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Chilli oil ranges from plain heat to a jar of crunchy, savoury bits you will eat with a spoon. Knowing which style you want matters more than the brand.
Which chilli oil should you buy?
For everyday use, buy a crispy chilli oil with solids in the jar, the style made famous by Lao Gan Ma. It gives heat, crunch and savoury depth in one spoon. Buy a clear, infused chilli oil only if you want heat without texture, usually for dressings and dumpling dips.
The main styles
- Crispy chilli oil. Oil plus fried chilli flakes, soybeans, garlic or peanuts. The all rounder.
- Clear infused oil. Chillies steeped then strained out. Pure heat, no texture.
- Sichuan style. Includes Sichuan pepper, so it numbs as well as burns.
- Chiu Chow style. Chunkier, garlicky, less numbing. Good on noodles and eggs.
What to look for
Look at the ratio of solids to oil in the jar. Too much oil and you are paying for rapeseed. Check the oil used too, because a neutral oil lets the chilli through while a strong olive oil fights it.
- A thick layer of solids, not just a spoonful at the bottom
- A neutral base oil such as rapeseed or soybean
- Whole spices visible, which usually signals a slower process
- Small jars if you are trying a style for the first time
Brands you will actually find in the UK
Lao Gan Ma is the crispy chilli oil sold in most Chinese supermarkets and increasingly in large supermarkets. Lee Kum Kee makes the widely stocked Chiu Chow style. Smaller British makers now produce their own versions and are usually found online or in delis.
How to use it
- A spoon over noodles, dumplings or fried eggs
- Stirred through a cold noodle salad
- Mixed with soy and black vinegar as a dumpling dip
- Drizzled over rice with a fried egg for a five minute dinner
Frequently asked questions
How hot is chilli oil?
Most jarred chilli oils are mild to moderate. They are made to be spooned generously, so the heat is deliberately kept in check.
Does chilli oil need refrigerating?
Shop bought jars are fine in a cupboard. Homemade chilli oil with fresh garlic should go in the fridge and be used within two weeks.
Why has mine separated?
That is normal. The solids settle. Stir before each use so you get oil and crunch together.
Is chilli oil vegan?
Usually yes, but some versions contain dried shrimp or fish, particularly Southeast Asian styles. Check the label.
Where to buy
Options on Amazon UK that match what is described above. These are affiliate links, so we may earn a small commission if you buy through them. Stock and prices change, so check the listing before ordering.
- Lao Gan Ma Crispy Chilli in Oil 210g. The benchmark crispy chilli oil. Fermented soybean, onion and Sichuan pepper.
- Other crispy chilli oils. Check the chilli percentage on the label rather than the picture on the jar.
