Mala Chili Flakes

Mala Youlazi (麻辣油辣子)

Sizzling and spicy, these Mala Chili Flakes are the perfect topping to countless Sichuan dishes – ranging from classics like Spicy Boiled Pork and Mapo Tofu to unconventional options like Scrambled Eggs and Tomatoes.

Mala Chili Flakes are a version of Oil Chili Flakes (油辣子), also known as Chili Crisp. The main difference between these Chili Flakes and regular Oil Chili Flakes is the way in which they are prepared. Traditionally, Oil Chili Flakes – like those found in my recipe for Sichuan Chili Oil – are made by pouring hot oil over ground red chilies. Mala Chili Flakes, however, are made by lightly frying the chilies and then grinding them into chili flakes. This produces a rather similar result, but I would argue that, while Mala Chili Flakes are slightly less crisp than Oil Chili Flakes, they are more fragrant and flavorful. They do, unfortunately, tend to lose flavor faster than Oil Chili Flakes if not stored in a fridge or, preferably, a freezer.

Why use Mala Chili Flakes over traditional Oil Chili Flakes?

As already noted, the flavor is quite a bit stronger. It has a fresher sizzling, spicy flavor that seems to pop. So, while Oil Chili Flakes are great for topping some noodles or mixing into a dipping sauce, Mala Chili Flakes are irreplaceable in dishes that need a boost of sizzling, spicy flavor. The most famous of these are Spicy Boiled Dishes (水煮菜品) and Mapo Tofu Dishes (麻婆豆腐).

There are four main Spicy Boiled Dishes listed on this website: Spicy Boiled Chicken, Spicy Boiled Pork, Spicy Boiled Beef, and Spicy Boiled Fish. For these dishes and their variants, the meat and veggies are boiled in a spicy soup and then poured into a serving dish. Mala Chili Flakes are added atop along with cilantro and garlic. After which, hot oil is splashed over everything, and the Mala Chili Flakes create a chili oil on the surface of the soup.

Mapo Tofu is even simpler, because the Mala Chili Flakes are merely scattered across the surface like a garnish. These Mala Chili Flakes are so versatile they can be used in many dishes in a similar manner. For instance, I like to add them to scrambled eggs for a nice touch of sizzling heat.

Ingredients

1 cup 1/2-inch-pieces of Dried Red Chilies
        (For best results use a mix of Sichuan Chilies such as:
        1/3 cup Facing Heaven Chili Peppers 朝天椒
        1/3 cup Lantern Chilies 灯笼椒
        1/3 cup Er Jing Tiao 二荆条 OR Bullet Head Chilies 子弹头;
        A total of about 20 grams)
2 Tbsp. 1 tsp. Green Sichuan Peppercorns (About 10 grams)

1/4 cup of Peanut Oil

Directions

1.) Snip the Dried Red Chilies into 1/2-inch-pieces so that all of the chili pieces are roughly the same size. Place them in a bowl along with the Sichuan Pepper.

2.) Heat a seasoned wok on high heat until nearly smoking and add 1/4 cup of Peanut Oil. Once the Oil has nearly reached its smoke point, cut off the heat and add the Red Chilies and Sichuan Pepper.

3.) Stir-Fry the Chilies using the residual heat for about 30 seconds until everything is extremely fragrant and the Chilies have darkened slightly to a deeper shade of red.

(DO NOT burn the Chilies! The color should still be red and not a dark brown or black. It’s very easy to burn the Chilies so watch them closely. It’s better to have them slightly under toasted than to have them burnt. I usually heat them just until fragrant and then remove them to a small bowl. Remember the Chilies will continue to cook slightly even after they are removed from the wok. Most recipes which utilize this style of Chili Flakes will splash them with hot oil, so if they are too dark, the oil will acquire a slight burnt taste as well).

4.) Pour the Chilies and Sichuan Pepper into a bowl along with the Oil to cool for a few minutes.

5.) Once the Chilies and Pepper are cool, transfer them to a blender or food processor and pulse until the mixture resembles chili flakes.

6.) Pour the Mala Chili Flakes into an airtight jar and use as needed. It’s best to store the Chili Flakes in a freezer because this will preserve the flavors better – especially that of the Sichuan pepper, whose sizzling taste can dissipate quickly at room temperature.

 

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