Best Chili Crisp: Everything We’ve Tested

Last updated: March 25, 2026

I test and rank every chili crisp available. This is the complete guide of what I think is the best chili crisp — updated with every new review.

Over the past two years, I’ve reviewed 19 different chili crisp jars across five regional styles and tasted them on everything from eggs to fried rice to scrambled tofu. The results are sorted below by tier: EXCELLENT, GREAT, GOOD, AVERAGE, and SKIP. The tier system replaces numeric scores—it reflects how often I actually reach for each jar in my own kitchen.

If you’re new to chili crisp, start with What Is Chili Crisp? Then jump to one of my category picks below to find what you need.

Best Overall: GUIZ Chili Crisp (Original)

GUIZ Original is the only jar to earn EXCELLENT tier on Flavor Index Lab. It’s the one I recommend when someone asks me to pick just one.

The jar sits at a perfect intersection: peanut and sesame solids ground finely, creating a grainy, almost powder-like texture at the bottom. The Sichuan peppercorn comes through as tingly numbing heat—not just capsaicin burn. The oil is infused with garlic and chili heat, and it doesn’t dominate. At roughly $11.98 for 8.11 oz, it’s not cheap, but the ingredient count justifies the why chili crisp costs what it does.

I use this on pizza, dumplings, salads, fried rice, scrambled eggs, avocado toast, and ramen. The heat is real but not destructive—it enhances rather than bulldozes.

Read the full GUIZ Original review | Buy on Amazon

Best Value: Lao Gan Ma Spicy Chili Crisp

Lao Gan Ma is the benchmark. At roughly $0.40 per ounce ($3.00 for 7.41 oz), it costs less than a coffee and is available in almost every grocery store.

The jar is dense—60% solids suspended in soybean oil. The flavor is straightforward: heat, saltiness, a bit of umami from soybeans. It’s not complex, but it’s reliable. Use it on rice, noodles, dumplings, eggs, or anything that needs heat without pretension.

The soybean oil survives high heat better than olive or walnut oils, making this the smart choice for cooking. I’ve used it in stir-fries without the oil separating or losing character.

Read the full Lao Gan Ma review | Buy on Amazon

Best for Beginners: Trader Joe’s Chili Onion Crunch

Trader Joe’s Chili Onion Crunch is the gateway jar. It sits at the intersection of “familiar flavors” and “actually good.” The base is olive oil—not chili oil or rapeseed—which grounds the profile in something most people recognize. The solids are onions and garlic, toasted until fragrant. The heat is present but not aggressive.

It works on eggs, toast, pasta, and as an all-purpose condiment for people who find other chili crisps too intense or too culturally unfamiliar.

Runner-up: Momofuku Mild Garlic is also very approachable, with a grapeseed oil base and a creamy, balanced profile.

Read the full Trader Joe’s review | Buy on Amazon

Best for Heat Seekers: Fly By Jing Xtra Spicy

Fly By Jing Xtra Spicy is the only jar I tested where the heat is legit—not just capsaicin fire, but Sichuan peppercorn numbing that creates a tactile sensation in your mouth.

At $15 for 6 oz, it’s expensive, but every bottle contains rapeseed oil infused with dried chilis and whole Sichuan peppercorns. The solids are coarse and floral. Expect actual heat with real flavor underneath.

Use this on mapo tofu, hot pot, spicy noodles, or any dish that can handle the intensity. It’s not a neutral condiment—it’s a featured ingredient.

Runner-up: GUIZ Original (listed above) is hot and complex, hitting a different heat character: peppery and lingering rather than sharp and immediate.

Read the full Fly By Jing Xtra Spicy review | Buy on Amazon

Best Japanese Style: S&B Crunchy Garlic with Chili Oil (Taberu Rayu)

Japanese-style chili crisp—called “taberu rayu”—prioritizes crispy bits over oil. S&B Crunchy Garlic is 90% solids: garlic and onion fried until crispy, suspended in a light chili oil. The heat is mild. The flavor is almost entirely garlic and the umami from fried aromatics.

Use this on rice, ramen, gyoza, onigiri, or steamed tofu. The crunch is the whole point—it survives gentle reheating and doesn’t turn soggy.

Runner-up: Momoya Rayu is similar (70% solids, garlic-forward, mild) and works especially well on dumplings and potstickers.

Read the full S&B review | Buy on Amazon

Best for Umami: GUIZ Black Bean Chili Crisp

GUIZ Black Bean is the only jar on my list where fermented black beans create a savory depth that’s genuinely interesting. The solids are crushed black beans and sesame, suspended in a balanced oil. The flavor reads as salty, complex, slightly sweet at the end.

There’s no runner-up in this category—no other jar I’ve tested hits this level of umami complexity. Use it on steamed buns, stir-fried greens, tofu, fried rice, congee, or scrambled eggs. It’s a supporting player, not a show-off.

Read the full GUIZ Black Bean review | Buy on Amazon

Best for Cooking: Lao Gan Ma Spicy Chili Crisp

When you need to cook with chili crisp—not just sprinkle it as a garnish—reach for Lao Gan Ma. The soybean oil base handles high heat without separating or burning. At $3 per jar, it’s cheap enough to use liberally in stir-fries, fried rice, and scrambled egg dishes without flinching.

Runner-up: Trader Joe’s olive oil base works well in pasta, pizza, and lower-heat applications where you want the aromatics to stay bright.

Read the full Lao Gan Ma review | Buy on Amazon

Best Fusion / American-Made: Momofuku Black Truffle Chili Crunch

Momofuku Black Truffle stands apart from the Sichuan and Japanese categories. The jar combines grapeseed oil, onions, sesame, garlic, and shallots with black truffle. Truffle oil adds umami depth without becoming gimmicky—the truffle aroma supports rather than dominates.

Use this on noodles, ramen, eggs, fried rice, and anywhere you want richness without the Sichuan heat character.

Runner-up: Pono Hawaiian Premium Island Crunch is totally different—rice bran oil, shallots, garlic, sesame, coconut flour. It’s soy-free and gluten-free, designed for plain white rice and unseasoned eggs. The coconut flour creates a unique texture no Sichuan jar matches.

Read the full Momofuku Black Truffle review | Buy on Amazon

Full Rankings Table: Every Chili Crisp Tested

Below is the complete ranking of all chili crisps I’ve tested, sorted by tier. Tier reflects how often I reach for each jar in my own kitchen. Tier also predicts value: EXCELLENT jars are worth the premium; GOOD jars deliver solid performance; AVERAGE jars have specific use cases but aren’t daily drivers; SKIP jars didn’t earn a place in my pantry.

Prices are approximate at time of review and vary by retailer. For the most current price and availability, follow the Amazon affiliate link.

Want to dig deeper? Check the complete database of all reviews by category.

What I’m Testing Next

The testing pipeline is always moving. Right now in the kitchen: Mr. Bing (Mild and Spicy variants), Mama Teav’s Hot Garlic, WUJU Sweet Heat, Sauce Up (Original, Extra Spicy, and White Truffle variants), Hotpot Queen Tingly Mala, Fusion Select, Lao Gan Ma Black Bean, and Lao Gan Ma Broad Bean. Next to order: Ikeuchi Bonito Crunch and Umami Hottie (Crispy Crunchy and Chunky Garlic).

New reviews publish as jars are tested and ranked. Subscribe to the monthly newsletter to stay updated.

Next Read

New to chili crisp? Start with What Is Chili Crisp? — that post covers origins, heat types, regional styles, and how to read the label.