Latiao (Chinese spicy strips)

Latiao (辣条), or la tiao, is a popular Chinese snack known for its spicy flavor and chewy texture. It is typically made from gluten flour, which makes it a vegan friendly but unsuitable for those with gluten sensitivity.

What Does Latiao Taste Like?

In the Chinese language, “La” (辣) translates to “spicy,” and “tiao” (条) translates to “strip.” Therefore, “latiao” can be understood literally as “spicy strips.” Consequently, the predominant taste you’ll experience with latiao is spiciness. While the degree of spiciness may differ across various latiao types, ranging from mild to extremely hot, making a completely non-spicy latiao is not possible.

In addition to the heat, the chewy texture is a significant aspect of the eating experience. The wheat gluten used in making latiao contributes to its firm and elastic consistency, creating a satisfying and substantial mouthfeel.

While the dominant flavor is spicy, other seasonings, such as salt, sugar, and various herbs and spices, are also important for adding depth and complexity to the overall taste.

Homemade vs Store-bought Latiao

Many people enjoy latiao’s strong and distinctive flavor, but some find it excessively salty and oily. Moreover, many people are hesitated to try latiao due to the common practice of adding numerous preservatives and food additives in factories. These additives are used to enhance latiao’s flavor and extend its shelf life, contributing to the perception of latiao as a type of “junk food”.

I wouldn’t categorize homemade latiao as a healthy snack since it still involves a significant amount of oil. Nevertheless, it is undoubtedly a healthier option compared to commercially produced latiao. The absence of numerous food additives means that homemade latiao cannot replicate the exact taste and texture of its factory-made counterpart. Despite this, homemade latiao remains a flavorful and chewy snack, particularly appealing to those who enjoy spicy foods.

Vital Wheat Gluten Flour

Gluten flour, also known as vital wheat gluten, is a type of flour that is made by washing wheat flour dough with water until the starches dissolve, leaving behind the gluten. The protein content in gluten flour is typically very high, often ranging from 70% to 80% or even higher.

If gluten flour is not available, you can increase the gluten content in your all-purpose flour by washing it to remove the starch. Here is a post teaching you how to make vital wheat gluten flour using only AP flour and water.

Gluten provides the desired elasticity and resilience to the latiao dough, and helps maintain the texture of latiao over time, preventing it from becoming overly brittle. Therefore, we can’t use regular flour to replace gluten flour when making latiao.

Tips for Making Latiao

1. Incorporate additional water during the dough-making process: While vital wheat gluten contains some residual starch, adding extra water to the flour as we prepare the dough can effectively wash out this excess starch. This step contributes to enhancing the chewiness of the latiao.

2. Let the dough rest: Resting the dough is beneficial for gluten formation as it promotes better hydration, enzymatic activity, and overall gluten structure, contributing to the chewy texture and stable structure of the final product.

3. Wrap the dough strips on bamboo skewers: This step results in the tube-shaped latiao, providing a larger surface area for coating with chili sauce. This enhances the flavor profile of the latiao, making it more savory and enjoyable.

4. Brush each latiao with oil: The dough made from gluten flour has a tendency to stick together, so it’s important to brush each latiao with oil before steaming to prevent them from sticking to each other.

5. Steam or simmer the dough: In case your steamer lacks sufficient space, an alternative method is to boil the latiao sticks for approximately 20 minutes. Lower each stick into gently simmering water individually to prevent them from adhering to one another. Maintain a medium-low heat to ensure all the latiao dough is thoroughly cooked.

6. Remove from bamboo skewers: Take caution while removing the cooked dough from bamboo skewers to avoid any potential splinters.

7. Spicy sauce: The essence of latiao lies in its spicy and oily sauce. Try your best to gather all the specified ingredients to create the richly flavored sauce. If you have the essential components – chili powder, salt, sugar, and oil – don’t fret too much if some of the herbs are unavailable. Use low heat to ensure that you do not burn the ingredients while preparing the sauce.

