How To Use the Most Versatile Condiment—Chili Crisp, Plus 17 of the Best Brands To Buy
Level up the heat in your meals with the 17 best chili crisp brands.
Ask someone what their favorite condiment is and you’ll probably get the same old stock answers: ketchup, hot sauce, mustard (yawn). But move over mayo, because you’re about to have a new favorite: chili crisp. This versatile condiment can be drizzled on just about anything—veggies, meat, eggs, pasta, yogurt, avocado toast, even ice cream—and it’s guaranteed to be vying for the top spot on your pantry shelf.
We’ve answered your burning questions about this incredibly versatile condiment and rounded up 17 of the best chili crisp brands out there so you can impress your friends and up your condiment game in minutes.
Related: 19 Best Chili Crisp Recipes
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What is chili crisp?
Chili crisp is a condiment consisting of a base of oil (canola, olive, sunflower or other oil) with fried chilies (the “crunch” or “crisp”), garlic, shallots and other aromatics jarred up. Most are shelf stable with a few brands noting that refrigeration will prolong shelf life.
Alejandro Bonnilla, the executive chef of NYC-based Neighborhood Projects Group (which includes Tiny's, Yves and Smith & Mills), says that each country has its own version of chili crisp and some of his favorite discoveries with the condiment have been during his travels abroad. Bonnilla also notes that the heat level of every chili crisp can vary due to the variety of different chilies that are used.
Related: How to Make the Condiment of the Moment (Chili Crisp), Plus 19 Genius Ways to Use It
What is the difference between chili crisp and chili crunch?
Mr. Bing founder and CGO Brian Goldberg says that there is a slight technical difference in the words, although you may think otherwise. Some brands use them interchangeably, but Goldberg explains the key difference is in the texture.
“Crispy implies a more brittle texture that easily snaps with one bite, whereas crunch takes a longer time to break apart in multiple bites,” Goldberg explains.
How to use chili crisp
Vijaudu Veena, executive chef of The Setai Miami Beach suggests adding it to butter, shakshuka or other breakfast egg dishes or as a dipping sauce to accompany bread. Veena also likes to use chili crisp in soups and curries.
Diego Ng, chef and co-owner of Temple Street Eatery in Ft. Lauderdale, Florida shares a favorite recipe using chili crisp: Make some wonton nachos with ropa vieja, guac, gochujang cream and cheese and top it off with chili crisp.
Goldberg says that a flank steak crusted with chili crisp is always a crowd pleaser, as is Mr. Bing’s version of a Bloody Mary (which they’ve coined their “Bloody Bing”), using their chili crisp as a base.
Related: 17 Healthy Asian Recipes Way Better Than Takeout
What is the original chili crisp?
Bonnilla says the original, Lao Gan Ma, which was created back in the '80s, is one of his favorite brands.
“When I first tried Lao Gan Ma spicy chili crunch in Shanghai, I could not stop eating it,” Bonnilla says. "I devoured the combination of crisp fried chiles, garlic, onion, peanuts, fermented soybeans, sugar, MSG and soybean oil."
Lao Gan Ma is not only the original, but it has inspired chefs to create their own versions as well. Phillip Lorelle, the executive chef at Vic's in NYC, says Lao Gan Ma is his number one pick.
“I love the amount of texture in it," Lorelle says. "The crispy fermented black beans were a bit of a revelation and inspired me to use fried chickpeas in our version at Vic.”
What is the difference between chili oil and chili crisp?
Both Veena and Lo agree that chili oil is simply just an oil that has been infused with the flavor of crushed chilies, but that it’s very different than chili crisp.
“Chili crisp has a lot more ingredients and aromatics like garlic that are fried up and give the sauce a lot of texture and crunch,” Lo says.
Related: Meet Your New Favorite Breakfast Recipe: TikTok's Chili Oil Eggs
Is chili crisp the same as chili paste?
"Chili crisp is not chili paste," Lo says. Chili paste, he explains, is generally a lot more concentrated and has a thick consistency. To make chili paste, chilies can be roasted and then ground into a paste that is dense and intense. Then that chili paste can be used as a base to make a lot of derivative sauces. Chili paste is generally not used as a condiment like a chili crisp.
“It’s not something I would eat on its own,” Lo says.
Goldberg agrees and likens a chili paste to the texture of toothpaste or gochujang paste.
“It’s smooth, consistent texture, spreadable, not quite liquid, not quite solid, and no discernible solid particulates in it,” he says. “A crisp has lots of pieces in it which can separate.”
Related: 12 Best Gochujang Recipes
Where to buy chili crisp
Farmer’s markets, specialty grocery stores, small retailer websites, and larger grocery chains and stores such as Target and Whole Foods are beginning to carry a whole host of options when it comes to chili crisp brands. For those who prefer to shop from home, Amazon will deliver the condiment to your doorstep in a couple of days.
