Chili Edamame Recipe

Thaw & dry

If using frozen edamame, transfer to a bowl and let sit at room temperature for 10 minutes or microwave on defrost for 60–90 seconds until not rock-solid. Drain any excess water and pat thoroughly dry with paper towels. Dry edamame chars better.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes.

Char edamame

Add 1 tablespoon oil to the hot pan and swirl to coat. Add the edamame in a single layer (work in two batches if necessary to avoid overcrowding). Let cook undisturbed for 1–2 minutes until the bottom develops brown char marks, then stir or shake the pan and continue to cook, stirring occasionally, for an additional 3–4 minutes until edges are blistered and edamame is heated through.

Season

Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper while still in the pan. Toss to combine and remove from heat. Taste and adjust salt if needed.

While the edamame chars, whisk together 3 tablespoons chili garlic crisp, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey (or maple syrup), 1 teaspoon sesame oil, and 1 teaspoon fresh lime juice in a small bowl until combined and slightly emulsified. Taste and adjust: more chili crisp for heat, more honey for sweetness, or more soy for salt.

If you prefer the sauce warm and slightly melded, after removing the edamame from the pan, return the pan to medium-low heat, add the sauce and warm for 30 seconds while stirring, then toss the charred edamame back into the skillet to coat for 15–20 seconds.

Transfer the charred, sauced edamame to a serving bowl. Sprinkle with 1 teaspoon toasted sesame seeds, 2 tablespoons sliced scallions, and 2 tablespoons crushed toasted peanuts or cashews if using. Add an extra drizzle (about 1 teaspoon) of chili garlic crisp on top for presentation and more heat if desired.

Serve immediately as a snack or appetizer. If using edamame in pods, instruct diners to squeeze beans from pods; if using shelled edamame, eat with chopsticks or a fork.