After tasting six different chili crisp brands, we found that not every jar lived up to its promise of being spicy and crunchy.
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I’m always surprised when people tell me they aren’t a fan of chili crisp, but then I recall that I didn’t like it at first either. Rather, I didn’t like the first one I tried. It tasted heavy and oily, and the crispy bits didn’t live up to their name—they were actually bitter and chewy. But the hype was real, so I tried a different jar. This time, the oil was vibrant, and the mixture contained shatteringly crisp bits of peppers and seeds. It was spicy but also had a complexity that felt far more intense than regular hot sauce.
It turns out this oil-based condiment can vary from brand to brand, from the spice level to the amount and size of the crisped aromatics. Truly, no two are the same. To ensure your chili crisp recipes shine, our Test Kitchen stirred and sampled several brands to find the best chili crisp to fill your pantry. A clear winner stood out that tingled our taste buds and felt perfect for everyday use. We also identified a small-batch brand with a unique flavor and an option that brought sweet heat to the table for the swicy lovers out there.
What We Look for in Chili Crisp
For this Test Kitchen taste test, we gathered six brands of chili crisp: Lao Gan Ma, Fly By Jing, Momofuku, Trader Joe’s, Xi’an Famous Foods and Boon Sauce. Each jar had slightly different ingredients and oil-to-bit ratios, so our tasters assessed each one on overall texture, flavor, aroma and heat level. To separate the top chili crisps from those that missed the mark, they stirred each jar well and spooned the contents onto saltine crackers to prevent the heat from building after extensive sampling.
The best chili crisps featured well-seasoned oil with the right balance of savory notes, salt and sugar. Most importantly, they had a defined texture. The very name of the condiment draws the expectation of crunch, but we found that wasn’t always the case—some brands were soggier than we expected. We were also looking for a chili crisp with enough heat to cut through the oil but not so much that it overpowered the aromatic bits. The chili crisps we liked the least tasted stale or flat, and their texture leaned more toward oily than crisp.
Our Testing Panel
- Allison Cebulla, Culinary Producer
- Ellie Crowley, Culinary Producer
- Monica Ganos, Culinary Assistant
- Josh Rink, Culinary Producer
- Catherine Ward, Prep Kitchen Manager
Best Overall: Lao Gan Ma Chili Crisp
Lao Gan Ma
Lao Gan Ma is an easy chili crisp to spot at the market thanks to the iconic picture of the company’s founder, Tao Huabi, on its label. Lao Gan Ma means “Old Godmother,” her nickname at the restaurant where she created this sauce.
The tasters loved the chunky consistency and the crisp, crunchy aromatics, especially the large, whole soybeans. It was pleasantly nutty with a savory edge from the onion and garlic, all rounded out with a slight sweetness to cut through the salt and keep the flavors balanced. This chili crisp had a kick, but everyone agreed that the heat level wasn’t too intense. It was tame enough that Catherine kept going back for more, eating it by the spoonful.
But ultimately, the crispy bits were what solidified this one as our favorite. “When I think of chili crisp, this is what I expect,” said Ellie. “It has both the crunch and flavor, which is what sealed it for me.” The tasters also noted that the ratio of oil to crispy bits was perfect, making this an ideal option for everyday use. It had enough oil for drizzling over pizza or peanut butter noodles, and enough bits for use in cooked recipes like chili crisp eggs or chili crisp biscuits.
Most Complex: Boon Sauce
Boon Sauce
What set this chili crisp apart from other brands was the ingredients list, which includes anchovies and Sichuan peppercorns. Those additions contribute a deep umami flavor and a lingering spicy tingle to create a layered, deeply complex sauce. “It has a subtle flavor at first but finishes boldly,” Monica said.
Our testers appreciated the balance of sugar, garlic, chiles and salt, and loved how the heat lingered without being so spicy to be overpowering. The only knock was that the aromatics were ground very finely, so this chili crisp wasn’t as crunchy as other options. Josh also pointed out that the anchovy taste was prominent, so it may not be for everyone, although Allison thought that flavor would work really well for pairing with seafood dishes like chili crisp salmon. She also suggested using it in salad dressings for smashed chili crisp cucumbers and dipping sauces for crispy rice paper dumplings, where the salty kick would add to the dish’s overall seasoning.
It’s worth noting that this product is produced in small batches, so the distribution isn’t as wide as other options. Unless you live in Los Angeles, you may not find this chili crisp at your grocery store. It is available on Amazon, but the company’s website frequently lists it as available on preorder only. If you don’t mind being patient, our tasters felt like it was worth the wait.
Most Swicy: Momofuku Chili Crunch
Momofuku Chili Crunch
One of the first things the tasters noticed about this chili crisp was that it had a more pronounced sweetness than some of the other sauces. But this wasn’t a drawback! Along with a warming (but not overwhelming) heat and plenty of sesame, onion and garlic, this brand felt balanced with the craveable swicy quality that makes hot honey so delicious. This chili crisp was also fairly easy to find in grocery stores, perfect for grabbing during a weekly shop.
Momofuku calls this “chili crunch” instead of the more common “chili crisp,” and our tasters found that accurate. The oil was packed with crackling bits, including a hefty amount of sesame seeds that weren’t soggy or chewy. Several tasters noted that the heat crept in slowly and lingered, likely from the three-chile combination in the sauce. Pulla (aka puya), chile de arbol and Japones chiles worked together to create a layered, slightly smoky flavor.
Our tasters thought this level of sweet-heat would be nice over rice, where the sweetness can really shine. It would also work well in dishes like chili crisp chickpeas or chili crisp grilled cheese to showcase its crunchy texture.
Chili Crisp Tips
- Stir well before using: Chili crisp isn’t an emulsified sauce, which means the heavy crunchy bits will separate from the oil and sink to the bottom of the jar. This can be helpful if you just want some of the spicy oil for your recipe, but we generally recommend giving it a few good stirs before scooping so you get an even distribution of ingredients from the jar.
- Double-check how to store it: Not all Asian sauces need to be refrigerated, and many chili crisp brands can be stored in a cool, dry place after opening. But it’s always best to follow the directions on the jar. If you made homemade chili crisp, be sure to refrigerate it.
- Experiment with how you use it: Our tasters had helpful suggestions for how to use chili crisp, but it’s worth trying it in different ways. Sometimes we like using the oil for cooking, but other times we mix it into a sauce or just drizzle it plain out of the jar. I usually save my spiciest chili crisp to serve over cottage cheese as a quick dip for veggies because the dairy tempers the heat, while I prefer sweeter chili crisps tossed with roasted vegetables to counter their earthy taste.