Related: Forget Ketchup: 10 Best Exotic Condiments to Try at Home
17 Best Chili Crisp Brands
Bowlcut Chili Crisp, $13.99 at Bowlcut
Named for the popular ’80s kid haircut, Bowlcut is the brainchild of Crystal Ung, Adrian Ng and Will Kang, who were inspired by their families to create a line of spicy sauces shortly after the pandemic began. Bowlcut’s goal is to bring people together with the same delicious food they grew up eating–without artificial ingredients. Made in small batches with a base of sunflower oil, they currently have two chili crisp sauces: Chili Crisp & Spicy Chili Crisp (which has an added kick due to the addition of birdseye chili), which are both vegan and gluten-free. They are bright, savory sauces with crispy bits of onion and garlic, that are perfect for drizzling on pretty much anything. Bowlcut Chili Crisp, $13.99 at Bowlcut
Kelp Chili Crisp, $10.95 at Barnacle Foods
Kelp Chili Crisp differs from the more traditional ones with the addition of fermented black beans, crunchy, salty Alaska-grown kelp, chiles de arbol, fried onion and sweet garlic. The sauce is a collaboration with Barnacle Foods and popular YouTube fisher chef Taku of Outdoor Chef Life. Kelp Chili Crisp, $10.95 at Barnacle Foods
Mr. Bing Chili Crisp, $12.88 at Amazon
Mr. Bing Chili Crisp was developed in Hong Kong in 2013, as a signature ingredient in their jianbing, a mung-bean batter crepe filled with fried dough, egg and scallions. This chili crisp is made with four different peppers and has a perplexing flavor that you can’t quite put your finger on from the mushroom powder added into each jar. The company also loves to give back by donating a portion of its sales to charities that foster Chinese arts and community. Mr. Bing Chili Crisp, $11.99 at Amazon
Fly By Jing Sichuan Chili Crisp, $15 at Amazon
The only thing that will get your attention more than Fly By Jing’s Sichuan Chili Crisp is their website, which excites the senses that aren’t impacted by tasting their punchy, crunchy sauce. Made with “hallucinogenic levels” of spice, their chili crisp is made with ginger, shallots and Sichuan pepper for a kick that the company suggests, is perfect for vanilla ice cream. Fly By Jing Sichuan Chili Crisp, $15 at Amazon
Lao Gan Ma, $14.92 at Amazon
The original chili crisp with founder (and one of the richest, self-made billionaires in China) Tao Huabi on the label has been around for over 30 years and is available in 30 countries including China, Australia and the U.S. This one is popular with many home cooks and chefs such as Natasha Feldman (Nosh with Tash), who says that there is always a jar of Lao Gan Ma in her fridge because it’s so easy to find in Los Angeles. Lao Gan Ma, $14.92 at Amazon
Hot Crispy Oil, $14.99 at Amazon
This sleek jar of spicy chili crisp is one you won’t want to hide away in a cabinet. Made in small batches in Albany, New York with cumin, ginger, paprika and shallots in an Extra Virgin Olive Oil & High Oleic Soyoil Blend, Hot Crispy Oil is the perfect compliment to pizza, pasta or salads. Their website even has an extensive array of recipes in case you need help using up your jar. Hot Crispy Oil, $14.99 at Amazon
Sauce Up Chili Crisp Sauce, $16.99 at Amazon
Backed by a Michelin-starred chef, Sauce Up’s mission is to create sauces that will “stun taste buds, but pack them with super clean immunity-boosting ingredients.” The husband and wife team whip up three different classic chili crisps in their Long Island kitchen: Original Chili Crisp Sauce, Extra Spicy Chili Crisp and White Truffle Chili Crisp, all with a base of Mexican chilies, ground seaweed, shiitake mushroom, and a touch of coconut sugar. The company also makes Chimi Green Sauce (in original and spicy), Almond Crunch Sauce, Peanut Crunch Sauce and White Truffle Nut Crunch Sauce. Sauce Up Chili Crisp Sauce, $16.99 at Amazon
Junzi Black Label Chili Oil, $18.99 at Junzi
This sassy sauce, created by chef Lucas Sin, comes with a golden spoon and features black urfa chili, black sesame oil and charred onions, but the real twist is the addition of fennel and star anise which sets this jar apart from the rest. Pick it up at one of their restaurants in NYC or New Haven, CT, or order online through their website. Junzi Black Label Chili Oil, $18.99 at Junzi
Momofuku Chili Crunch, $13 at Momofuku
