7 Best Chili Crisp Brands to Upgrade Your Dinners
You know that moment. The oil sizzles, garlic and shallots hit the pan, and suddenly your kitchen smells like the best restaurant you have ever been to. That is the promise of chili crisp. You have seen it everywhere, maybe even bought a jar, but then you get stuck. What do you actually do with it beyond eggs? This list solves that problem. I spent weeks researching the most talked about brands across food blogs, chef recommendations, and trending pins. Here are seven standout bottles worth your pantry space, plus a quick way to use each one for dinner tonight.
1. Lao Gan Ma Spicy Chili Crisp
This is the chili crisp that started it all in the West. Three Chinese chefs independently named it their top pick when asked for the best store bought option. You will spot the jar at any Asian grocery with the iconic Old Godmother label. It is savory, salty, spicy, and totally addictive. The ratio of oil to crispy bits is just right, making it the ultimate gateway brand.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked white rice | 1 cup (200 g) |
| Large egg | 1 |
| Lao Gan Ma Spicy Chili Crisp | 1 to 2 tbsp (15 to 30 ml) |
| Scallions, sliced | 1 tbsp (5 g) |
| Toasted sesame seeds | 1 tsp (3 g) |
How to Make It
- Heat a nonstick skillet over medium heat and add a teaspoon of oil if needed.
- Crack the egg into the skillet and fry it until the edges are crispy and the white is set, about 3 to 4 minutes.
- Spoon the chili crisp over the rice in a bowl.
- Top with the fried egg, scallions, and sesame seeds.
- Break the yolk and stir everything together so the oil coats the rice.
Quick Tip: This is a 5 minute meal that tastes like comfort food. The fermented soybeans add deep umami and the peanuts bring nuttiness and crunch. If you want more heat, add a second spoonful.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 13 g |
| Carbs | 42 g |
| Fat | 21 g |
2. Fly By Jing Sichuan Chili Crisp
This brand was founded by Chinese American chef Jing Gao and pays homage to her hometown of Chengdu. It is the go to for chefs who value high quality ingredients. Sichuan chile peppers and fermented black beans create a depth that mass market brands cannot match. The Sichuan peppercorns add that signature tingly numbing sensation called málà.
Ingredients
| Ingredient | Amount |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 1 tbsp (15 ml) |
| Fly By Jing Sichuan Chili Crisp | 2 tbsp (30 ml) |
| Flaky salt | to taste |
| Lime wedges | for serving |
How to Make It
- Preheat the oven to 425°F (220°C).
- Trim the Brussels sprouts and cut them in half lengthwise.
- Toss the sprouts with olive oil and a generous spoonful of the chili crisp.
- Arrange them cut side down on a baking sheet.
- Roast for 20 to 25 minutes until the leaves are crispy and caramelized with a glossy sheen from the chili oil.
Quick Tip: The Sichuan peppercorn tingle should be noticeable but not overwhelming. For a milder version, use the Fly By Jing Mild variety which still gives you that complex flavor without the intense burn.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 185 kcal |
| Protein | 5 g |
| Carbs | 14 g |
| Fat | 13 g |
3. Momofuku Chili Crunch
David Chang’s brand spent 10 years in development and it shows. This one is labeled chili crunch not crisp, and that extra crunch comes from a hefty dose of sesame seeds. The three chile blend delivers layered smoky heat with a noticeable sweetness. Some tasters love that sweet note, others find it surprising, but everyone agrees it is addictive.
Ingredients
| Ingredient | Amount |
|---|---|
| Sourdough or artisan bread | 2 slices |
| Butter | 1 tbsp (14 g) |
| Cheddar or provolone cheese | 2 slices |
| Momofuku Chili Crunch | 1 tbsp (15 ml) |
| Sliced turkey or ham (optional) | 2 oz (55 g) |
How to Make It
- Butter the outside of each slice of bread.
- Heat a skillet over medium low heat.
- Place one slice of bread butter side down in the skillet.
- Layer the cheese and meat if using on the bread.
- Spread the chili crunch on the inside of the second slice of bread.
- Place the second slice on top with the buttered side facing up.
