Fly By Jing sits high on the short list of frequently used condiments in my household. The company’s ridiculously delicious, spicy, tongue-numbingly zingy flagship product pretty much put Sichuan-style chili crisp on the American culinary map, and will add zippy crunch and punch to every dish you serve it with. (And yes, it’s true that it’s excellent on ice cream!) Thanks to Fly By Jing’s popularity, you can now get their chili crisp and other brands’ versions at nearly every big-box store and supermarket chain across the country, and that is a very good thing for fans of complex spicy flavors.
The company also makes chili oil, spice rubs, and other amazing Sichuan-style treats, many of which work fantastically with grilled foods. Which is why I’m thrilled to share this grilled-food feast cooked up by Fly By Jing founder Jing Gao and her business partner Stephanie Hjelmeseth, who together run a charming grab-and-go restaurant and grocery in L.A. called Suá Superette serving up these very same dishes. Think cold soba noodles, refreshing cucumber salad, hearty forbidden rice salad, and the best chicken skewers I’ve had in years. Maybe the fact that they’re Kung Pao style has something to do with that. Bonus: It’s all gluten free!
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