Chili Crisp & Chili Crunch: Brands, Texture & Uses
In short: Chili crisp (also chili crunch) is a hot oil with crunchy bits of chili, garlic, onions or nuts. The texture is what makes it special: you bite in and it crackles. I first tried Lao Gan Ma 12 years ago and was thrilled, and today there are countless brands.
Chili crisp is not a classic sauce but more of a condiment: the oil carries heat and aroma, the crunchy bits give bite. On rice, noodles, eggs, pizza or ice cream, it goes with a surprising amount. This page is about brands, texture and how to use chili crisp best.
Contents
Chili crisp, chili crunch and chili oil
Chili oil is liquid: an oil in which chilies and spices steep. Chili crisp and chili crunch mean the same thing in everyday use: a chili oil with crunchy additions like fried garlic, shallots, chili flakes, sesame or peanuts. "Crunch" is more the Western marketing term. Important: chili crisp is mostly oil. It is a condiment, not a light food.
My experience
About 12 years ago I tried Lao Gan Ma for the first time and just said "wow". Today I am thrilled by how broad the creativity has become: there are so many brands, with very different ingredients and ideas.
What almost always surprises first-timers is the crunchy bits. You bite in, and it is a special texture you do not expect from a sauce. That is exactly what makes chili crisp so special.
Brands I know
I have tried all of these brands and deliberately name no favourite, because they are very different:
- Lao Gan Ma: For me the pioneer of the genre. Whether it is the original I am still checking, so I will not state it as fact until then.
- Fly by Jing: I sold it for a while. Importing has recently been difficult.
- Momofuku: A US brand that made the term chili crunch known in the West.
- US brands, often by Americans with a Chinese background: This is where you see how many new ideas are in play.
- J. Kinski: A brand from Germany.
New chili crisp products are coming soon to Pikantista via Meraki Gourmet.
Uses
- On rice, noodles and in broths.
- On fried egg, scrambled egg and avocado toast.
- On pizza and grilled food as a hot finish.
- With dumplings instead of soy sauce with vinegar.
Tip: stir well, the heavy bits settle at the bottom.
The Mexican variant
Mexico has a chili oil with crunch too: salsa macha. It uses dried chilies like arbol and guajillo, with nuts and sesame. You find a recipe to make it yourself in our blog: salsa macha and make chili crisp yourself.
FAQ
What is the difference between chili crisp and chili oil?
Chili oil is liquid. Chili crisp also contains crunchy bits.
Is chili crisp very hot?
It depends on the brand. Many are more savoury than extremely hot.
How do I store chili crisp?
After opening, in the fridge, taken out with a clean spoon. Follow the manufacturer's instructions.
About the author
Fabian Rueda, with long experience in the spicy world, first tried Lao Gan Ma 12 years ago and has followed how chili crisp has developed ever since. Follow him on Instagram.