- Cook for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
Quick Tip: The chili crunch adds a slow building heat and serious texture. The black truffle version is divisive but excellent on pasta or pizza if you want to experiment.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 22 g |
| Carbs | 34 g |
| Fat | 32 g |
4. Kari Kari Garlic Chili Crisp
Chef Shota Nakajima, a former Iron Chef finalist, swears by this one. It nails the perfect balance of heat, umami, and crunch. The crispy shallots and garlic pieces stay genuinely crisp, not chewy like some other brands. This is the garlic lover’s dream and a favorite among chefs who want real texture, not just flavored oil.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggplant or zucchini | 1 lb (450 g) |
| Olive oil | 2 tbsp (30 ml) |
| Kari Kari Garlic Chili Crisp | 2 tbsp (30 ml) |
| Flaky salt | to taste |
| Fresh herbs like basil or mint | for garnish |
How to Make It
- Preheat the oven to 425°F (220°C) or heat a grill to medium high.
- Slice the eggplant or zucchini into thick rounds or lengthwise planks.
- Brush both sides with olive oil and season with salt.
- Cook for 15 to 20 minutes until tender and charred in spots.
- Transfer to a plate and spoon the chili crisp over the top.
- Garnish with fresh herbs before serving.
Quick Tip: The garlic and shallot pieces should be audible when you bite into them. If you want a lighter option, stir the chili crisp into a simple vinaigrette with two parts oil and one part vinegar for a dressing that works on salads and grain bowls.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Carbs | 18 g |
| Fat | 15 g |
5. Boon Sauce
Chef Max Boonthanakit combined Chinese and Thai flavors to create this chili crisp with anchovies and Sichuan peppercorns. The anchovies add a deep almost fish sauce like umami that tasters found divisive but fascinating. This one is perfect for seafood lovers. It is produced in small batches so distribution can be limited, but it is worth the hunt.
Ingredients
| Ingredient | Amount |
|---|---|
| English cucumbers | 2 medium |
| Kosher salt | 1 tsp (5 g) |
| Boon Sauce chili crisp | 1 tbsp (15 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Toasted sesame oil | 1 tsp (5 ml) |
| Garlic clove, minced | 1 |
How to Make It
- Smash the cucumbers with the flat side of a chef’s knife until they crack and split.
- Cut them into bite size chunks.
- Toss the cucumbers with salt and let them sit for 10 minutes.
- Drain any excess liquid.
- Whisk together the Boon Sauce, rice vinegar, sesame oil, and garlic.
- Pour the dressing over the cucumbers and toss to coat.
Quick Tip: The heat should linger but not overpower, finishing boldly. The anchovies make this one not vegan, so skip it if you avoid fish. For a main dish, spoon the chili crisp over seared salmon or shrimp to play up those seafood friendly notes.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 2 g |
| Carbs | 8 g |
| Fat | 7 g |
6. S&B Umami Topping Crunchy Garlic with Chili Oil
This Japanese brand had the least spice in a Washington Post tasting, but everyone loved the super complex flavor and undeniable crunch. It is the gateway chili crisp for heat shy cooks. The sesame oil is prominent, giving it a toasty nutty quality. The crunch is truly crunchy, the bits stay crispy and do not get soggy.
Ingredients
| Ingredient | Amount |
|---|---|
| Miso soup or vegetable broth | 2 cups (480 ml) |
| Soft tofu, cubed | 4 oz (115 g) |
| S&B Umami Topping | 1 tbsp (15 ml) |
| Scallions, sliced | for garnish |
How to Make It
- Heat the miso soup or broth in a small pot until steaming.
- Add the tofu cubes and warm through for 2 minutes.
- Ladle the soup into a bowl.
- Top with the crunchy garlic topping and scallions.
- Let the chili oil swirl into the broth before eating.
Quick Tip: The garlic pieces should be golden and crisp with a strong sesame aroma. The heat is a warm background note, not a punch. For a fun snack, sprinkle it over popcorn for an umami packed treat that is less intense than traditional chili crisp.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 6 g |
| Carbs | 8 g |
| Fat | 7 g |
7. Chef Troy’s Recipe Crunchy Garlic Chili Sauce
This one earned a top spot in a Chowhound ranking for its perfect oil to crispy garlic ratio. There is enough oil to drizzle and enough crunch to satisfy without being greasy. The balance is everything here, not too oily, not too dry, with garlic taking center stage.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked rice (day old works best) | 3 cups (600 g) |
| Eggs | 2 |
| Peas and carrots (frozen) | 1 cup (150 g) |
| Scallions, sliced | 2 |
| Chef Troy’s Chili Sauce | 2 tbsp (30 ml) |
| Soy sauce | 1 tbsp (15 ml) |
| Oil for the pan | 1 tbsp (15 ml) |
How to Make It
- Heat the oil in a wok or large skillet over high heat.
