In my more mature years, I must admit I don’t eat ketchup as much as I used to, but it’s still an essential condiment for burgers and fries and arguably a non-negotiable pantry staple. I could’ve bathed in that tangy, bright red umami bomb as a kid, but these days I like my ketchup with a little more of a pinky out—know what I mean? As someone who craves spice and looks at crushed red pepper in the same vein as salt, I’m likely to gravitate towards more fiery sauces like sriracha and harissa as opposed to plain old American ketchup. But is ketchup even actually American?
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Sure, we associate the thick, clingy texture of Heinz with fireworks, the Fourth of July, and Labor Day barbecues, but ketchup actually originates from Asia, where it was originally made as a fermented fish sauce containing no tomatoes at all. It wasn’t until the early 1800s that James Mease, an American horticulturist, added tomatoes to the recipe, creating the first iterations of ketchup as we know it today. If you haven’t noticed, though, ketchup is evolving yet again—some would say for the better.
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Who is Frankie Gaw?
While there’s no denying the mass appeal of the OG, consumers are searching for punchier flavors that kick you in the taste buds, and what better way to layer on the flavor than to start with one of the most popular sauces on the market? That’s exactly what Frankie Gaw—aka @littlefatboyfrankie—set out to do with his first-ever collab with Fly By Jing, and judging by the response from fans, this one is shaping up to be a hit. For those of you unfamiliar with Frankie’s lore, the former UX designer turned food writer and photographer is known for taking classic American recipes and reimaging them through an Asian lens.
In addition to developing his own breathtaking recipes—a moment for these stunning split color dumplings—Frankie is known for his hit social media series Turning American Classics Asian, where he reinvents icons like Pop-Tarts with flavors like strawberry lychee and gochujang caramel. Not only does he recreate the actual dish, but he also completely redesigns the packaging with his signature cheeky style, turning brands like Kraft Mac and Cheese into “Noods.” While most of his experiments are purely for entertainment, you can now actually purchase one of his incredible reimaginations in the form of Fly By Jing Chili Crisp Ketchup.
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After creating the recipe nearly 3 years ago, Frankie decided to cold DM Fly By Jing and ask if they would help him manufacture his sauce—and the rest is history. Not only did he develop the sauce, but he also got to design the packaging, which features a photo of his grandma in a cowboy hat (as if we expected anything less). The goal was to reinvent ketchup in a way that would honor Frankie’s Asian-american roots while still being approachable enough for someone like “Kenny from Ohio” to bathe in it or make his own chili crisp Big Mac sauce.
You can purchase Frankie’s limited-edition chili crisp ketchup exclusively on Fly By Jing’s website while supplies last, which let’s be honest, won’t be long. You can purchase a single bottle for $15 or grab a bundle of Frankie’s ketchup and OG Fly by Jing Sichuan Chili Crisp for $25. Unfortunately, the bundle that included an exclusive tote bag for the launch is already sold out.
What Fans Are Saying
It’s no secret that fans have been begging to actually purchase a Frankie reimagination forever, so naturally, people are losing their minds. “OMG MY DREAM PRODUCT IS FINALLY HEREEEE,” one excited fan said. “I don't even know you, and I'm so proud of you ??,” commented someone else. There were even plenty of culinary heavyweights and celebs in the comments, like Kardea Brown, Joe Sasto, and Lana Condor. In short, Fly By Jing may want to consider making this a permanent item and long-term partnership.
While this might just be the first Little Fat Boy original we actually get to purchase, something tells us we’ll be seeing a lot more of Frankie’s reimagined American classics in the near future. Now, can someone pass the ketchup?
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