XO Sauce Substitutes
XO醬 · XO jiàng
By The Chowmi Test Kitchen · Updated June 6, 2026
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XO sauce is a luxurious, spicy-savory Cantonese condiment of dried seafood — dried scallops (conpoy) and dried shrimp — fried with chilies, garlic, shallot and cured ham in oil. It's intensely umami, and the “XO” name borrows the prestige of XO cognac; there's no actual cognac in it. Because the dried-seafood depth is unique, there's no perfect substitute, but you can get close: a good chili crisp boosted with a little fish sauce or some mashed dried shrimp moves it toward XO's savory-spicy-umami profile. Better, make a quick version by frying chopped dried shrimp, garlic, shallot and chili flakes in oil. Use it as a finishing condiment or stir-fried into fried rice, noodles, seafood and greens. A little goes a long way, which is just as well given how pricey the real thing is.
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Every xo sauce substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Homemade XO-style sauce The real character | Make a small batch | 85% |
| Chili crisp + fish sauce or dried shrimp Quick fix | To taste | 60% |
| Chili oil + mashed dried shrimp Pantry approximation | To taste | 55% |
- Homemade XO-style sauce: Fry chopped dried shrimp (and dried scallop if you have it), garlic, shallot and chili flakes in oil until crisp and fragrant. The closest you'll get without buying it.
- Chili crisp + fish sauce or dried shrimp: Chili crisp brings the crunchy chili base; a little fish sauce or mashed dried shrimp adds the seafood umami XO is known for.
- Chili oil + mashed dried shrimp: Less complex, but the dried shrimp is what pushes plain chili oil toward XO's briny savoriness.
What is XO Sauce?
XO sauce is a premium Hong Kong condiment created in the 1980s, made by slowly frying expensive dried seafood (scallops and shrimp), cured ham, chili, garlic and shallot into a chunky, oily, deeply umami relish. It's a luxury ingredient — used sparingly to add savory depth to stir-fries, fried rice, noodles, tofu and steamed seafood, or simply spooned on as a condiment.
Flavor: Intensely savory and umami, with gentle chili heat and a briny, dried-seafood depth.
What is XO sauce — and is there cognac in it?
No, there's no cognac (or any alcohol) in XO sauce. The name borrows the “XO” grade used for premium cognac purely to signal luxury and quality, because the sauce is made from expensive dried seafood. It was invented in Hong Kong in the 1980s and quickly became a prestige condiment. The flavor is all dried scallop, dried shrimp, ham, chili and aromatics — rich, briny and umami.
XO sauce vs chili crisp
Both are chunky, oily, spicy condiments, but they're built around different things. Chili crisp is about fried chili and aromatics (garlic, shallot, fermented soybean) for crunch and heat. XO sauce is about dried seafood — scallops and shrimp — for a deep, briny umami, with chili playing a supporting role. Chili crisp plus a little dried shrimp or fish sauce is the easiest way to approximate XO.
Where to buy xo sauce
Stock real xo sauce
Lee Kum Kee makes a widely available XO sauce; premium versions (with more scallop) cost more. Find it in Asian markets, Weee!, Yamibuy and Amazon. Keep it refrigerated after opening and use a clean, dry spoon. A small jar lasts a long time.
XO Sauce FAQ
What can I use instead of XO sauce?
There's no exact substitute for its dried-seafood depth, but chili crisp boosted with a little fish sauce or mashed dried shrimp gets close to the savory-spicy-umami profile. The most faithful option is to make a quick XO-style sauce yourself by frying dried shrimp, garlic, shallot and chili in oil.
Is there alcohol or cognac in XO sauce?
No. The “XO” in the name is borrowed from the grading of premium cognac to signal luxury, but the sauce contains no cognac or alcohol of any kind. It's made from dried scallops, dried shrimp, cured ham, chili, garlic and shallot fried in oil.
What's the difference between XO sauce and chili crisp?
Chili crisp is built around fried chili and aromatics for crunch and heat, while XO sauce is built around dried seafood (scallop and shrimp) for a deep, briny umami. XO is richer and more savory-seafood-forward; chili crisp is spicier and more about texture. They overlap enough that chili crisp plus dried shrimp approximates XO.
Is XO sauce vegetarian?
No — XO sauce is made from dried scallops, dried shrimp and usually cured ham, so it isn't vegetarian or vegan. There are a few “vegetarian XO sauce” products made with mushrooms and other umami ingredients that aim to mimic the depth; look for those specifically if you need a meat-free version.
How do you use XO sauce?
Use it sparingly as a flavor booster: stir a spoonful into fried rice or noodles, toss it with stir-fried greens or seafood, spoon it over steamed fish or tofu, or use it as a dip. Because it's intense and pricey, it's a finishing accent rather than a main cooking sauce.
Recipes that use xo sauce
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