Name: Original Sichuan Chili Crisp
Brand: Fly By Jing

The Small Batch 25 · No. 3 of 25

No.3Photo: Fly By Jing
Sauces and heat

Original Sichuan Chili Crisp

From Fly By Jing · Los Angeles, by way of Chengdu · @flybyjing

Jing Gao grew up between Chengdu and the West, cooked her way through Sichuan, and in 2018 put the chili crisp she couldn't buy anywhere else on Kickstarter. It's made in Chengdu with tribute pepper and erjingtiao chilies, and it started the whole chili crisp shelf you now see in every store.

The jar that made everybody put chili crisp on everything. Five-minute noodles, a spoon of this, and you've beaten takeout.

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Cook with it
Five-minute spicy peanut noodles
10 min · serves 2 · The sauce comes together in the bowl while the noodles boil, loosened with a splash of the noodle water.
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You need
- 8 oz (225 g) dried wheat noodles
- 2 tbsp Fly By Jing Sichuan Chili Crisp, plus more to serve
- 2 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar (Chinkiang)
- 1 tsp sugar
- 1 small garlic clove, finely grated
- 2 to 3 tbsp hot noodle water
- 2 scallions, thinly sliced
- 2 tbsp roasted peanuts, chopped
- A few sprigs of cilantro
How to make it
1. Bring a pot of water to a boil and cook the noodles as the package says.
2. Meanwhile, in a big bowl, stir the chili crisp, peanut butter, soy sauce, vinegar, sugar and garlic together.
3. Just before draining, add 2 to 3 tablespoons of the hot noodle water to the bowl and whisk until the sauce is smooth and pourable.
4. Drain the noodles, drop them into the bowl and toss until every strand is coated.
5. Top with scallions, peanuts, cilantro and another spoon of chili crisp.
Chef's own recipe, written for Original Sichuan Chili Crisp. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.
Inspired by Fly By Jing's own recipe: flybyjing.com