We Tried 6 Brands of Chili Crisp and Ate This One by the Spoonful

Best Overall: Lao Gan Ma Chili Crisp

We Tried It

Lao Gan Ma

Shop on Target

Shop on Amazon

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

We Tried It

Boon Sauce

Shop on Amazon

Shop on 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

We Tried It

Momofuku Chili Crunch

Shop on Amazon

Shop on Target

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.