- Scramble the eggs in the pan until just set, then push them to one side.
- Add the frozen vegetables and cook for 2 minutes until heated through.
- Add the rice and break up any clumps with a spatula.
- Drizzle the chili sauce and soy sauce over the rice and toss everything together.
- Cook for 3 to 4 minutes until the rice is hot and slightly crispy.
- Stir in the scallions at the end.
Quick Tip: The garlic should be deeply golden and crunchy with enough oil to coat the ingredients but not pool in the pan. If you want a dipping sauce, mix the chili sauce with mayonnaise for fries, burgers, or dumplings.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 14 g |
| Carbs | 48 g |
| Fat | 16 g |
Expert Tips for Using Chili Crisp
Dont judge a chili crisp by heat alone. Great chili crisp is about balance. You want heat, umami, crunch, and salt all working together. The best brands let all these elements shine, not just the spice.
Store chili crisp properly. It is oil based, so keep it in a cool dark place after opening. You do not need to refrigerate unless the label says so, the oil helps preserve it.
Use the oil and the bits. Do not just spoon out the crispy solids. The infused oil is equally valuable for drizzling, frying eggs, or making dressings.
Layer it, dont drown it. Start with a small spoonful and taste before adding more. You can always add more but you cannot take it out.
Storage and Make Ahead Tips
Most brands last 6 to 12 months unopened. After opening, they keep for 3 to 6 months in a cool pantry. If you see signs of spoilage like an off smell or mold, discard the jar. Chili crisp is a make ahead condiment by nature, it only gets better as the flavors meld. If you are using it in cooked dishes, add the chili crisp at the end of cooking to preserve the crunch. Freezing is not recommended because the oil may separate or solidify.
Serving Suggestions
Eggs are the most common pairing across chefs and home cooks. Try it on fried, scrambled, or omelet style eggs. Rice and noodles are the obvious classic for good reason, plain rice becomes a meal. Roasted vegetables like Brussels sprouts, broccoli, and cauliflower soak up the flavor beautifully. Spread it on avocado toast, grilled cheese, or a breakfast sandwich. Stir it into mayonnaise, yogurt, or vinaigrette for an instant upgrade.
Frequently Asked Questions
Which chili crisp brand is best?
Lao Gan Ma is the most widely recommended by chefs and food writers for its accessible flavor and perfect texture. But best depends on your heat preference. Fly By Jing delivers Sichuan complexity, Kari Kari gives you maximum crunch, and S&B offers mild umami.
Is chili crisp the same as chili oil?
Not exactly. Chili crisp has a higher ratio of crispy solids like garlic, shallots, chile flakes, and nuts to oil. Chili oil is mostly oil with some sediment. Chili crunch and chili crisp both deliver more texture than plain oil.
What is the difference between chili crisp and chili crunch?
Marketing mostly. Both terms describe the same style of condiment. Crunch brands often emphasize texture with more crispy bits, while crisp is the more traditional term.
Is Lao Gan Ma vegan?
Yes, the classic Spicy Chili Crisp is vegan. It contains no animal products. Some varieties may have different ingredients, so always check the label if you are unsure.
How long does chili crisp last after opening?
Most brands last 3 to 6 months in the pantry. The oil helps preserve it, but if it smells off or shows signs of mold, discard it.
Is chili crisp gluten free?
Many brands are gluten free, but always check the label. Some use soy sauce with wheat or wheat based crunchy additives.
Chili crisp has become a pantry staple for good reason. It is the easiest way to add heat, crunch, and umami to almost any dinner. From Lao Gan Ma’s classic appeal to Kari Kari’s chef favorite crunch, these seven best chili crisp brands cover every heat preference and use case. Save this list for your next grocery run. Pin it for dinner inspiration. Try one of the underrated picks like Boon Sauce or Chef Troy’s, your taste buds might discover a new favorite. Comment below with your go to chili crisp brand or your favorite way to use it.
