I Tried Fly By Jing’s Hot New Item: Mild Chili Crisp

Mild chili crisp is probably anathema to a lot of people. Like, how is that different from non-spicy hot sauce? What’s the point of adding a spicy condiment to your food if it isn’t spicy anymore? Well, listen. I’m here today serving as representative of the gastrointestinally challenged people of the world and my message is clear: Mild chili crisp is a godsend and it DEFINITELY serves a purpose, even if it won’t set your mouth (and stomach and esophagus) on fire. One of our favorite chili crisp brands, Fly By Jing, just launched their Mild Sichuan Chili Crisp and it is good. Like, really good.

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New Product!

Fly By Jing Mild Chili Crisp

Fly By Jing

Pros: I know what you’re wondering: What is chili crisp made out of if it isn’t made out of spicy chili flakes? Well, apparently, it’s made out of non-spicy chili flakes. Yes, this new condiment is still loaded with crunchy chili goodness, although dried chili pepper isn’t as high on the ingredients list as it is in the spicy version. Instead, the first crunchy things listed on this jar are onions and textured soy protein. Really, I could have sworn there was dried nori in the mix because this stuff is SO umami. It’s also packed with dried garlic flakes (yum) and fried shallots. It has just a touch of heat that settles in the back of your throat rather than setting your entire mouth ablaze and the salt level is perfect, by which I mean “high.” There’s something to tickle every bud on your tongue and so much tasty stuff to chew on, too. I ate this drizzled on scoops of hummus and had to force myself to stop. I can’t wait to try it on my next rotisserie chicken (if you’re not eating chili crisp with your rotisserie chicken, you really need to start).

Cons: This is the best condiment I’ve taste tested in a long time. But I suppose if you’re TOTALLY resistant to heat, the extremely light burn might be a bother. I would serve this to a kid without qualms, though.

Credit: Liv Averett / Fly By Jing

Rating:

10/10

Sporks

About the Author

Howdy! I’m Gwynedd, Sporked’s managing editor. I live in Los Angeles and have access to the best tacos the U.S. has to offer—but I’m a sucker for a crunchy Old El Paso taco night every now and then. I’ve been at Sporked since 2022 and I’m still searching frozen mozzarella sticks that can hold a candle to restaurant sticks. Why you should trust me: I’ve been a journalist for 20 years (yikes), a consumer of food for 40-plus years, and I’m truly hard pressed to think of foods I don’t like (or that I can’t tolerate at the very least). Oh and one time I cooked my way through Guy Fieri’s cookbook and wrote about the journey through Flavortown. What I buy every week: Trader Joe’s Original Savory Thins. Fat free plain yogurt (usually Fage or Nancy’s). Honeycrisp apples. Sweet cream coffee creamer for my at-home Americanos. A frozen cauliflower crust pizza and some jarred mushrooms to top it with. Old El Paso Stand ‘N Stuff taco shells and Gardein Ground Be’f, even though I think “be’f” is a nightmarish contraction. Favorite ranking: Stouffer’s frozen dinners. I don’t own a microwave (I get my cancers the old fashioned way!), so I love taste testing things that I don’t really buy to eat at home. Least favorite ranking: Soy sauce. Don’t get me wrong, I love soy sauce—but consuming that much sodium in one sitting is probably illegal in some countries. Our frozen enchilada taste test was a close second; the smell of microwaved corn tortillas still haunts me.