Flying Goose Sriracha Sauce Part 2

We compare Flying Goose Sriracha to 3 others: Huy Fong, Shark Brand & Chuew Huad

They are all similar in that each is a garlic based Thai style sauce. All are made in Thailand except the venerable Huy Fong, made in California, USA. The Huy Fong (Rooster) is also the only one that keeps, without refrigeration.

Each sauce has it’s own distinct flavor profile. Let’s start with the star of this post.

Flying Goose Sriracha Hot Chilli Sauce:

The thickest of the group, it’s quite hot, with a strong garlic flavor.  Very pungent and a bit salty due to the MSG that’s in it. I’d say it is the 2nd hottest, after the Huy Fong. Still, it’s very exciting to finally get my hands on some Flying Goose. Apparently it is readily available in the U.K., especially England and Germany, but I’ve not found one source for it here in the U.S.

Ingredients: Chilli 70%, Water, Sugar, Garlic, Flavour Enhancer (E621)[MSG], Stabilizer (E415), Citric Acid (E330), Preservative (E202)

Huy Fong Tuong Ot Sriracha (the Rooster label):

I think this is the hottest of the four, and while it served us well when it was all we knew, after tasting the other authentic sauces, the ‘ol Rooster just isn’t the best. Tasting it brings on the heat alright, but then the saltiness shows up. Compared to the Flying Goose, the Rooster pales in depth of flavor, beyond the heat. There is also very little sweetness, even though sugar is 2nd in the list of ingredients.

Ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite as preservatives, and Xanthan Gum

Shark Brand Sriracha Chili Sauce (the tall bottle with the yellow label):

This one starts off sweet and vinegary, then the garlic and heat kick in. It’s also very thin compared to the 2 above. I’m told by the distributor that the Shark Brand is a very popular and authentic line in Thailand, and is one of his better sellers. I would definitely buy another bottle of the Shark.

Ingredients: Chilli 35%, Water 25%, Sugar 20%, Garlic 10%, Salt 5%, Vinegar 5%

Chuew Huad Red Chilli Sauce:

It’s hard to pick a favorite, but this one is up there. It’s the thinnest of them all, and also the sweetest. With no preservatives at all, and salt last in the ingredients, it seems to have a really pure, fresh taste. It’s a shame it only comes in a small 100 c.c. bottle. I ordered 3 bottles the last time, along with a yellow chilli sauce that we’ve not tried yet.

We’ve mixed the Chuew Huad with a little butter, and made some delicious chicken tender skewers on the grill.

Ingredients:  Red Chilli 70%, Garlic 10%, Sugar 8%, Vinegar 7%, Salt 5% (no preservative or color added)

Where to buy:

Flying Goose:

www.Chilliworld.com – be warned, their search function sucks. Use the direct links below.

Flying Goose -small – 200 ml

Flying Goose – large – 455 ml

Their price for the 2 small bottles was £1.99 each, shipping was £7.47 = Total: £11.45 GBP

My bill was $16.76 US Dollars for the two small, 200 ml bottles. I ordered them on Dec 7th, 2008, they shipped out on Dec 10th, and arrived on Dec 22nd. So allow about 2 weeks from ordering to receiving. Also, you should create an account. All in all, it was an ok ordering experience, as I’ve not ordered anything internationally from the ‘net before.

Shark Brand Sriracha Chili Sauce & Chuew Huad Red Chilli Sauce:

I highly recommend importfood.com for any and all Thai ingredients! Tell owners Jerry and Yaowalak Good, that HotSauceDaily.com sent you!

Srirach Sauce, Shark Brand, 7 oz bottle – $3.29

Chuew Huad Pure fresh red chile sauce, 3.5 oz bottle – $2.79 (importfood.com incorrectly lists the bottle as 6oz.)

Huy Fong Tuong Ot Sriracha (the Rooster label):

Available at grocery stores all over the U.S. (Food Lion, Harris Teeter, etc.)

More Sriracha sauce articles:

Flying Goose Sriracha Sauce Part 1

Hot Sriracha Garlic Chicken Wings recipe

Compare Sriracha Hot Chili Sauces

Similar Posts


  1. Interesting chili breakdown. I am sure they are not the same, but TTF did a Battle of the Bottles- Garlic Chili Hot Sauce and both sauces are amongst my favorites. You should get them just to compare to the asian versions you have here. Here is the link:


  2. In my search for the Flying Goose, I found a bottle with a picture of what appears to be a polar bear on it. The label says “Golden Bear Brand,” and appears to be from Vietnam. Hot sauce with a polar bear logo. Hmm….

    melissas last blog post..fork this! – Best of 2008

  3. @Buddah – Yes this was a fun post to do. That’s a great idea to compare US based sauces to the Thai versions.

