Shuai Wang has been making his Chilli Crunch from his grandmother's recipe for over a decade (fennel, coriander, cumin, and chilli flakes), refined to the gram over 11 years at Jackrabbit Filly. His Sichuan Hot Chicken Spice was born on a trip to a trout farm outside Beijing, where he watched fish get doused in chilli powder and cumin and realized heavy spicing on proteins wasn't wrong...it was everything!
Both blends are sold dry, so you bloom them fresh in hot oil at home. That's the whole point. Fresh always wins!
This bundle gets you both tins and the Chilli Crisp Fried Egg tote! Because every great collab deserves a bag you'll actually use. What's inside:
