Sun Yum is a Teochew Chinese condiment maker with a tight, high-quality lineup: a fragrant Chili Oil ($16) and a premium XO Sauce ($25). Between them they cover the two things that instantly make a simple bowl taste like it came from a restaurant — crunchy, aromatic heat and deep, savory dried-seafood umami. Both ship from Ding-go's US warehouse, so you don't need a trip to an Asian grocery to keep them stocked. Here's what each one is, how they differ, and the dishes they were made for.
Sun Yum Chili Oil vs XO Sauce: which is which?
| Chili Oil | XO Sauce | |
|---|---|---|
| Flavor | Aromatic, crunchy, warming heat | Rich, savory, seafood-forward umami |
| Base | Chilies + aromatics in oil | Dried seafood, chili & aromatics |
| Heat | Medium | Mild–medium |
| Best on | Noodles, dumplings, eggs, rice | Fried rice, noodles, seafood, tofu, greens |
| Price | $16 / 170g | $25 / 170g |
What is Sun Yum Chili Oil?
Sun Yum's Chili Oil is the workhorse: chilies and aromatics slow-infused into oil with plenty of crunchy bits, so you get fragrance and texture, not just raw heat. It sits at a friendly medium spice level — enough to wake a dish up without burning it down — which makes it the jar you reach for daily. Spoon it over a fried egg, stir it into plain rice, drizzle it on dumplings, or fold it through Mom's Dry Noodle for an instant upgrade. If you like it, you'll want to compare it with the THIS CHILÉ and Vegalchemy Sichuan chili options too.
What is Sun Yum XO Sauce?
XO sauce is the luxury of the Chinese pantry — a chunky, savory condiment built from dried scallop and dried shrimp, cooked down with chili, garlic, and shallot until it's intensely umami. Sun Yum's XO Sauce ($25) delivers that restaurant-grade seafood depth in a jar. A single spoonful transforms fried rice, tosses into noodles, tops steamed tofu or blanched greens, or finishes a piece of fish. It's less about heat and more about savoriness, so it plays a different role than the chili oil — many people keep both. For another take on the style, see A Hosanna's salted-egg XO sauce.
How to use them: pairings that work
These two condiments are at their best on simple, carb-forward bases. Spoon the chili oil over a bowl of Uni-President Lai Yi Ke or any pick from our best instant noodles guide; stir a spoon of XO sauce into day-old rice with a beaten egg for the fastest great fried rice you'll make. Both are excellent on dumplings and potstickers. For a bigger flavor build, layer chili oil for heat and XO for umami on the same bowl — they don't compete. Vegetarians should note XO sauce is seafood-based; reach for the chili oil or the plant-based Vegalchemy Vegan XO Sauce instead.
Chili oil and XO sauce: storage and shelf life
Keep both jars sealed and out of direct sunlight. Once opened, refrigerate the XO sauce and always use a clean, dry spoon — the dried-seafood content means moisture is the enemy. Chili oil keeps well at cool room temperature but also does fine in the fridge; let it come back to room temp so the oil loosens before serving. A clean spoon every time is the single biggest factor in how long an opened jar lasts.
Where to buy Sun Yum in the US
Ding-go ships both Sun Yum condiments nationwide from a US warehouse, in days rather than weeks and with no customs fees. Explore more table upgrades in the The RICH Sauce guide and across the Top 100 Bestsellers.
FAQ
What's the difference between chili oil and XO sauce?
Chili oil is about aromatic, crunchy heat from chilies infused in oil, while XO sauce is a chunky, savory condiment built from dried seafood (scallop and shrimp) with chili and aromatics for deep umami. Chili oil adds spice; XO sauce adds savoriness. Many people keep both.
Is Sun Yum XO sauce vegetarian?
No. Traditional XO sauce, including Sun Yum's, is made with dried scallop and dried shrimp, so it is not vegetarian. If you want the style without seafood, try a plant-based option like the Vegalchemy Vegan XO Sauce.
How spicy is Sun Yum chili oil?
It sits at a medium heat level — aromatic and warming rather than punishing — which makes it versatile enough for everyday use on eggs, rice, noodles, and dumplings.
What do you eat XO sauce with?
XO sauce shines on fried rice, tossed noodles, steamed tofu, blanched greens, and seafood. A single spoonful adds restaurant-level savoriness; start small because it's concentrated.
How long does an opened jar last?
Refrigerate XO sauce after opening and use a clean, dry spoon each time; it will keep for weeks to months. Chili oil is more stable but also benefits from a clean spoon and cool storage.
Where can I buy Sun Yum condiments in the US?
Ding-go stocks both the Sun Yum Chili Oil and XO Sauce and ships them nationwide from a US warehouse, so you don't need a local Asian grocery store.