    @melissa – I’d give that chilliworld.com site a try, if only to get a bottle or 2 to you to try out. Still no luck on the other flavors of Flying Goose yet. Still working on it.

  4. Around here we make our own hot sauce or use Mexican. What is so good about Thai sauces? What is different/similar? Can they be used on things like pizza and tacos or is it strictly for Thai food? Just wondering… regards!

  5. The Thai sauces just add another flavor profile to a great list of hot sauce styles you may already have, such as cayenne, or caribbean, chipotle, or homemade. Thai sauces are sweet and garlicky generally speaking. And yes, lots of people put it on pizza, tacos, fish. I’ve seen more than one fan tell of Thai sriracha in mac ‘n cheese dishes!

    Take a second or two to answer our poll for favorite hot sauce style. It’s in the top right of your screen. Thanks!

    1. @Cap’m – I’ve seen that photo of the 6 (SIX!) flavors of FG sauce. It’s the
      only evidence I’ve ever seen that they even exist.

      I’m in contact with an importer about just this very thing. Hopefully, some light will be shed on IF they exist, and if so, how to get them.

  6. I still have left a few ounces of both the FG Regular (green cap) and some of the marvelous Galanga (orange cap), which I mete out as though they were holy mana. Last summer, when here in Phoenix suddenly no one could locate FG at any ethnic markets, I contacted the importer. Walong Marketing, Inc., of Buena Park CA advised me that they had stopped importing it and could not refer me to anyone else who might know alternate U.S. sources. Yikes! I had NO success trying to reach the manufacturer, Sea World Coldstorage Company, Ltd., in Chonburi, Thailand. I miss the sweet, garlicky FG, which was mild enough to douse my food or perfect my pho. I’m trying to cope by adding fresh pureed galangal root and sugar to the Huy Fong version, mejor que nada. I refuse to spend the $ to import from UK/EU.

  7. You guys are crazy to say Flying Goose makes Huy Fong Sriracha “pale in comparison”. No it doesn’t. You are as wrong as you can be.

  8. @JL – Thanks for leaving a comment.

    Could you elaborate on why you think I’m wrong?

    What is it that you like better about Huy Fong than Flying Goose?

  9. For years, I was a serious devotee of Huy Fong, but after taking a chance on flying goose brand about 4 years ago, I defected. I’ve had every flavor of Flying Goose brand, but the two i enjoy the most are “with lemon grass”, and “with onion”. If you’ve been lucky enough to find it here in the states, you may agree with me on this…
    If Huy Fong is the cocaine of sriracha, Flying Goose is the crack.

    1. Thanks for the suggestion, Ed. Scorchio can only ship 1lb or less of product. It limits us here in the US to one bottle.
      So while it’s very “do-able”, one bottle of FG with shipping is just over $20.
      I think it’s worth it to get such rare sauces like the FG Lemongrass, and FG Sour.

  10. Does anyone know where I can find a full list of Flying Goose flavors?

    So far, I’ve found:

    and I’m looking for:

    Do others exist?
    The company does not seem to have a website.

    1. Sadly, AB, there seems to be no one selling FG in the US.
      I ordered a few bottles from the UK, but you can only get 1 bottle at a time sent from there, because of shipping restrictions (weight). And it’s terribly expensive. Check out:
      If you have any luck ordering the more exotic flavors from ANYWHERE, please let me know!

      1. I’m currently in Germany, and found the six flavors listed above in a local Asian market.

  11. Hm, interesting, although I must admit I didn’t like the Rooster as much, as I thought it too salty and the garlic too strong for the amount of heat.
    My Top is Flying Goose extra hot, IMHO much hotter than the Rooster brand, with just enough garlic to make it incredibly tasty.
    Another one I just bought and tried is”Royal Thai”, probably named that way by its german importer http://lim-co.de … friends that aren’t that much into peppers prefered it over my beloved goose because it’s only got 50% chili and a really strong garlic note.
    Anyhow, nice test and I’ll probably try to get my hands on the two I didn’t know.
    And sorry for you guys that have to import FG themselves, in my town half of the asian shops do have FG extra hot and normal for about 3-3.50 €.
    BUT: I still have to find the four other flavours, but I can probably just order a box via my preferred shop, let’s hope I manage to get rid of any surplus botles easily.

