY wins. We drop new flavors allthe time—because midweek dinners deserve hype too.