EQUIPMENT

• Large mixing bowl
• Measuring cups and spoons
• Bamboo skewers
• Steamer
• frying pan
• Nonstick silicone pastry mat

INGREDIENTS List

For making the latiao strips

• 2 cups water
• ½ tsp salt
• 1 cup vital wheat gluten flour

For making the seasoned oil

• ½ cup vegetable oil
• ¼ onion (cut into wedges)
• 2 green onions (tie them together into a kot)
• 3 garlic cloves (peeled and slices)
• 1 lanxangia tsaoko (optional)
• 3 bay leaves (optional)
• 2 star anises (optional)
• 1 tsp Sichuan peppercorns (optional)
• 1 tsp cumin seeds (optional)

• 3 tbsp Sichuan red chili flakes
• 3 tsbp Sichuan red chili powder
• 2 tbsp cumin powder
• 1 tbsp Sichuan peppercorn powder
• 1 tsp Chicken bouillon
• 1 tbsp sugar
• ½ tsp salt
• 3 tbsp roasted sesame seeds

INSTRUCTIONS 

1. Add salt and water into a large mixing bowl, stir until the salt is dissolved. Add vital wheat gluten flour, stir and knead with clean hands for about 5 minutes until you shape the mixture into a dough.

2. Squeeze out excess water from the dough, then empty the water from the bowl. Continue kneading and squeezing until no further water can be extracted from the dough.

3. Position the dough in the bowl, cover it with plastic food wrap, and allow it to rest on your countertop for 30 minutes to develop the gluten.

4. After 30 minutes, transfer the dough onto a nonstick silicone pastry mat. Use your hands to stretch and flatten the dough into a thin sheet. (I found that using your hands is easier than using a rolling pin.)

5. Use a dough scraper/cutter to cut the dough sheet into 1-inch-wide strips. Use your hands to pull each strip into a ½-inch-wide, long strip (like a noodle shape).

6. Hold one end of a strip with your fingers and secure it to the tip of a bamboo skewer. Proceed to wrap the strip around the skewer, starting from the base and moving towards the end. Cut off any excess strip at the end. (Ensure a tight wrap without leaving gaps between rounds; a single layer is enough, otherwise the latiao will be too thick for proper seasoning.)

7. Brush each latiao with a thin layer of vegetable oil to avoid stickiness. Arrange them on a steamer, ensuring they are in a single layer without touching. Pour boiling water into the steamer and steam the latiaos over medium heat for approximately 20 minutes.

8. Heat vegetable oil in a frying pan over medium heat until it’s hot but not smoking. Add wedged onion, green onions, and slices garlic to the hot oil. Let the ingredients sizzle for about 2-3 minutes, stirring occasionally.

9. Once the edge of the garlics turns light brown, optionally add lanxangia tsaoko, bay leaves, star anises, Sichuan peppercorns, and cumin to the oil. Let the ingredients sizzle and infuse into the oil for another 2-3 minutes, stirring occasionally. Adjust the heat to prevent burning.

10. Reduce heat to low, carefully use a fine-mesh skimmer to remove all the ingredients from the hot oil.

11. Add all the powder seasonings into the hot oil, quickly stir well to combine. Turn off the heat and set it aside.

12. Once the latiao is cooked, take them out of the steamer. Allow them to cool until they are not too hot to handle, then use your fingers to gently push the latiao down and remove them from the bamboo skewers.

13. Coat the latiao with the prepared spicy sauce, ensuring each strip is well coated.

14. You can enjoy them immediately, or arrange the coated latiao on a cooling rack and air-dry them for a few hours to develop a chewier texture. Store any leftover in an airtight container in the fridge for up to 3 days.

My other Chinese recipes you will also like:

• Tornado Potato (15-minute quick recipe)
• Dragon’s Beard Candy
• Shrimp Chips (Homemade Prawn Crackers)
• Hand Pulled Noodles (Easy biang biang noodles recipe)