How do you avoid getting burnt by hot oil?
In a hot pan, the oil droplets jump off for three reasons usually:


When you add oil to a hot pan that is not completely dry yet (i.e some water present in the pan). This residue water will boil, turn into steam and splatter oil.
When you are adding wet food to the hot oil. The water turns into steam and splatters oil. Solution: Making sure the food is fairly dry before putting in oil. E.g. drying vegetables with a paper towel.
When you are turning food. Solution: as @Wayfaring Stranger said, flip to food towards the opposite end, not towards you.


Another thing might be that you are using a very shallow walled-pan, but mostly, splattering oil is due to water being present.