FLYBYJING Original Sichuan Chili Crisp: Premium Chili Oil w/Crunchy Garlic and Shallots - Spicy, Savory, Vegan, Sugar Free Hot Sauce - Good on Noodles, Proteins, Veggies & Everything, 6oz (Pack of 1)

Sure this stuff is a bit expensive, but it is delicious and nothing else really compares to the taste. I have used and bought several chili crisps now and although I do like all of them for different reasons, this one has a very unique taste and is perfect for ramens, stir fry, kimbap, rice bowls, etc. I also really like it on pizza, although I have yet to try it on ice cream. I will say you get a lot more oil to chili crisp ratio in the Fly By Jing compared to some other brands that are more chili crisp with less oil and the chilis are finer and more mashed, so a softer texture and less crunch, but it has a very unique taste to it. It is worth getting the larger size - much better value as it lasts forever in the fridge. Not too hot - there is a hotter version, but I prefer the original for versatility.

This is so savory and spicy and delicious on just about anything. The flavor profile and consistency are on point.I got a grocery store dupe to try (for convenience) and immediately went back to ordering FBJ. The other one had no flavor and the chili was all clumped together. FBJ will be my go-to chili crisp from here on out!

So delicious !I’ve been adding this stuff to so many things. I drizzle it on cottage cheese. Great on eggs. Fried rice. Chicken. Great savory, umami flavor.I give it as a gift wherever I go and everyone loves it.It’s too expensive, but I’ve tried cheaper brands at Ranch 99 and the like and while those are good, they aren’t *great* like Jing’s.

Not the absolute best chili oil I’ve had but still tastes great! No complaints at all, I’ve just had better tasting chili oil. Would still recommend!

Initial taste comes across to me as smoky flavor, followed quickly by a good amount (but just under too much) HEAT.I'll be using it mostly in my noodles. But I already made cottage cheese toast and drizzled some on.Definitely likes being mixed into something with strong flavor, but works great with cheese, too.The soy sauce lifts this above Trader Joes "Crisp Hot Chili" sauce.

The media could not be loaded. Unfortunately, inside the jar is mostly oil and the texture is not really crispy. The flavors are good though, you can definitely sense the numbing sichuan peppercorns; and the fermented soybeans add great flavor and saltiness. Very good on hot steamed white rice, also the hot rice really allows you taste and smell the product.IMO, the garlic crunch made by S&B has the best texture overall but doesn’t have this flavor. I might mix the two because of the leftover oil.

First things first, let's be clear that I'm comparing this to the more ordinary "Lao Gan Ma" (at least I'm trusting that that's the correct name) chili crisp I can get at the store, and understand that to me, that's a perfectly fine chili crisp. There's a little texture, a little crunch, some nice warm heat - I like it. I'm a fan.This is an entirely different experience. "Better" is up to you, but for me, yeah.First of all, it's less a chili *crisp* than it is a chili *chew* if we're gonna name it after texture. There's less of a crunch than there is the feel of the preserved beans giving you a little resistance when you hit one. That's not a complaint, but it was a bit of a surprise. I definitely wasn't expecting that. Not unpleasant, though, as the texture's been welcome in anything I've used it in.It's also demonstrably hotter, and a greater percentage of oil. The brand I'm used to, there's a jar full of crisp with a fraction of an inch of oil on top, so you can get a mix in every serving, the jar I got here was almost half oil. It was a little disappointing, but not a huge complaint as the oil itself is spicy and flavorful, carrying a good bit of the umami from those beans, too. And it's definitely spicier than my usual. Not comically so, but enough that it required a little adjustment regarding what I thought I'd be tasting when I first tried it.The main difference, though, is the flavor. Normal chili crisp - for me - is just about adding a little crunch and a little heat. This avoids the crunch almost entirely, packs a little extra heat, and a ton of rich flavor. I still won't be putting it on ice cream in the near future, but I've found that for me it's at its best on tacos. Something I previously wouldn't have bothered putting my old chili crisp on since it'd be redundant, but with this, it really works.Putting it over melted cheese, crostinis that I'm having with soup, adding to salad, tacos - as mentioned, even putting a big blob over a fried egg on some ramen - NOTHING I've tried it with has been anything less than spectacular. Will purchase again without a moment's hesitation.

I really enjoyed this chili crunch on many dishes - pot stickers, garlic or sesame noodles. It is garlicky and flavorful. But it is not spicy -- low-medium.