  12. I spent a month in Chonburi, Thailand a while back and Shark Brand is the Sriracha of choice there. When a got home I was surprised to see that the bottle of Flying Goose Brand that I had in my reefer was also made there. (Unfortunately the store in St Pete, Fl where I’d bought it in has since gone out of business so I can’t get anymore.) That bottle had a red cap but was just labeled Sriracha Hot Chili Sauce like the current green capped bottles. Today only the “Super Hot” has the red cap. Do you know if this is just a change in packaging or is the “Super Hot” a new product?

    1. I think the Super Hot is available as well as the original Flying Goose – but the only sources I know of are in the UK and Germany.

  13. The ginger (yellow cap) is unbelievably good. There are shops in the USA that retail it; I bought it when I lived in LA, at a large Ranch 99 store right off the 110 freeway between LA and Long Beach.

    1. When I was researching Flying Goose for this post back in ’09, I’m pretty sure Ranch 99 confirmed it could no longer import the stuff.

  14. Hey, found your post while searching for a comparison of Huy Fong and Flying Goose. Thanks for the info!

    Oddly here in the UK it’s a little more difficult to locate the Huy Fong stuff. All the places in London’s Chinatown, and any other shops I can find that are good enough to stock Sriracha, all tend to have Flying Goose.

    My Australian girlfriend tells me that Huy Fong is the one she gets back home too, which was what led me on this search since I wondered if I was missing out by not being able to find it. Now, although I’m still going to get hold of a bottle, I can assure her that she’s fortunate to be enjoying the Flying Goose stuff while she’s over here 🙂

    1. Jon, the Shark brand is the most authentic sriracha of the bunch. The Huy Fong is Americanized, and I don’t know the origins of the Flying Goose, but since this post was published back in 2009, I’ve come to believe that Huy Fong is superior to the FG.

      It’s all a matter of taste. As a footnote, as of this reply (4/24/2012), and very sad to me, the Chuew Huad is no longer available. It truly was my favorite sriracha sauce yet.

      … to be continued!

  15. Since my last post, I’ve tried a new sriracha, FOCO brand, featured by Import Food.com out of Seattle. It’s made in Thailand and has a sticker saying it’s “an AROY-D product (although that means nothing to me.)

    I bought the extra hot and it really is hot. In fact, I thought it was a little one-note with lots of fire and none of the complexity of some of the other brands we’ve been discussing.

    Brian, Flying Goose is made in Chonburri, Thailand, a bit to the south and east of Bangkok.


    1. Hi Samantha, I actually just got a bottle of FOCO from ImportFood.com … Haven’t tried it yet.

      And I’m with you, I have no idea what “an AROY-D product” means either. 🙂

      Sounds like you’re not impressed with it. Would love to get back with you after I try it. Stay in touch.


  16. Huy Fong and his Sriracha were featured on CBS This Morning today. Of particular interest to this forum was the fact that the Sriracha is made with fresh Red Jalapenos (locally sourced in SoCal) not Thai Red Chilis. This, I think, explains its distinctively non-Asian/”Americanized” flavor.

    Brian, I note, without surprise, that shorly after we last talked ImportFood.com dropped FOCO from their lineup.

    1. I missed the segment, but I think I can find it online. Thanks for the “heads up”, Samantha!
      ImportFood.com drops and adds products all the time. I’m hoping they beef up their Sriracha offerings.

    1. Thanks, Samantha! Great video, and, as one commenter said, a REAL American(!) success story! I had read earlier about the issue w/the city. Oops… I’m sure this gentleman will work it out. BTW, I bought a bottle of Vietnamese Sriracha at the 99-cent Only store, but lost it somewhere in my stuff. I’ll report back when I find it & try it!

  17. So I just found out why I no longer like Sriracha. Turns out I’ve been buying flying goose brand and I didnt even know there was more than one brand of Sriracha. From now on I will keep a look out for the rooster brand, needless to say I thought the flying goose brand was vile, almost ruined dinner for me with its strong aftertaste.

  18. My husband and I just moved from Texas, where we were never without two backup bottles of the Huy Fong Sriracha in the cupboard and one in the fridge, to Ireland, where Huy Fong is as good as unobtainable. I wrote a few stores in Dublin (three hours from here, no, I can’t “pop in” to your stores, folks) and specified the Huy Fong sauce “from the US”, and two of the three offered me Flying Goose as though it was the same thing (the third admitted they did not stock Huy Fong). No, sorry, I don’t have anything against MSG when I’m the one adding it to my own food, but please don’t sell me flavor-enhanced, watered-down-then-thickened-back-up fake gunk like it’s the real thing I asked for.

    Also, for a country that thinks the US oversweetens everything, what’s with all the sickly sweet chili sauces over here? Rant, grumble, mutter.

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