Crispy Fried Chili Chips, Guizhou-style (香辣脆)

chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne pepper adds heat without extra calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is often less expensive and healthier.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Cut the stems and tips off 90 grams of dried chili peppers at a 30-degree angle into one-inch pieces.

Soak the chopped chilies in hot boiled water for about 30 minutes.

Prepare a coating mixture by combining 6 tablespoons of sesame seeds, 3 tablespoons of all-purpose flour, and 3 tablespoons of cornstarch in a bowl.

De-seed the soaked chilies after draining them and let them dry for about 15 minutes.

In a large bowl, toss the chilies with the coating mixture, using a twisting motion to ensure the coating enters the chilies.

Heat about 3 cups of vegetable oil in a wok to around 130°C (266°F).

Fry the chilies in batches, maintaining the oil temperature between 90°C to 100°C (194°F to 212°F) for about 15 to 25 minutes, depending on the freshness of the chilies.

Remove the chilies when they are crispy and the oil temperature reaches about 130°C (266°F).

Lay the fried chilies on a paper towel-lined tray to drain excess oil.

Toast 1 tablespoon of Sichuan peppercorns and 1/2 tablespoon of fennel over medium-low heat for about 2 minutes until fragrant.

Grind the toasted spices with 1 teaspoon of salt, 1/2 tablespoon of sugar, and 1/2 tablespoon of MSG in a mortar for about 2 minutes.

Sprinkle the seasoning over the fried chilies and mix well, allowing them to cool down before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens