How spicy is this compared to sriracha or other hot sauces?

It has moderate heat—enough to notice but not overwhelming. The difference is the numbing tingle from Sichuan peppercorns, which adds a layer of sensation beyond just spice. If you use sriracha regularly, this will feel warm and complex rather than punishingly hot.

Does it need to be refrigerated after opening?

No. The oil base and spice mixture keep it stable at room temperature. Store it in a cool, dry place and it will hold its flavor for months.

Can I use this for cooking or just as a finishing condiment?

Both. You can cook with the infused oil to add flavor from the start, or spoon it over finished dishes for texture and a flavor boost. It works as a stir-fry oil, a noodle topping, or a dipping sauce.

What does the numbing sensation from Sichuan pepper feel like?

It's a gentle tingling or buzzing on your tongue and lips, distinct from heat. It's not painful—more like a mild pins-and-needles feeling that fades quickly. It's a signature element of Sichuan cooking and complements the chili heat.

Original Sichuan Chili Crisp

Vegan

The 3-second version

Numbing Sichuan pepper heat with fermented black bean umami
Crispy chili flakes and aromatics suspended in infused oil
Made in Chengdu without sugar, preservatives, or artificial flavors
Contains Sichuan pepper's numbing sensation
Spicy enough to notice
Sediment settles; stir before use

Why it's on GiftsFeed

Chengdu-Made Chili Crisp With Sichuan Pepper and Fermented Soy

Most chili oils are just heat suspended in fat. This one treats the chili crisp as a condiment in its own right, layering the málà tingle of Sichuan pepper with the funky depth of fermented black beans and the crunch of fried aromatics. It's the difference between adding spice and adding a savory, textured accent that changes the dish.

If you find yourself reaching for hot sauce out of habit rather than excitement, this is worth the switch. It's made in Chengdu by people who understand how the numbing and the heat should balance, and it shows in the way the flavor develops rather than just hitting you upfront.

Good gift when

People who cook with hot sauces but want more complexity than straight heat
Anyone building a pantry around bold, layered flavors
Fans of fermented or umami-forward condiments

Skip it if If you're sensitive to spice or unfamiliar with the tingling, numbing effect of Sichuan peppercorns, this will be an adjustment. It's not extreme, but both the heat and the málá sensation are present and intentional.

Specs

Size: 6 oz. jar
Made In: Chengdu, Sichuan
Dietary: Vegan, sugar-free
Additives: No artificial flavors or preservatives

What's included

One jar of chili crisp

If you're giving it

No sizing to guess

Glass jar travels well but may need a gift bag or wrapping.

The details

This chili crisp delivers the signature málà sensation of Sichuan cooking—a tingling numbness from Sichuan peppercorns paired with chili heat and the umami of fermented black beans. Made in Chengdu, it suspends crispy chili flakes and aromatics in oil, so every spoonful brings texture along with flavor.

The heat builds without overwhelming. You get warmth and a gentle tingle rather than a straight burn, which means the savory notes stay front and center. Drizzle it over noodles, eggs, rice, or roasted vegetables to add complexity without masking what's underneath. It works as a cooking oil, a finishing condiment, or a dip.

Because the oil carries the flavor, a small amount goes a long way. The crispy bits settle at the bottom, so you can use just the infused oil for a lighter application or scoop from the bottom for maximum crunch and spice. It stays shelf-stable at room temperature and the flavors hold steady over time.

The formula skips added sugar and preservatives, relying instead on fermentation and spice to build its profile. If you've only tried mass-market chili oils, this version offers more dimension—deeper, rounder, and less one-note. It's vegan and works across cuisines, not just Sichuan dishes.

Fly By Jing

Original Sichuan Chili Crisp

A crunchy, numbing condiment that layers heat with savory depth

$30at flybyjing.com

Choose an option

Quantity

Buy from Fly By Jing

Ships and sold by Fly By Jing. About this merchant

The 3-second version

Numbing Sichuan pepper heat with fermented black bean umami
Crispy chili flakes and aromatics suspended in infused oil
Made in Chengdu without sugar, preservatives, or artificial flavors
Contains Sichuan pepper's numbing sensation
Spicy enough to notice
Sediment settles; stir before use

Cheaper alternatives

Questions

How spicy is this compared to sriracha or other hot sauces?: It has moderate heat—enough to notice but not overwhelming. The difference is the numbing tingle from Sichuan peppercorns, which adds a layer of sensation beyond just spice. If you use sriracha regularly, this will feel warm and complex rather than punishingly hot.
Does it need to be refrigerated after opening?: No. The oil base and spice mixture keep it stable at room temperature. Store it in a cool, dry place and it will hold its flavor for months.
Can I use this for cooking or just as a finishing condiment?: Both. You can cook with the infused oil to add flavor from the start, or spoon it over finished dishes for texture and a flavor boost. It works as a stir-fry oil, a noodle topping, or a dipping sauce.
What does the numbing sensation from Sichuan pepper feel like?: It's a gentle tingling or buzzing on your tongue and lips, distinct from heat. It's not painful—more like a mild pins-and-needles feeling that fades quickly. It's a signature element of Sichuan cooking and complements the chili heat.