Lee Kum Kee Chiu Chow Chili Oil

Lee Kum Kee's Chiu Chow style chili oil features fried chili flakes and garlic suspended in soybean oil, resulting in a crunchy, aromatic texture. It differs from their standard L Chili Oil by focusing on a crispy, dry texture rather than a smooth, ground chili paste.

Despite being produced by the massive Guangdong-based company Lee Kum Kee, the recipe originates from the Chaozhou (Teochew) region of eastern Guangdong. It is traditionally made by deep-frying dried chilies and garlic until they are perfectly crispy.

The sauce is moderately spicy, but its primary draw is actually the deeply savory, roasted garlic flavor and the crispy texture. The soybean oil helps mellow out the heat of the fried chili flakes, making it a highly addictive condiment.

This chili oil is incredibly versatile and is traditionally served as a condiment for plain congee or wonton noodles. It also works exceptionally well as a crispy topping for dumplings, fried rice, or even stirred into a bowl of ramen.