The Subtle Differences Between Chili Crisp And Chili Crunch

Spicy condiments have taken the food world by storm. From Thai sriracha to Korean gochujang, bold sauces now appear everywhere, from street food stalls to fine dining restaurants.

Among them, two jars that seem almost identical keep showing up on shelves and in recipes: chili crisp and chili crunch. Both bring fiery heat, aromatic oil, and a satisfying texture, but their names are often used interchangeably, leaving many people wondering if they are actually different.

The truth is that the line between the two is very fine, and often depends more on texture, branding, or even marketing choices than on any strict culinary definition.

What Chili Crisp And Chili Crunch Have In Common

At their core, both chili crisp and chili crunch are variations of chili oil. Each is made by infusing oil with dried chili peppers and a mix of aromatics like garlic, shallots, or onions. What makes them distinct from plain chili oil are the crunchy solids that remain in the jar. These bits float in the oil and give the condiment its addictive texture and rich umami punch.

Both versions have existed for centuries in China, where chili condiments remain a staple. What was once found mainly in Asian markets has now gone mainstream. Today, you can pick up jars at major grocery stores such as Walmart, Costco, or Trader Joe’s, and there are hundreds of brands producing their own signature versions.

Whether you call it crisp or crunch, the condiment is versatile. It is spooned over dumplings, stirred into noodles, spread on pizza, or even drizzled on vanilla ice cream. The appeal is not just the spice but the balance of heat, aroma, and satisfying texture.

Texture: The Key Difference

If there is a true difference between chili crisp and chili crunch, it comes down to texture. Chili crisp typically contains smaller, fried fragments of chili flakes, garlic, or shallots, which give it a subtle crunch without feeling heavy. The bits are present but not overwhelming, allowing the oil itself to shine.

Chili crunch, on the other hand, leans into chunkier, heartier additions. Many brands add peanuts, sesame seeds, soybeans, or even dried shrimp to boost both flavor and chew. These extras create a bolder, more substantial texture than chili crisp, making each spoonful thicker and more filling.

The naming, however, is far from standardized. One jar labeled chili crisp may be crunchier than another marketed as chili crunch. Often, what you get is less about a culinary rule and more about a brand’s recipe choices.

A Brief History: Journey to Global Recognition

While chili crisp feels like the trend of the moment, it has deep roots. Lao Gan Ma, the legendary Chinese brand created by Tao Huabi in 1984, is often credited with bringing chili crisp into global recognition. Today, the company produces more than 1.3 million jars a day, making it one of the most popular condiments in the world.

American diners only began embracing chili crisp more recently, spurred by adventurous chefs and social media buzz. Fly By Jing, founded by Jing Gao, gained popularity with its Sichuan Chili Crisp that uses fava beans, pumpkin seeds, and numbing Sichuan peppercorns. Around the same time, celebrity chef David Chang introduced Momofuku Chili Crunch, deliberately highlighting the crunchiness in its branding.

The Chili Crunch Controversy

The naming dispute came to a head in early 2024. Momofuku filed to trademark the term “chili crunch” and sent cease-and-desist letters to smaller food makers using the name. The move drew immediate backlash from the Asian American food community and beyond. Many argued that “chili crunch” was a generic descriptor that had been used for decades and could not be owned by a single company.

The criticism was strong enough that David Chang and Momofuku withdrew their trademark attempt and issued a public apology, acknowledging the harm caused to small businesses. The episode underscored just how valuable and competitive the chili condiment market has become, as well as how strongly communities feel about protecting culinary traditions.

How To Use Chili Crisp And Chili Crunch

Part of the appeal of chili crisp and chili crunch lies in how versatile they are. A spoonful can wake up almost any dish, whether Asian or not. Some of the most popular uses include:

• Noodles and rice: Stir into ramen, fried rice, or lo mein for instant flavor.
• Eggs: Add to scrambled eggs or drizzle over a fried egg on toast.
• Meats and seafood: Mix into marinades for chicken, pork, or fish.
• Dumplings: Use as a dipping sauce for potstickers or wontons.
• Unexpected pairings: Spoon over vanilla ice cream, avocado toast, or even popcorn.

For those with nut allergies, chili crisp may be the safer option since chili crunch often relies on peanuts and seeds for texture.

Making Your Own At Home

If store-bought jars do not meet your preferences, you can make your own chili condiment at home. The process involves gently heating oil with aromatics like garlic, shallots, or star anise, then pouring the hot oil over chili flakes, spices, or other crunchy ingredients of your choice. Once cooled, you can customize with soy sauce, sesame seeds, or sugar depending on your flavor preferences.

Homemade versions give you full control over both spice level and texture, letting you decide whether to lean toward crisp or crunch. Plus, you can experiment with different peppers, from mild bell peppers to fiery jalapeños and dried chilies.

Why The Distinction Matters (And Doesn’t)

At the end of the day, the difference between chili crisp and chili crunch is subtle. One tends to be lighter and crispier, while the other embraces more hearty, chunky textures. But in practice, the names are often used interchangeably, and no official rule dictates what goes into each.

For consumers, the bigger takeaway is that not all jars are alike. Some emphasize heat, others focus on crunch, and some highlight complex aromatics like Sichuan peppercorns or crystallized ginger. If you are shopping for your first jar, it may take a little trial and error to find one that matches your taste and spice tolerance.

Spice It Your Way

Chili crisp and chili crunch share far more similarities than differences. Both are oil-based condiments that balance spice, aroma, and texture in a way that makes them endlessly versatile. The distinction between them is usually one of degree rather than kind, hinging mostly on how much crunch a brand decides to include. What began as a staple of Chinese cuisine has now become a global trend, embraced by chefs, home cooks, and food lovers alike. Whether you prefer a subtle crisp or a hearty crunch, one thing is clear: these condiments have earned their place on the modern table.

References

• The Simple Difference Between Chili Crisp And Chili Crunch- FoodRepublic.com
• The Textural Difference Between Chili Crisp And Chili Crunch- TastingTable.com
• What’s The Difference Between Chili Crisp And Chili Crunch?- ChowHound.com