For fans of celebrity chef David Chang, check out Momofuku’s Chili Crunch, Black Truffle Chili Crunch, Chili Crunch Hot Honey or Extra Spicy Chili Crunch. Their original adds the perfect zing to almost any dish; the Black Truffle uses restaurant-quality black truffles so you get real truffle in every bite; the hot honey version uses wildflower honey for a sweet and spicy kick; and the extra spicy version uses dried habanero peppers for heat seekers. Momofuku CEO Marguerite Mariscal says that the company wanted to use the name “crunch” instead of “crisp” because of the heightened level of texture in their jars. “We call our version Chili Crunch because we load it with crunchy garlic, sesame seeds and onions, in addition to three types of Mexican chilies. The result is a satisfyingly textured and crunchy kick." Momofuku Chili Crunch, $13 at Momofuku
CinSoy Chili Crisp, $10 at CinSoy
CinSoy is a small-batch fermenter of soy sauce, miso paste and chili crisp condiments in Cincinnati, Ohio. For every item purchased from the company, they donate a school lunch to a child in need. Their blend (which also comes in a spicy version) includes warming spices such as cinnamon, anise and Szechuan peppercorns along with a seasonal blend of chilies. CinSoy Chili Crisp, $10 at CinSoy
Milu Chili Crisp, $14 at Milu
This NYC-based chili oil includes toasted soy nuts, to give it more texture and crunch than other chili crisps out there. Milu also uses the rarer cobanero chili, cumin, coriander and cardamom for more of a fragrant flavor than more traditional chili crisps. Milu Chili Crisp, $14 at Milu
Boon Sauce, $20.99 at Amazon
This Los Angeles-based small-batch chili crisp packs a funky punch since they add anchovies to their blend. Founder Max Boonthanakit was inspired by his love for traditional Chinese chili crisp and his creation is a reflection of his Thai/Chinese upbringing and culinary experience. Boon Sauce, $20.99 at Amazon
Chino Latino Chili Crisp, $11 at Temple Street Eatery
Temple Street Eatery in Ft. Lauderdale, Florida has a slightly different recipe when it comes to its chili crisp. The restaurant blends different dried chilies such as chile de arbol, guajillos and Sichuan peppers with Sichuan, red, black and white peppercorns, fresh lemongrass, ginger, garlic, aromatics and then finishes it off with blended kinds of vinegar. Chef and co-owner Diego Ng advises trying their chili crisp on fries, smashed cucumbers and even ice cream and cookies. Chino Latino Chili Crisp, $11 at Temple Street Eatery
Spicy Original Chilee Oil, $20 at Chilee Oil
Chilee Oil, which is named for the city it’s made in (Chicago) and the founder’s last name (Lee), has a bright acidity from black rice vinegar as well as ginger, five spice powder, bay leaves, caramelized shallots and mushroom powder. It’s a small brand that is frequently sold out (get on their Instagram page for new batch releases) and created in honor of James Lee’s Grandpa Lee who immigrated from South Korea to Chicago to find a better life for his family. Lee says their chili oil differs from the others because they make their version with a healthier avocado oil base. Spicy Original Chilee Oil, $20 at Chilee Oil
Sunflower Chili Crisp, $15 at Chili Cheeks
Born in part out of boredom during the height of the pandemic, this chili crisp out of NYC has a loud crunch not only from the fried garlic and shallots but from the roasted sunflower seeds added into each jar. It is made with 100% organic grapeseed oil and also includes Tianjin, ancho and guajillo chilies, funky fish sauce, MSG and red prickly ash. Sunflower Chili Crisp, $15 at Chili Cheeks
Garlic Chili Crisp, $14.99 at KariKari
Imagine chunks of fried peanuts, garlic and shallot swimming in an umami-infused oil and you’ve got KariKari. A tiny spoonful will pack a big punch on whatever you’re adding it to from noodles to scrambled eggs. Fermented soybean, mushroom seasoning and gluten-free tamari round out the flavor profile in this Seattle favorite. Garlic Chili Crisp, $14.99 at KariKari
OO'mämē Szechuan Chinese Chile Crisp, $8.79 at Amazon
Want something a little different when it comes to your chili crisp? Check out the four different versions served up by oo’mämē. Chinese (with crystalized ginger, fermented black beans, sesame seeds and peanuts); Mexican (with pepitas, dried mango, orange peel and agave); Indian (with dried papaya, coconut, turmeric and tamarind); and Moroccan (with dried figs, Aleppo, cinnamon and quatre spice). Even better, since they use high oleic sunflower oil as the base for their crisps, you can stir fry or cook with it at high heat as well as stir it into hummus or yogurt or top your tacos, rice or veggies. OO'mämē Szechuan Chinese Chile Crisp, $8.79 at Amazon
