Dried chilies (whole)

干辣椒 gān làjiāo / peperoncino / cili kering

Flavor and role

Whole dried red chilies that release a hot aroma when fried in oil. The heat varies by variety.

Typical dishes and uses

Aglio e olio and gambas (peperoncino), kung pao chicken, nasi lemak sambal, mala dishes.

Substitutes

½ tsp red chili flakes = 1-2 whole dried chilies. Korean chili flakes have a less sharp aroma.

Storage

Airtight in a cool, dark place for 1 year. When frying in oil, keep the heat low and the time short so they do not burn and turn bitter.

Main countries

China · Italy · Malaysia

Used in this book

Gambas al Ajillo (Garlic Prawns)Nasi LemakSpaghetti Aglio, Olio e PeperoncinoAmatricianaAyam Masak MerahBirria Tacos with ConsoméCumin Lamb (Ziran Yangrou)Dakgangjeong (Korean Sweet and Crispy Chicken Bites)Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)Dal Tadka (Tempered Yellow Lentils)Fish Amok (Amok Trey)JareeshAndong Jjimdak (Korean Soy-Braised Chicken)Kung Pao ChickenCurry LaksaNepali Chicken Momo with Tomato AcharParippuUzbek PlovPollo al Ajillo (Spanish Garlic Chicken)Beef rendangRoti CanaiSpaghetti all'AssassinaThree-Cup Chicken (San Bei Ji)Two-Garlic Aglio Olio with Lemon PangrattatoJapanese Wafu Soy-Butter Mushroom Aglio OlioKenduri-Style Ayam Masak Merah, Double-Fried with Coconut FinishMasak Merah Chicken Parmigiana (Malaysian × Italian)Masak Merah Chicken Puffs with Sweet Chilli MayoHouse Sambal Bak Chor Mee with Lard CrispsVelvet Beef with Charred BroccoliBissara Tadka Dal with Mustard Seeds and Curry Leaves (Moroccan × Indian)Durban Lamb Bunny with Fresh-Ground MasalaCaldo de Res with Roasted Marrow Bones and Guajillo SalsaPindi CholePenang hawker-style char kway teow with crispy lardRoyal Chicken Machboos with Saffron Rice, Daqoos and Crispy OnionsMiyazaki-Style Fluffy Chicken Nanban with Mustard TartareRestaurant-style chili crab with fried mantouAmritsari Chole with Paneer-Stuffed BhatureCrunchy Garlic-Chip Dakgangjeong with Rice-Syrup GlazeThakali-Style Black Lentil Dal Bhat SetDhaba-Style Double Tadka Dal with Coal SmokeSizzling Tadka Lentil HummusSmoked Sausage Snert Dal with Cumin TadkaSilky Amok with Toasted Kroeung and Coconut CreamAmok Moules Marinière with BaguettePan-Juice Francesinha with Hand-Cut FriesCharcoal Turmeric Gai Yang with Charred-Shallot JaewGambas al Ajillo with Prawn-Shell OilCrispy Gambas Rice SkilletMala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Indian Tadka Hummus with Curry-Leaf GheeTiffin-House Idli with Fresh-Roasted SambarPodi Idli Fries with Coconut Yogurt DipMala Japchae (Sichuan-Spiced Glass Noodles)Lamb Shoulder Jareesh with Garlic TashaSeared Thigh Andong Jjimdak with Homemade CaramelMala Cheese Jjimdak (Sichuan × Korean)Chiang Mai Khao Soi with Hand-Made PasteCoconut Kik Alicha with Mustard Seed Tadka (Ethiopian × Indian)Hand-Chopped Tenderloin Kitfo with Homemade Niter KibbehBrined Soy-Garlic Fried ChickenVelvet Kung Pao Chicken, Restaurant StyleKung Pao Chicken Tacos with Lime SlawKung Pao Popcorn Chicken CupsPrawn-Head Stock Curry LaksaHand-Chopped Larb Gai with Lemongrass Khao Khua and Crispy Chicken SkinMysore Masala DosaQovurma Mastava with Bone-In Lamb and Garlic SuzmaSeafood Mee Goreng Mamak with Homemade Chili PasteJuicy Pork Jhol MomoNasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Seared Paneer Palak with Garlic TadkaRoasted Curry Powder Parippu with Crispy ShallotsMumbai Tawa Butter Pav BhajiTashkent Wedding Plov (To'y Oshi)Toasted-Chilli Pol Sambol with Curry Leaf TemperingGarlic Confit Pollo al Ajillo with Fino SherryPozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Shanghai-Style Red-Braised Pork with Braised EggsPadang-style dry rendangRoti Jala with Fresh Rempah Chicken CurryCharcoal Dharan Sekuwa with Sesame-Radish AcharTihar Ghee Sel Roti with Aloo AcharSpaghettoni all'Assassina with Fresh Tomato Broth and StracciatellaSri Lankan Black Chicken Curry with Toasted CoconutGreen Garlic Twice-Cooked Pork, Sichuan Restaurant Style

Updated 2026-10-10