![]() “Thanksgiving, to me, is the most personal meal,” she says as she scrapes the last of the sauce in the blender into a bowl. Gao, on a brief break from her cookbook tour, is planning a dinner with Brandon Jiu at his Chinese American restaurant Mister Jiu’s in San Francisco. She’s testing her version of chimichurri to go with turkey, in between meetings and calls. Into Gao’s blender goes cilantro, with Chinese black vinegar and soy sauce, then spiked with Sichuan pepper-infused oil. I still have to go up against those assumptions.” Sichuan x Thanksgiving “It’s come a long way,” she says, “but whether it’s retailers or other brands bigger than us, they still say is a trend or fad or not here to stay. “A lot of people still don’t know what chili crisp is. ![]() No, it isn’t, says Gao, who has long dark hair and often wears a black or bold-colored dress and a chunk of citrine, “a very good business crystal,” around her neck. Another with Singapore-based Irvins, famous for its salted-egg potato chips, is in the works.Ĭhili crisp has arrived, and it’s everywhere, right? A collaboration with Sun Noodle will bring a Fly by Jing ramen kit to Whole Foods. Shake Shack and Panda Express plan to roll out Fly by Jing menu items in the coming months. This month, along with fashion and beauty influencer Stephanie Liu Hjelmeseth, she is set to open Suá Superette, a grab-and-go market she describes as “Pret a Manger meets Sichuan flavors,” on Larchmont Boulevard. Her cookbook, “The Book of Sichuan Chili Crisp: Spicy Stories and Recipes From Fly by Jing’s Kitchen,” was published in October by Ten Speed Press. She has sold more than 2 million jars of Fly by Jing Sichuan Chili Crisp, and it’s now available at thousands of stores across the country, including Costco, Target, Kroger and Ralphs. Long before she launched her food business - the foundation of which is her version of Sichuan chili crisp in all its spicy, funky, sludgy glory - her mission has been to “expand palates and minds,” challenging hierarchies of taste that have historically underestimated Chinese food.īy many measures, Gao, who is 36 years old, has succeeded already. She was born in its capital, Chengdu, and is a frank, ardent and entrepreneurial ambassador of its culinary heritage. Here are a few ideas from Gao on how to best enjoy the condiment in surprising and delicious ways-plus a few chili crisp recipes to put the sauce to work.But no flavors are more important to her than those of China’s Sichuan province. Whether you’re looking to use up a jar sitting in your fridge or have been eyeing one at the grocery store, we’re here to help you make the most of it. ![]() You don’t need to be a cooking pro, though, to mix it into your meals-but you just may need a little help figuring out the best way to do so. She’s been scooping the condiment onto meals since she was a child, eating it on foods like pizza, tacos, mango, or her favorite-fried chicken. “Chili crisp became an easy and delicious way to add a spicy, umami twist to any dish,” Gao says. Then, during the pandemic, its popularity really surged here, when home cooks started experimenting with the sauce as a way to shake up their meals, she explains. Though it’s been used in China for centuries, it only really started to pop up in stores across the US over the past few decades, Jing Gao, founder and CEO of the chili crisp brand Fly By Jing and author of The Book of Sichuan Chili Crisp, tells SELF. The highly stanned condiment packs an array of tasty ingredients like chili peppers, various oils, garlic, shallots, and spices like mushroom powder, ginger, seaweed, and Sichuan pepper. If you haven’t yet tried it yourself, you’ve probably at least encountered it on TikTok, where tons of creators have been posting drool-worthy clips and dousing the red-speckled sauce on everything from noodles to ice cream. By now, you’ve likely heard of chili crisp-a spicy, crunchy, and savory oil-based condiment usually packed in artfully designed jars.
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