chinese

Chili Fried Chili (La Jiao Chao La Jiao)

Name: Chili Fried Chili (La Jiao Chao La Jiao)
Total time: 15 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 450 g Mild green chilies (e.g., Screw Peppers, Italian Long Hots); 0.375 tsp Salt; 25 g Spicy red chilies (e.g., Heaven Facing, Thai Chili); 3 cloves Garlic; 1 inch Ginger; 3 tbsp Lard (or cooking oil for vegetarian); 0.5 tbsp Douchi (fermented black soybeans); 1 tbsp Baijiu (or water); 0.5 tbsp Soy sauce; 0.125 tsp White pepper; 0.125 tsp Sugar; 0.125 tsp Chicken bouillon powder; 0.125 tsp MSG

A humble yet incredibly flavorful Hunan/Jiangxi dish featuring mild green chilies stir-fried until blistered and tender, then tossed with a spicy aromatic base of minced red chilies, garlic, and ginger. Best served with a large portion of white rice.

15 min 2 servingsChinese Cooking Demystified Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

250

Calories

Protein

20g

Carbs

18g

Fat

Scale recipe

2 servings

Original recipe

Ingredients13 items

Produce

🌶️Mild green chilies (e.g., Screw Peppers, Italian Long Hots)450 g

🌶️Spicy red chilies (e.g., Heaven Facing, Thai Chili)25 g

🧄Garlic3 cloves

🫚Ginger1 inch

Pantry

🐷Lard (or cooking oil for vegetarian)3 tbsp

🫘Douchi (fermented black soybeans)½ tbsp

醤油Soy sauce½ tbsp

🍚Sugar0.13 tsp

bouillonChicken bouillon powder0.13 tsp

Spices

🧂Salt0.38 tsp

⚪White pepper0.13 tsp

✨MSG0.13 tsp

Beverages

🍶Baijiu (or water)1 tbsp

Instructions

1
Prepare the mild green chilies: Lightly crush the chilies to flatten them, then chop them into 1-inch sections. You can also keep them whole if preferred.
2
Tiger skin fry the mild green chilies: Heat a wok over maximum flame. Swirl a tiny touch of cooking oil to coat the wok. Add the prepared mild green chilies and press them down with a spatula.
1:00 timer
3
Char and soften the chilies: Let one side char for about 60 seconds, then flip them and char the other side for another 60 seconds. Sprinkle 3/8 tsp of salt over the chilies and mix well. Reduce the flame to medium-low, cover the wok, and let them fry for 4-5 minutes, stirring periodically, until they are softened and smell roasted, and the skin just starts to separate from the flesh.
6:00 timer
4
Remove the chilies from the wok and set aside.
5
Prepare the spicy aromatics: Mince the spicy red chilies, smash and mince the garlic, and smash and mince the ginger. Combine them all until relatively uniform.
6
Prepare the douchi (optional): If using, wet the douchi with a little Baijiu or water.
7
Stir-fry the aromatics: Add 3 tbsp of lard (or cooking oil) to the wok and melt it over medium-low flame. Add the minced spicy chili aromatics and stir-fry briefly. Then add the wetted douchi (if using) and fry until fragrant, about 1 minute.
1:00 timer
8
Combine and season: Increase the flame to maximum. Add the previously fried mild green chilies back into the wok. Stir-fry for about 30 seconds.
0:30 timer
9
Add soy sauce and seasonings: Pour 1/2 tbsp of soy sauce over your spatula and around the sides of the wok. Add 1/8 tsp each of white pepper, sugar, chicken bouillon powder, and MSG. Stir-fry for a final 15 seconds to mix and dissolve the seasonings.
0:15 timer
10
Serve: Transfer the Chili Fried Chili to a plate and serve immediately, ideally with white rice.

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