#spicy
27 viral recipes tagged #spicy.
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Mapo Tofu — Sichuan Doubanjiang & Tofu
Numbing, hot, fragrant — má-là in technical balance. Silken tofu in a deep red gravy of doubanjiang, ground pork, and roasted Sichuan peppercorn. Twenty minutes from pantry to plate.
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Jamaican Jerk Chicken
Smoky, fiery, intensely aromatic: chicken marinated in a paste of Scotch bonnet, allspice (pimento), thyme, ginger, and scallion, then grilled low over wood until charred at the edges and falling-tender within.
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Doro Wat — Ethiopian Spiced Chicken Stew
Ethiopia's national dish and the centerpiece of every celebration: chicken slow-simmered in a deep, brick-red sauce of caramelized onions and berbere, enriched with spiced niter kibbeh butter, with whole eggs nestled in. Served on injera, scooped by hand.
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Tom Yum Goong — Thai Hot & Sour Shrimp Soup
Thailand's iconic hot-and-sour soup: a fragrant broth of lemongrass, galangal, kaffir lime, and chili, brightened with lime and fish sauce, full of plump shrimp and mushrooms. Ready in twenty minutes.
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Kung Pao Chicken (Gong Bao Ji Ding)
The Sichuan classic: cubes of chicken stir-fried fast with dried chilies and Sichuan peppercorns, peanuts, and scallion, in a glossy sweet-sour-savory sauce. Numbing, fragrant, and on the table in fifteen minutes.
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Tteokbokki — Korean Spicy Rice Cakes
Korea's favorite street snack: chewy cylindrical rice cakes simmered in a sweet-and-spicy gochujang sauce with fish cakes and scallion, until the sauce turns thick and glossy. Comforting, fiery, addictive.
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Dan Dan Noodles — Sichuan Spicy Noodles
Chengdu's famous street noodles: a slick, spicy-numbing sauce of chilli oil, Sichuan pepper, sesame paste and black vinegar pooled in the bottom of the bowl, topped with crisp stir-fried minced pork and savoury preserved mustard greens (ya cai). You toss it all together at the table — fiery, nutty, tingly and utterly addictive.
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Bún Bò Huế — Spicy Hue Beef Noodle Soup
The fiery cousin of phở from the old imperial city of Huế: a deep beef-and-pork broth perfumed with lemongrass, stained red with annatto and chilli, and given its soul by a spoonful of fermented shrimp paste. Served with thick round rice noodles, tender beef shank and a mountain of fresh herbs — bolder, spicier and more complex than phở.
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Sundubu-jjigae — Korean Soft Tofu Stew
The bubbling Korean comfort classic: silky uncurdled tofu in a fiery red broth built on a gochugaru chilli oil, with clams or pork, kimchi and a raw egg cracked in at the table. It arrives spitting hot in a stone ttukbaegi and cooks the egg as you serve it — a fast, soul-warming one-pot meal with rice.
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Kimchi-jjigae — Korean Kimchi Stew
The everyday Korean stew that turns a jar of well-fermented kimchi into dinner: tangy, spicy kimchi simmered with pork belly and tofu into a deep, comforting red broth. The secret is sour, mature kimchi — the more fermented, the better the stew. Served bubbling with a bowl of rice, it's the taste of a Korean home kitchen.
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Tom Yum Goong — Thai Hot & Sour Shrimp Soup
Thailand's most famous soup: a fragrant, fiery, sour broth alive with lemongrass, galangal, kaffir lime leaf and chilli, studded with plump shrimp and mushrooms, balanced with fish sauce and lime. Tom yum goong walks the Thai tightrope of hot, sour, salty and a touch of sweet — clear-broth or creamy with a spoon of chilli paste and evaporated milk. Bright, aromatic and ready in 20 minutes.
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Tibs — Ethiopian Sautéed Beef
The sizzling centrepiece of an Ethiopian meal: cubes of beef or lamb seared hard and fast with onion, garlic, rosemary, chilli and warm spiced butter until just done and gloriously fragrant. Tibs is celebration food — quick, smoky and deeply savoury — often brought to the table still spitting on a clay brazier, scooped up with torn injera. From mild to fiery, it's the dish that defines a feast.
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Som Tam — Thai Green Papaya Salad
The fiery, addictive salad of Thailand's northeast: shreds of crisp green papaya pounded in a clay mortar with garlic, chillies, lime, fish sauce and palm sugar, plus tomatoes, long beans and a handful of peanuts. Som tam is hot, sour, salty and sweet all at once, with a bruised-not-blended texture that only a mortar and pestle gives. Made to order and eaten with sticky rice, it's the taste of a Thai street stall.
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Piri Piri Chicken — Portuguese Peri-Peri Grilled Chicken
The fiery, garlicky grilled chicken that travelled from Portuguese-speaking Africa to Lisbon and the world: a spatchcocked chicken marinated in a punchy sauce of piri piri (bird's eye) chillies, garlic, lemon, paprika and herbs, then grilled until charred and smoky and basted with more sauce. Tangy, spicy and impossible to stop eating, piri piri chicken (frango piri-piri) is the soul of a Portuguese churrasqueira — best with chips, and plenty of extra sauce on the side.
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Bibim Guksu — Korean Spicy Cold Noodles
Korea's quick, addictive cold noodle fix: thin wheat somyeon noodles boiled, rinsed icy-cold and tossed in a punchy sweet-sour-spicy sauce of gochujang, gochugaru, vinegar, sugar, sesame and garlic, then topped with crunchy cucumber, kimchi and a halved boiled egg. Bibim guksu (literally 'mixed noodles') is the dish of hot summer days and a beloved snack — bright, refreshing and ready in minutes once the sauce is mixed. The contrast of cold springy noodles and bold, tangy sauce is irresistible.
