Bullet Chili (Zi Dan Tou)
油に辛さを撃ち込む！コロンと丸い「弾丸」唐辛子
Description
As the name suggests, a chili shaped round and stubby like a pistol 'bullet' (Zi Dan Tou). A relative of Facing Heaven, but with extremely high instantaneous heat, transferring spice into oil very rapidly. Used whole in massive quantities in stir-fries like 'La Zi Ji' (Spicy Chicken) where chicken is buried in a mountain of chilies.
Classification: Hardcore, Spice, Chili, Bullet Chili, Bullet, Ultra Spicy, Stir-fry, Spicy Chicken
Shops selling Bullet Chili (Zi Dan Tou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried fruit of the Capsicum genus(Bullet Chili)
Instructions
- [Typical Uses]
- [La Zi Ji (Spicy Chicken)]: Fried chicken bits are wok-tossed in a mountain of these Bullet Chilies (etiquette is eating only the chicken and avoiding the chilies).
- Fried in oil at the start of Kung Pao Chicken to release heat.
Learn more Substitutes, pairings, tips
Key spices
Sharp、rapidly rising heat and slight roasted aroma
Substitutes at Japanese supermarkets
Substitute with JP Takanotsume broken in half (lacks the visual impact)
Pairing
La Zi Ji (Spicy Chicken) / Kung Pao Chicken / Ma La Xiang Guo
Trivia
Rather than chopping or grinding, it's best suited for frying 'whole' in oil until darkened to extract heat into the oil. Burning it makes it bitter, so heat control is everything.
Eating tips & etiquette
Because it is round and stubby, it makes dishes look visually stunning. The bullet look is absolutely essential for the highly entertaining Sichuan dishes where you 'search for meat within a mountain of chilies'.
Allergen
None