✅ I.Ingredients List
You will need the following ingredients:
| Ingredient | Quantity | Notes (Selection & Prep Tips) |
|---|---|---|
| 🫑 Green Chili Peppers | 300g | Choose longer, straight peppers with thicker flesh for easier handling and a nicer final shape. |
| 🧄 Garlic | 4-5 cloves | About 15-20g, minced. |
| 🧅 Ginger (Optional) | 1 small piece | About 10g, minced. Optional but adds depth of flavor. |
| 🍶 Cooking Oil | 20-30g | For pan-frying the chilies and aromatics. |
| 💧 Water | A small amount | About 30-50g, for adjusting the sauce. |
👩🍳 II.Cooking Instructions
Follow these steps for the best results:
- 1.Prep Ingredients:
- •Wash the chili peppers and dry them thoroughly with a kitchen towel. This helps prevent oil splatters during frying.
- •Remove the stems. Use a knife tip or chopstick to scrape out the seeds and white pith inside. This significantly reduces the heat level, essential for those who prefer milder food.
- •You can cut the chilies into evenly sized segments (about 5-6 cm long) or gently press them with the side of the knife for better contact with the pan.
- •Mince the garlic (and ginger, if using).
- 2.Pan-Fry to Create “Tiger Skin” (Key Step):
- •Heat your wok or pan over medium heat. Add slightly more oil than usual for stir-frying (about 20-30g).
- •When the oil is moderately hot (around 150°C or 300°F), add the prepared chili peppers.
- •Maintain medium-low heat. Press the chilies gently with a spatula so they make good contact with the pan. You should hear a sizzling sound as their surface moisture evaporates.
- •Pan-fry until the skin becomes wrinkled and develops golden brown or slightly charred spots – this is the signature “tiger skin.” Flip them to fry the other side. Be patient and avoid flipping too often to keep them intact.
- •Once done, remove the chilies from the pan and set aside.
- 3.Seasoning & Reducing the Sauce:
- •Using the leftover oil in the pan (you can pour some out if too much remains), sauté the minced garlic (and ginger) over low heat until fragrant.
- •Pour in the pre-mixed sauce (see ratio below). Increase the heat to high and bring the sauce to a boil.
- •Add the fried tiger skin chilies back into the pan. Toss quickly to coat each piece evenly with the sauce.
- •Let the sauce bubble. If you prefer a thicker glaze, you can add a bit of the water starch slurry at this stage.
- •Once the sauce has thickened to your liking, turn off the heat and plate immediately.
🧂 III.Sauce Ratio & Nutritional Info
The right sauce balance is key to this dish’s signature sweet, sour, salty, and umami flavor profile:
| Sauce Ingredient | Quantity |
|---|---|
| 🥄 Light Soy Sauce | 15g |
| 🍶 Chinese Black Vinegar | 15g |
| 🍬 Sugar | 10g |
| 🧂 Salt | 2g |
| 🥄 Oyster Sauce | 10g |
| 🌾 Water Starch Slurry | As needed |
Note: The water starch slurry (mix about 10g starch + 20g water) is optional, depending on how thick you like your sauce.
💡 Nutrition Tips:
- •Calories and fat come primarily from the cooking oil. For a lower-fat version, try using a non-stick pan with less oil or an air fryer.
- •Sodium comes mainly from the soy sauce, oyster sauce, and salt. Those monitoring sodium intake can reduce these amounts or use low-sodium alternatives.