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Larb — Thai-Lao Minced Meat Herb Salad
The bright, punchy minced-meat salad of Laos and northeastern Thailand (Isan): cooked minced pork, chicken or beef tossed while warm with lime juice, fish sauce, chilli, sliced shallots, masses of fresh herbs (mint, coriander, sawtooth) and — the signature — khao khua, toasted ground sticky rice that adds a nutty crunch and binds the dressing. Larb is hot, sour, salty and herbaceous all at once, served at room temperature with sticky rice and raw vegetables to cool the heat. It's fresh, fast and addictive — one of the defining tastes of Isan and Lao cooking.
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Sisig — Filipino Sizzling Chopped Pork
The undisputed king of Filipino bar food (pulutan): pork — traditionally pig's head and ears, plus liver — boiled, grilled and then finely chopped, sizzled on a screaming-hot cast-iron plate with onions and chilli, brightened with calamansi and sometimes bound with a touch of mayonnaise or a cracked egg on top. The result is a riot of textures — crisp, chewy, tender — and flavours — savoury, sour, spicy, rich. Born in Pampanga, the country's culinary capital, sisig arrives still spitting and sizzling, made to be eaten hot with cold beer and a mound of rice. It's loud, addictive and utterly Filipino.
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Korean Fried Chicken (Yangnyeom-tongdak)
Shatter-crisp double-fried chicken tossed in a glossy gochujang sauce that's sweet, garlicky, and just hot enough. The coating stays crunchy under the sauce — that's the whole trick, and it comes from frying twice.
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Curry Laksa — Coconut Noodle Soup
A bowl of Malaysian comfort: springy noodles in a fragrant coconut-curry broth built on a hand-pounded spice paste, topped with prawns, chicken, puffed tofu, bean sprouts, egg, and a spoon of sambal. Rich, spicy, and deeply aromatic.
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Buffalo Chicken Dip
Buffalo chicken dip is the warm, creamy, tangy-spicy crowd-pleaser that always disappears first at a party. Shredded chicken is folded into a rich base of cream cheese, ranch, and sharp cheddar, spiked with cayenne pepper sauce, and baked until the edges bubble and the top turns molten and golden. Softening the cream cheese and beating it smooth before anything else is the trick that keeps the dip velvety instead of oily or grainy.
appetizeramericangame-day -
Jalapeño Poppers
These jalapeño poppers are fresh chiles halved and stuffed with a garlicky, sharp-cheddar cream cheese, wrapped in bacon, and baked until the peppers soften and the bacon turns deep and crisp. Every bite is molten, smoky, and mildly spicy inside a crackly bacon shell. Baking on a wire rack lets the fat render away so the bacon crisps evenly instead of steaming, while the oven's heat mellows the raw bite of the jalapeños.
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Buffalo Wing Sauce
Buffalo wing sauce is the glossy, tangy-hot glaze that turns plain wings into a game-day classic: a cayenne pepper hot sauce whisked into melted butter until the two emulsify into one smooth, clingy sauce. It tastes bright and vinegary up front with a mellow buttery finish and just enough heat to make you reach for another. Warming the ingredients together on low heat is what keeps the butter suspended instead of pooling greasily on top.
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Spaghetti all'Assassina
Spaghetti all'assassina is Bari's famously "burnt" pasta: raw spaghetti seared directly in a garlicky, chili-laced tomato base, then fed ladles of hot tomato broth like a risotto. Because the noodles never see a pot of boiling water, their starch toasts and caramelizes against the skillet, giving you strands that are chewy in the middle and crackling, smoky, and mahogany-charred at the edges. It is fiery, a little dramatic, and unlike any other tomato pasta you have made.
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Thai Basil Chicken (Pad Krapow Gai)
Pad krapow gai is Thailand's beloved street-stall stir-fry: hand-chopped chicken seared hard in a screaming-hot wok with pounded garlic and bird's eye chilies, glossed with a salty-sweet sauce, and finished with a huge handful of holy basil. Chopping thighs by hand instead of using pre-ground meat gives you craggy, uneven pieces that catch the sauce, and adding the basil off the heat keeps its peppery, anise-like perfume intact. Spooned over jasmine rice with a crispy fried egg, dinner is on the table in under half an hour.
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Nashville Hot Chicken
Nashville hot chicken is buttermilk-brined, deep-fried chicken doused in a fiery cayenne-spiked oil, served on white bread with cool dill pickles. The crust shatters, the paste beneath it glows brick-red, and the heat builds slowly instead of punching you in the face. Brining in buttermilk and pickle juice keeps the meat juicy through a long fry, and using the hot frying oil itself to bloom the cayenne is what gives the coating its signature deep, toasty burn.
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Buffalo Chicken Mac and Cheese
Tangy, butter-slicked buffalo chicken folded into an ultra-creamy cheddar and Monterey Jack sauce, then baked under a crunchy panko crust. The trick is adding cream cheese to the sauce, which buffers the vinegary hot sauce so the cheese stays silky instead of breaking, and undercooking the pasta so it finishes tender, not mushy, in the oven.
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Blackened Chicken
Blackened chicken is a Creole classic: butter-dipped chicken breasts crusted in a bold paprika-cayenne spice blend, then seared in a ripping-hot cast-iron skillet until the coating toasts to a deep mahogany shell. The outside is smoky, crackly, and intensely seasoned while the inside stays juicy, because pounding the breasts to an even thickness lets them cook through in the few minutes it takes the crust to form. It is a 35-minute dinner that tastes like it came off a New Orleans line.
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