Search

Crispy Chilli Oil Mozzarella Sticks with Coriander Ranch

Print Recipe
Jump To Recipe

These Chilli Oil Mozzarella Sticks with Coriander Ranch are crunchy, molten and full of flavour. Think golden panko crumb giving way to properly stretchy mozzarella, doused in fragrant chilli oil and dipped into a herby coriander and spring onion ranch.

They were inspired by the viral Chili’s mozzarella sticks, but this version has a bit more going on. The Chinese chilli oil is infused with garlic and five spice, so it’s warm and aromatic while the coriander ranch is sharp, creamy and fresh, to help bring a little relief from the spice.

The idea came from my WHIWMADC series (What Happens If We Make A Dish Combining)  where I pull different cuisines and a wildcard and build something around them. This round was American, Chinese and Something Fried.

Crisp on the outside, molten in the middle, spicy and cooling at the same time – it’s a small upgrade to a classic that actually earns its place.

What Is WHIWMADC? (And Why This Combo Works)

WHIWMADC stands for What Happens If We Make A Dish Combining — a creative series where I draw three prompts and design a recipe that brings them together in a way that actually makes sense to eat.

The Cards Drawn for This Recipe

American → Mozzarella Sticks
Japanese → Chilli Oil & Coriander Ranch
Something Fried → Mozzarella Sticks

Why You’ll Love These Mozzarella Sticks

Perfect crunch-to-cheese ratio — crisp panko coating with a molten centre.

Balanced heat — chilli oil brings warmth and aroma, not just spice.

Fresh, zesty dip — coriander ranch cuts through richness beautifully.

Great for sharing — ideal for get-togethers, game nights or casual dinners.

Ingredients You’ll Need​

For the Mozzarella Sticks

250g mozzarella, cut into 2–3cm pieces

Plain flour, for coating

200g panko breadcrumbs

For the Batter

50g plain flour

150ml milk

1 egg

Salt, to taste

For the Chilli Oil

1 cup neutral frying oil (vegetable or canola)

2 tbsp chilli flakes

1 tsp Chinese five spice

1 tsp salt

1 clove garlic, minced

For the Coriander Ranch

3 tbsp spring onion, finely sliced

3 tbsp fresh coriander, finely chopped

1 tbsp mayonnaise

3 tbsp sour cream (or Greek yoghurt)

2 tbsp buttermilk

1 clove garlic, minced

Salt, to taste

How to Make Finger Bun Inspired Japanese Salt Bread

Step-by-Step Instructions

1. Prepare the Mozzarella

Cut the mozzarella into 2–3cm sticks and pat dry. Set aside.

2. Make the Batter

In a bowl, whisk together flour, milk, egg and a pinch of salt until smooth.

3. Crumb the Cheese

Coat each mozzarella stick in flour.

Dip into the batter, letting excess drip off.

Roll in panko until fully coated.

For extra hold, repeat the batter + panko step.
Freeze for 30–45 minutes — this makes frying much easier.

4. Make the Chilli Oil

Combine chilli flakes, five spice, salt and minced garlic in a heat-safe bowl.
Heat oil in a small saucepan until shimmering (170–180 °C). Carefully pour hot oil over the spices. Set aside to cool.

5. Make the Coriander Ranch

In a bowl, mix spring onion, coriander, mayo, sour cream, buttermilk, garlic and salt until smooth. Chill while you fry.

6. Fry the Mozzarella Sticks

Heat oil to 170–180 °C. Fry frozen mozzarella sticks 3–4 at a time for 1–2 minutes until golden.
Drain on paper towel.

7. Serve

Drizzle or spoon chilli oil over the hot sticks. Serve immediately with coriander ranch.

Storage & Leftovers

These are best eaten fresh, but you can store leftover sticks in the fridge for up to 2 days.

Reheat in an air fryer at 180 °C for 3–5 minutes to get the crunch back. Avoid the microwave (it turns the coating soft).

The chilli oil can be kept in an airtight jar in the fridge for up to 1 week.

Tips & Substitutions

Freeze before frying – essential to keep the cheese from leaking.

Maintain oil temperature – too hot and they burn, too cool and they go soggy.

Double crumb – for maximum crunch and structure.

Gluten-free version – use GF flour and breadcrumbs.

Less heat – strain the chilli oil before drizzling or reduce chilli flakes.

FAQs

Do I really need to freeze the sticks before frying?
Yes – freezing stops the cheese from melting out the coating during frying.

Can I bake instead of frying?
You can air fry or oven-bake them, but they won’t be as deeply crisp as traditional frying.

Can I make the ranch ahead of time?
Absolutely – the coriander ranch actually tastes better after resting in the fridge for a bit.

Chilli Oil Mozzarella Sticks

If you love crispy, cheesy snacks with a spicy kick, these Chilli Oil Mozzarella Sticks with Coriander Ranch are everything you want out of a snack night. They’re crunchy on the outside, molten and stretchy in the middle, and finished with a fragrant chilli oil that adds warmth without overpowering the cheese. Paired with a cool, herby coriander ranch, this isn’t just another mozzarella stick - it’s a slightly unexpected upgrade that hits all the right notes.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

For the Mozzarella Sticks
  • 250 g mozzarella cut into 2–3cm pieces
  • Plain flour for coating
  • 200 g panko breadcrumbs
For the Batter
  • 50 g plain flour
  • 150 ml milk
  • 1 egg
  • Salt to taste
For the Chilli Oil
  • 1 cup neutral frying oil vegetable or canola
  • 2 tbsp chilli flakes
  • 1 tsp Chinese five spice
  • 1 tsp salt
  • 1 clove garlic minced
For the Coriander Ranch
  • 3 tbsp spring onion finely sliced
  • 3 tbsp fresh coriander finely chopped
  • 1 tbsp mayonnaise
  • 3 tbsp sour cream or Greek yoghurt
  • 2 tbsp buttermilk
  • 1 clove garlic minced
  • Salt to taste

Method
 

Prepare the Mozzarella
  1. Cut the mozzarella into 2–3cm sticks and pat dry. Set aside.
Make the Batter
  1. In a bowl, whisk together flour, milk, egg and a pinch of salt until smooth.
Crumb the Cheese
  1. Coat each mozzarella stick in flour.
  2. Dip into the batter, letting excess drip off.
  3. Roll in panko until fully coated.
  4. For extra hold, repeat the batter + panko step.
  5. Freeze for 30–45 minutes — this makes frying much easier.
Make the Chilli Oil
  1. Combine chilli flakes, five spice, salt and minced garlic in a heat-safe bowl.
  2. Heat oil in a small saucepan until shimmering (170–180 °C). Carefully pour hot oil over the spices. Set aside to cool.
Make the Coriander Ranch
  1. In a bowl, mix spring onion, coriander, mayo, sour cream, buttermilk, garlic and salt until smooth. Chill while you fry.
Fry the Mozzarella Sticks
  1. Heat oil to 170–180 °C. Fry frozen mozzarella sticks 3–4 at a time for 1–2 minutes until golden.
  2. Drain on paper towel.
Serve
  1. Drizzle or spoon chilli oil over the hot sticks. Serve immediately with coriander ranch.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




OTHER RECIPES YOU’LL LOVE!

See More Recipes...
Hey! I’m Montana...

Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂

More About Me
Sign up to get the latest recipe inspiration straight to your inbox!
RECENT POSTS
Search

© 2021 All rights reserved