The Original Chili Crisp · Loved by Millions Worldwide
The jar that launched a thousand recipes. Crispy chili flakes, Sichuan peppercorn, and rich soybean oil — the condiment that makes everything better.
$5.99 100+ Sold
Every kitchen has that one condiment that fixes everything. If yours doesn't, you're missing Laoganma.
Yesterday's rice, plain noodles, sad steamed veggies. Everything tastes the same without a flavor bomb.
Liquid hot sauce adds heat but no texture, no depth. You need crunch, umami, and aroma in one spoonful.
You grew up with 老干妈 on the dinner table. Nothing overseas comes close to that familiar jar.
You want restaurant-level flavor in 30 seconds. One spoonful of Laoganma turns instant noodles into a meal.
Drizzle it, stir it, dip it. Laoganma goes with literally everything.
Drop a spoonful into your ramen or instant noodles. The crispy bits float on top, the chili oil turns the broth red. Instant gourmet.
Mix with a splash of vinegar and soy sauce. The perfect dipping combo for dumplings, potstickers, or wontons.
Sunny-side up egg on rice, one spoonful of Laoganma on top. The crispy chili meets the runny yolk. Pure magic.
On avocado toast, pizza, grilled cheese, or mac and cheese. Once you try it, there's no going back.
From a small Guizhou kitchen to tables in 150+ countries.
Simple, honest ingredients. No gimmicks.
The rich, golden base that carries all the flavor and keeps the crispy bits perfectly crunchy.
Crispy, crunchy chili pieces — fried to perfection for that signature crunch in every bite.
Adds a sweet, savory depth that balances the heat and rounds out the flavor profile.
豆豉 — the umami backbone. Fermented black beans add that deep, savory complexity.
Key highlights sourced from official product listing. For the full ingredient list, refer to the product packaging.
Four layers of flavor in every spoonful.
Fried chili flakes deliver a warm, building heat that's bold but never overwhelming.
Every spoonful has texture. Crispy bits that pop between your teeth.
Fermented soybeans and fried onion create layers of rich, savory flavor.
A subtle numbing note from Sichuan peppercorn that keeps you reaching for more.
Get the most out of your purchase with these practical tips
Asian condiments are often more intense than Western equivalents. Start with half the amount you'd use for soy sauce or vinegar, then adjust.
Most Asian sauces and pastes last longer refrigerated. Laoganma chili crisp, gochujang, and miso all benefit from cold storage.
Many condiments work both ways. Add chili oil during stir-frying for depth, or drizzle on finished dishes for a flavor punch.
Artisanal sauces often have shorter shelf lives than mass-produced ones. Use within 3-6 months of opening for peak flavor.
See how it stacks up against similar products in its category.
The 210g jar is a compact size — perfect for trying the formula. The 7.4oz jar offers more for regular users. Both contain the same beloved spicy chili oil with crispy bits.
View Laoganma Chili Crispy (7.4oz) →Laoganma is a Chinese classic — chunky chili crisp with fermented soybean and intense heat. S&B is Japanese — smoother texture with garlic umami and controlled spice. Laoganma for authentic Chinese heat; S&B for Japanese garlic umami.
View S&B Umami Chili Oil (Spicy) →Common questions about LAOGANMA Spicy Crispy Chili Oil 210g
$5.99 for the jar that changed condiments forever. Free shipping on orders over $89.