Chilli crisp is chilli oil packed with crunchy fried bits, usually garlic, shallot and soybeans. Most people buy it for the crunch as much as the heat.
Where to find it
It sits in the Chinese section of the world food aisle, near chilli oil and other jarred condiments. A growing number of large supermarkets now keep a jar with the regular chilli sauces. Chinese grocers usually stock the widest range.
Chilli crisp, chilli oil and chilli sauce
Chilli oil is mostly smooth oil with chilli flavour. Chilli crisp keeps the fried bits in the oil, so it is chunky and crunchy. Chilli sauce is thin and pourable, and it suits dipping and marinades rather than sprinkling.
What to check on the jar
Look at how much solid material sits at the bottom. A jar with more crunchy bits gives more texture. Check the ingredients for a short list, with the fried elements near the top.
How to use it
Spoon it over fried eggs, plain rice, noodles or steamed greens. It is a finishing condiment, so add it at the end. Stir the oil and solids well before each use, since the crunchy bits settle.
Storage
Keep the jar in a cupboard until opened, then keep it in the fridge. Check the label for the best before date, since the crunchy bits lose their texture over time.
For a fierier sauce, see our sriracha guide. For another shelf staple, read our sambal oelek guide. For the savoury seafood condiment, see our XO sauce guide.