FLYBYJING Sichuan Chili Sauce Duo, 2 x 6oz — Original Chili Crisp & Sweet + Spicy, Crunchy Umami & Tangy-Sweet Finish

Two 6oz jars of FLYBYJING's celebrated Sichuan chili sauces—the Original Chili Crisp and the Sweet + Spicy Sichuan Chili Sauce—bring crunchy, savory heat and tangy-sweet balance to everything you cook.

These jars pair Jing Gao’s Chengdu-inspired recipes to deliver two complementary flavor profiles: a tingly, crispy, umami-packed chili crisp and a sweet-savory, tang-forward chili sauce. Made with heirloom Erjingtiao peppers, crunchy aromatics, and carefully selected oils and spices, the duo is crafted to elevate simple meals, finish leftovers, and inspire new dishes in any kitchen.

How do these sauces change everyday meals?

Both sauces are designed to be versatile finishing condiments that add texture, heat, and depth without heavy prep. Use a spoonful to brighten bowls, toss with roasted vegetables, or blend into dressings and marinades for an instant flavor upgrade.

• Add to noodles or rice for bold umami and crunchy contrast.
• Mix into mayo for spicy-sweet aioli on sandwiches and burgers.
• Use as a glaze or marinade for proteins like tofu, chicken, or salmon.
• Build a quick dipping sauce for dumplings, spring rolls, or fries.

What’s the difference between Original Sichuan Chili Crisp and Sweet + Spicy?

The Original is crunchy and numbing, featuring toasted garlic, shallots, and Sichuan pepper that create a textural kick and tongue-tingle. The Sweet + Spicy version balances chili heat with a glossy, tangy-sweet profile that reads like a chili jam—great when you want sweetness alongside spice.

• Original: crispy bits, pronounced tingle, savory depth.
• Sweet + Spicy: syrupy texture, bright tang, sweeter chili notes.
• Both are vegan and built on non-GMO cold-pressed oil and authentic regional peppers.
• Complement each other when layered—crunch from Original, gloss and balance from Sweet + Spicy.

How should I use and store the sauces for best results?

Mix the jars before each use to reincorporate the aromatics and oil; this restores even texture and flavor. Keep refrigerated after opening to maintain freshness and the crunchy bite; the sauces will keep well for several months when chilled and sealed.

• Stir thoroughly to redistribute solids and oil before spooning.
• Refrigerate after opening and use clean utensils to avoid contamination.
• Ideal shelf-life: several months refrigerated; check aroma and texture.
• Use in cooking or as a table condiment; small quantity transforms entire dishes.

Who is this for? Home cooks, spice lovers, and anyone curious about authentic Sichuan flavors will find this duo useful. It's aimed at people who want to add professional-level depth to weeknight meals, elevate takeout and leftovers, or experiment with bold Asian-inspired condiments—without complex preparation. Food writers, cookbook enthusiasts, and fans of crunchy, layered sauces will appreciate Jing Gao’s attention to traditional ingredients and modern kitchen convenience.

Ingredients

Ingredients vary by flavor and may include: Non-GMO Soybean Oil, Non-GMO Rapeseed Oil, Dried Chili Pepper, Garlic, Shallots, Fermented Soybean (Soybeans, Water, Salt, Rice Flour, Spices), Sesame Oil, Soybeans, Fava Beans, Yellow Split Peas, Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, Mushroom Powder, Yeast Extract, Ginger, Sichuan Pepper, Seaweed Powder, Shallot Oil (Canola Oil, Shallots), Natural Flavors, Spices