How to Use Erjingtiao Chilis in Everyday Cooking

Quick Answer

Erjingtiao chilis are a mild but fragrant Sichuan chili, perfect for infusing oil, making chili crisp, or adding a subtle kick to stir-fries. To get started, dry-fry them to release their aroma, then use them whole, ground, or steeped in oil.

If you've ever wondered how to use erjingtiao chilis, you're not alone. These mild, fragrant chilies are a staple in Sichuan cooking, prized for their aroma rather than intense heat. They're the key ingredient in many chili oils and crisps, but they're also versatile enough for everyday meals.

Whether you're a chili enthusiast or just starting to explore Sichuan flavors, understanding how to handle these dried chilies opens up a world of possibilities. From a simple scorched-chili oil to a base for your own chili crisp, here are practical ways to cook with erjingtiao chilis.

What Makes Erjingtiao Chilis Special?

Erjingtiao chilis are the most popular chili variety in Sichuan, known for their mild spice but intense fragrance. They're the key ingredient in many chili oils and crisps, including FLY BY JING's Original Sichuan Chili Crisp. Their moderate heat makes them approachable for those new to Sichuan cooking, while their floral, fruity aroma adds complexity to any dish.

Because they're not overly hot, erjingtiao chilis are ideal for building layers of flavor rather than just adding heat. You can use them in larger quantities without overwhelming your palate, letting their fragrance shine through. This makes them a great choice for everyday cooking, from stir-fries to marinades.

Dry-Fry to Release the Fragrance

A classic method is to dry-fry erjingtiao chilis in a pan over medium heat. This scorches the chilis slightly, releasing their smoky, toasted aroma. Be careful not to burn them, as they can turn bitter quickly. Stir frequently and remove them from the heat as soon as they become fragrant.

Once toasted, you can use the chilis whole in braises or soups, or chop them for a quick chili oil. Dry-frying is a simple way to wake up the flavors before incorporating them into your dish. It's a fundamental technique in Sichuan cooking that makes a big difference.

Grind Into Chili Oil or Flakes

Grinding toasted erjingtiao chilis is another great option. You can use a spice grinder or mortar and pestle to make coarse flakes or a fine powder. These are perfect for making chili oil: heat oil, pour it over the ground chilis, and let the fragrance infuse. This is the canvas for many Sichuan dishes, from dumplings to noodles.

You can also store the ground chili flakes in a jar to use as a finishing seasoning. Sprinkle them over eggs, pizza, or roasted vegetables for a mild, aromatic kick. They're a pantry staple, especially if you're a fan of Sichuan flavors but prefer less fiery heat.

Use Whole in Soups and Braises

Whole dried erjingtiao chilis are perfect for adding subtle heat and aroma to soups, stews, and braises. Simply toss a few into the pot as it simmers. They'll soften and release their flavor without making the broth overly spicy. This is a gentle way to build depth in your dishes.

A common mistake is to use too many if you're not used to their heat. While erjingtiao are mild, their flavor can build. Start with a couple, then adjust after tasting. This also makes them perfect for family meals where heat preference varies.

Incorporate Into a Stir-Fry

For stir-fries, you can either toast them briefly with other aromatics like garlic and ginger, or add them with a bit of chili oil for extra flavor. The key is to not overheat them; otherwise, they'll become bitter. Stir-fry for a few seconds before adding your other ingredients.

This is a quick way to add a Sichuan-style flavor profile to your cooking. Whether it's a chicken, tofu, or vegetable stir-fry, the fragrant addition of erjingtiao chilis will elevate the dish. If you want even more flavor, a spoonful of chili crisp with erjingtiao as the base is a fast alternative.

5 Steps to Cook with Erjingtiao Chilis

1. Choose Your Erjingtiao Chilis: Select dried erjingtiao chilis that are pliable and reddish, not brittle or faded. Avoid any with a dusty or stale smell. High-quality chilis give the best aroma and color.
2. Toast to Release Aroma: In a dry pan over medium heat, toast the chilis for 30-45 seconds, flipping often. They should become fragrant but not burn. If they smoke, lower the heat immediately. Never walk away; burning makes them bitter.
3. Grind or Crush: Let the toasted chilis cool, then grind them into coarse flakes or a fine powder using a spice grinder or mortar. For a less intense result, keep them whole. Ground chilis are the base for chili oil and seasonings.
4. Infuse in Hot Oil: Heat oil to about 350°F (176°C) and pour over ground chilis, stirring gently. Let the mixture rest to develop the flavor. For a smoky version, fry the chilis briefly in the oil. The oil will be fragrant and slightly spicy—perfect for dressing noodles or vegetables.
5. Incorporate Into Your Dish: Use the chili oil, flakes, or whole chilis in stir-fries, soups, or as a finishing garnish. Start with a small amount and adjust to taste, as the flavor can build over time. Taste as you go to find your perfect level of heat and aroma.

Erjingtiao Chilis in Your Kitchen

• Erjingtiao Chilis: The most popular variety of chili in Sichuan, the Erjingtiao chili is known for its mild spice but intense fragrance, and is the key ingredient used in our Sichuan Chili Crisp. Its uses are varied and inventive: dry-fried in oil for a scorched-chili flavor; ground up and combined with aromatics to create the canvas for the most fragrant chili oils; and mixed with various other spices to make dozens of Sichuan flavor... Having a jar of dried erjingtiao chilis lets you create your own chili oil or add a smoky, floral note to your everyday dishes, without relying on store-bought versions.
• Original Sichuan Chili Crisp: Proudly crafted in Chengdu, Original Sichuan Chili Crisp is hot, spicy, crispy, numbing and deliciously savory. Intensely flavorful yet not off-the-charts spicy, it’ll make your food taste bolder and the world around you seem a little bit brighter. Use it on everything. Yes, even that. Our #1 best seller! 6oz. crafted in Chengdu, Sichuan. Vegan, sugar free, no artificial flavors, and no preservatives. If you love the flavor of erjingtiao chilis but want a ready-to-use option, this chili crisp delivers the same aromatic depth with added crunch, saving you preparation time.

Erjingtiao chilis are a cornerstone of Sichuan cooking, offering a unique combination of mild heat and intense fragrance. By mastering these simple techniques, you can bring authentic flavor to your daily meals, whether you're making chili oil from scratch or using a trusted chili crisp for quick meals.