Sep 12, 2024

When you buy through our links, Business Insider may earn an affiliate commission. Learn more The perfect balance of spicy, crunchy, salty, and oily, Chinese chili crisp is one of the most popular and delicious condiments you can buy. With its versatile flavor profile and satisfying texture that gives you a crunch with every bite, it's no wonder everyone's adding it to their lineup of pantry staples. For this guide, we tried 11 chili crisp brands and put them through various cooking and taste tests to determine the top four. There are many different kinds of chili crisp out there (and you can even make your own), but we have to give some credit to the OG brand Lao Gan Ma for starting the craze. And even though Lao Gan Ma will always hold a special place in our hearts, we also love the standout flavor of Chef Chen's Famous Chili Crisp . Advertisement Spice level:8/10 You would think after trying 11 different chili crisps over and over again that they'd all start blending together. But Chef Chen's, a product from San Francisco-based marketplace and dining hall China Live, managed to stand out on my tongue. Chef Chen's is strong on the bean flavor (it contains broad bean paste, fermented soybeans, and black beans), yet it's somehow not too salty. It contains just the right amount of spice — enough to tickle the nerves and entice you for another spoonful, but never pushes you over the edge into inedible territory. Connie Chen/Business Insider The large crunchy bits are fun to eat: whether I was frying an egg, topping a bowl of noodles, or eating ice cream with the chili crisp, the texture never got lost. All in all, when I'm craving a hot, umami flavor bomb, I'm thinking of Chef Chen's first. Advertisement While many of the chili crisps I tried contained a lot of oil and required a good mix of the spoon, Lao Gan Ma gets right to the heart of its name: the crisp. Lao Gan Ma has a lot of crunch and not that much oil. Some bits are crispy and sharp, while others require more chew, and that's what makes it such an enjoyable experience to eat. Connie Chen/Business Insider Chili is listed as a top ingredient, but don't worry — this chili crisp isn't that spicy. For me, it's the onion flavor that really stood out. That's also why I especially like eating it at breakfast with eggs or congee. The milder spice level means I'm not hitting my stomach first thing in the morning with intense heat. Another reason to love Lao Gan Ma? It's affordable and thus easy to stock up on. A 7.41-oz jar only costs $3 to $4. Advertisement Spice level:9/10 The Dong He chili crisp is unique for two reasons. One, it's made with toasted sesame oil, which has a low smoke point (chili crisps usually require oils with high smoke points because the oil must be heated to high temperatures). This use of sesame oil gives it a deep aromatic flavor. Second, the spiciness of the chili crisp doesn't hit you until your second or third spoonful. I loved feeling the heat build up on my tongue, and because it was a sweet heat, I felt like I could keep eating more. I also thought this crisp was pretty salty. Thanks to the strong savory, sweet, and spicy taste, you can be conservative with your spoonfuls. This small jar should last you a while. Connie Chen/Business Insider Also of note: Dong He's crisp has a smoother texture, more similar to a paste. If you want more crunch, it might not be the best choice. The Yun Hai Su Chili Crisp came in at a very close second. Its star ingredient is dried Sichuan peppers, which gives it the tingling, numbing "mala" flavor. Mala isn't for everyone, but if you love mapo tofu or chili oil wontons, this chili crisp is a must-buy. Advertisement Spice level:8/10 The first thing I noticed about Bowlcut's chili crisp is that it contains a ton of sesame seeds. Turns out, that's why it's so good for desserts. The strong sesame flavor is comparable to if you like crushed peanuts on your sweet treats. In addition, because this chili crisp is on the sweeter side, it doesn't feel like such a jarring contrast when you eat it with, say, a vanilla ice cream. Connie Chen/Business Insider The Bowlcut chili crisp does have a lot of oil and small crunchy bits — closer to a smoother ground texture — so you might have to dig a bit to get to the crisp. Beyond eating it with desserts, it also cooks well on the pan. In my fried egg test, it had a saucy, even spread and the sweet, spicy flavor continued to shine through. Advertisement Connie Chen/Business Insider Trader Joe's Crunchy Chili