This Sichuanese-style mala 麻辣 (numbing) chili crisp is the original Su family recipe, handed down to producer Chen Yu Chao 陳宇超 by his mother. It’s complex, tingly, and aromatic with a clean finish and a brilliant red color.

Because it doesn't have much salt or sugar in it, you add it to your cooking, in recipes like Ma Po Tofu and Red Oil Wontons, or drizzle freely over dishes without worrying about making them too salty or sweet. Stir well before using to get plenty of crispy sediment.

Eater calls Su "the best thing to happen to a stash of frozen dumplings," and Epicurious has named it "one of the best chili crisps you can buy." Su Chili Crisps pack a punch with only a few ingredients and no food additives.

For chili crisps without the numbing sensation, check out Cilantro (also gluten-free) and Five Spice flavors.

Ingredients and Instructions

Soybean Oil, Dried Chao Tian Jiao Peppers, Sesame Seeds, Soy Sauce (Water, Soybean, Wheat, Salt), Sichuan Peppercorn, Salt

Contains soy
Contains wheat

Best before printed date
Store in fridge for maximum freshness

About Su Spicy Oil

Su Spicy Oil is Chen Yu Chao 陳宇超, producer of Su Chili Crisp.

My mother was born in the crowded military villages of 1930s Taiwan. There, she learned to make a chili oil with such a delicious smell, it attracted neighbors from down the block. As she grew older and production became too difficult for her, I took over and continued making this chili oil by hand, in the way that she taught me.