Chili Crisp Substitutes
辣椒脆 · Lao Gan Ma · crispy chili
By The Chowmi Test Kitchen · Updated June 6, 2026
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Chili crisp is a crunchy chili condiment — chili flakes fried in oil with crispy bits of garlic, shallot and fermented soybean, often with Sichuan peppercorn (Lao Gan Ma is the benchmark brand). What sets it apart from smooth chili oil is the crunchy, savory, umami-packed solids. The closest substitute is chili oil with its sediment, boosted with crispy fried garlic or fried shallots and a pinch of sugar and salt (or a little MSG or mashed fermented black beans) for umami. Even better, make your own: gently fry chili flakes, minced garlic and sliced shallot in hot oil until crisp and fragrant. What won't work is a wet hot sauce like sriracha — it's tangy and smooth, missing the crunch and roasted depth. If you have chili oil, you're most of the way there; the crispy bits are what you're rebuilding.
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Every chili crisp substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Chili oil + fried garlic + a pinch of sugar/salt Quick fix · vegan · gluten-free | To taste | 80% |
| Homemade chili crisp The real thing · vegan · gluten-free | Make a batch | 92% |
| Chili garlic sauce Heat only · vegan · gluten-free | Use less; add crunch separately | 50% |
- Chili oil + fried garlic + a pinch of sugar/salt: Start with chili oil (and its sediment), stir in crispy fried garlic or shallots, and season with a little sugar, salt or mashed fermented black beans for umami.
- Homemade chili crisp: Gently fry chili flakes, minced garlic and sliced shallot in hot oil until golden and crisp; season with salt, sugar and Sichuan peppercorn. Easy and far better than most jars.
- Chili garlic sauce: Brings chili-garlic flavor but it's wet and lacks the crunch and roasted depth. Top with fried shallots to fake the texture.
What is Chili Crisp?
Chili crisp is a jarred chili condiment built for texture as much as heat: dried chilies and aromatics (garlic, shallot, fermented soybean, sometimes Sichuan peppercorn) fried in oil so the solids stay crunchy. It's spooned over noodles, dumplings, eggs, rice, tofu — almost anything — for crunch, heat and a deep savory, umami kick. Lao Gan Ma is the classic, though many craft brands now exist.
Flavor: Crunchy, savory and umami-rich with a moderate, layered heat.
Chili crisp vs chili oil
They're related but not the same. Chili oil is mostly the infused oil, smooth and pourable, used to add heat and sheen. Chili crisp is all about the crunchy solids — fried garlic, shallot, chili and fermented bean bits — suspended in oil, so it brings texture and savory umami along with heat. If a recipe wants chili crisp and you only have chili oil, scoop up plenty of the sediment and add some fried garlic to mimic the crunch. See our chili oil guide for the smooth version.
What makes Lao Gan Ma special?
Lao Gan Ma (“Old Godmother”) is the iconic chili crisp brand, beloved for its balance of crunchy fried chili, savory fermented soybean, and a mellow, not-too-spicy heat in a rich oil. Its umami-forward, crunchy profile is what people mean by “chili crisp,” and it's the texture and savoriness — not just the spice — that a good substitute needs to recreate.
Where to buy chili crisp
Stock real chili crisp
Lao Gan Ma is widely available and cheap; many craft chili crisps (Fly By Jing, S&B Crunchy Garlic) are now in regular supermarkets too. Find the full range in Asian markets, Weee!, Yamibuy and Amazon. Store it at room temperature and use a clean, dry spoon.
Chili Crisp FAQ
What can I use instead of chili crisp?
Chili oil with its sediment, boosted with crispy fried garlic or shallots and a pinch of sugar and salt, gets you most of the way there. Better still, make your own in a few minutes by frying chili flakes, garlic and shallot in hot oil. Avoid wet hot sauces like sriracha — they miss the signature crunch and roasted, umami depth.
What's the difference between chili crisp and chili oil?
Chili oil is mainly the flavored oil — smooth and pourable, for heat and sheen. Chili crisp is about the crunchy solids (fried garlic, shallot, chili and fermented bean) suspended in oil, so it adds texture and savory umami too. Chili crisp is essentially chili oil with a lot of crispy, savory bits.
How do I make chili crisp at home?
Warm neutral oil with sliced shallots and garlic over medium-low heat until they turn golden and crisp, then pour the hot oil over a heatproof bowl of chili flakes, salt, a little sugar and (optionally) ground Sichuan peppercorn and fermented black beans. Stir, cool, and store. Homemade chili crisp is easy and often better than the jar.
Is chili crisp very spicy?
Most chili crisp, including Lao Gan Ma, is only moderately spicy — the appeal is the crunchy, savory, umami flavor as much as the heat. Some craft brands are hotter. You can control the heat in a homemade batch by choosing milder or hotter chili flakes.
What do you put chili crisp on?
Almost anything: noodles, dumplings, fried or scrambled eggs, rice, tofu, vegetables, soups, and even pizza or avocado toast. It's a finishing condiment, spooned on at the end for crunch, heat and savory depth rather than cooked into a dish.
Recipes that use chili crisp
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