Onion : While this popular TJs version delivers a satisfyingly sharp crunch, it's too garlicky and not spicy enough (in fact it's the least spicy of the group) to make the cut. It's nice if you want a milder flavor or if you like a very savory contrast to your ice cream, but overall it strays too far from a traditional chili crisp. Milu Chili Crisp : I enjoyed the large crunchy bits in this chili crisp and it boasted a lot of different, intriguing textures. However, it tasted too much like oil and had a mild spiciness. Fly by Jing Sichuan Chili Crisp : Founder Jing Gao is doing a lot to bring Chinese foods to the cultural forefront . Her flagship chili crisp isn't super spicy but it does have a slightly numbing flavor and straddles the line between a paste-like and crunchy texture. Sze Daddy Chili Sauce : Inspired by both Taiwanese sha-cha sauce and chili crisp, Sze Daddy has more of a paste-like texture. The star anise flavor was strong, which is why it didn't make the final cut. Momofuku Chili Crunch : The crunchy, slightly sweet chili crisp from world famous brand Momofuku has a similar flavor profile to Bowlcut, but wasn't as spicy. Mr. Bing Chili Crisp : Mr. Bing's chili crisp is garlicky and medium-spicy, with a heat that builds up pleasantly. It's good but simply didn't stand out to me. I did love that you can buy the chili crisp in giant 32-oz bags — for all your bulk cooking needs. Advertisement How we test chili crisps Your spicy condiment-obsessed writer put each of the 11 chili crisp brands to the test — four taste tests to be exact: Standalone taste test: I ate a teaspoon of each chili crisp, making sure to get a balanced proportion of crisp to oil. I noted taste, texture, and spice level (on a scale of 1-10). Fried egg test: I fried one egg in a tablespoon of each chili crisp and noted how the condiment spread on the pan, any changes to the taste and texture of the crisp, and the overall taste and texture of the egg. Noodle test: I drizzled a tablespoon of each chili crisp over a bowl of stir-fried wheat noodles and noted how it enhanced or detracted from the taste and texture of the noodle dish. Ice cream test: I drizzled half a teaspoon of each chili crisp over a tablespoonful of Haagen-Dazs vanilla bean ice cream. I noted how the spice and flavor mingled with the cold, sweet ice cream. Taste is personal, so I did my best to describe the flavors objectively and rank appropriately. While I tend to favor spicy (but not too numbing), slightly sweet, and moderately crunchy chili crisp, we know that there are many other palates out there, which is why we ultimately landed on four categories of the best chili crisp. Advertisement What is Chinese chili crisp? Chili crisp is a spicy condiment made with oil and various crunchy and savory aromatics. The best known chili crisp and most popular brand in China, Lao Gan Ma, was created by Tao Huabi in 1984. In the last few years, its popularity has spiked in the US as home cooks discover new and creative ways to use it and newer brands enter the space. Advertisement How do you make chili crisp at home? There are many different ways to make chili crisp. You can customize the ingredients and heat to your liking, but the basic components of a chili crisp are a neutral oil, sugar, salt, dried onion, red pepper flakes or dried red chilis, and Sichuan peppercorns. You can also add star anise, mushroom powder, garlic, fermented soybeans or black beans, ginger, or MSG and experiment with different combinations. Making it is easy. Simply heat the oil until it starts to smoke. In the meantime, combine and stir your dry ingredients in a heat-proof container. Once your oil is ready, pour it into the container slowly, pausing occasionally to allow the oil to incorporate and sizzle evenly. Stir to combine all the ingredients, then let cool. Advertisement What is chili crisp used for? Chili crisp is often used as a condiment on noodles, rice, and rice porridges, but there are many more ways to use it! Add it to soups, stews, marinades, and proteins for an extra punch. Other creative uses include chili crisp eggs, over ice cream, or with popcorn. Check out more ways to use it according to pro chefs . Advertisement Where can you buy chili crisp? You can buy all our top picks from their direct-to-consumer websites provided above. Most Asian grocery stores and chains should also carry at least a couple brands of chili crisp. Additionally, you may find them at online grocery delivery services like Umamicart , Weee! , and Bokksu .