As a Chinese who cannot live a day without hot chili oil, this is actually a really good recipe and pretty close to how I make mine. The only thing I would recommend changing is to pace it when you pour the hot oil into the chili flakes to avoid burning it, also add some white sesame seeds in it, they will make it much more aromatic.
Do you recommend adding the sesame seeds in with the star anise, cinnamon, etc. in the oil before it’s heated, or do you add the seeds in with the sichuan chili flakes and then pour the oil mixture on?
*takes notes* thank you very much for this. The batch I just made is already very aromatic, so I can't imagine how much better it'd be if I had sesame seeds as well
I'm a Chinese dude looking up how to make hot chili oil from a white dude on RU-vid... I'm in my mid 30s, married and if my mom ever founds out she will beat my ass
@@dominicdo2719 And now one of them is addicted to chilli oil and I can't afford to keep buying them in bottles. Hence, learning from a white guy half my age!
@Free Speech Ignoring that I had a mini stroke reading your comment. Would you mind sharing your "not so bland recipe" since you seem to have the utmost confidence in it?
Hey everyone quick heads up if/when you make this: Please make sure to use a nice heat proof bowl when pouring your spiced oil over the chili flakes. I used a pyrex bowl but on second thought, it would probably be safest to use a metal bowl. Hot oil + Glass, could mean a broken bowl and a real big mess. Please be careful and don't burn yourself. ALSO: YES do store this in the fridge. Anyway, thank you and I hope you enjoy/enjoyed the video.
I grow 25 varieties of Mexican and Asian chilies in my garden every year. I pickle them, make salsa out of them, and I also dehydrate them to make exotic chili powders. I just started making chili oil out of them. Thank you so much for the video because this is showing me how to truly get the best flavor out of my peppers. I've tried it now with a variety of dried chilies and they're all good with their own character. Now they're going to be great. Thanks again
May I ask what the differencenis between chilli oil (chilli flakes ) red pepper jalapeños ghost chilli flakes and meon salt etc or Chipotle mexian chilli - which also includes water ginger onion salt sugar etc Or Last one which Is made from fresh Calabria chilli olive oil salt etc
I've lived in Sichuan for 7 years now, and there is a great dumpling shop near me, they have a couple of ladies sat at the shop front rolling fresh dumplings all morning. They have chilli oil, soy sauce, black vinegar, msg, sichuan pepper and sugar as options for dressings. When I eat there, I add some sugar and black vinegar to the chilli oil, and it takes the experience to a whole new level! Just adjust amount of sugar to your liking, but it is almost like a sweet chilli jam. Absolutely phenomenal for dipping dumplings.
Every time when i open his videos,i feel like I'm being held hostage by Skrillex.And sometimes he goes crazy,opens the door of kitchen cabinet and tells me some cooking stuff
I made a batch a couple days ago. Rather than trying to make it on the stovetop and keep the temperature regulated I put it in an oven safe pan and stuck it in a 235 degree oven. I checked it and stirred it every half hour. Easier in my opinion. The oil is, indeed, life changing. Delicious.
hey this is so genuinely smart!!! I LOVE chili oil to death but oil splashes also scare me to death - making this by leaving the whole thing alone while I go off and do whatever then coming back to it regularly while not having any oil splashes is just the best way!!!
@@DoctorTooploop only because Weissbier translates to wheat Beer, that doesn't mean that weiss means wheat. There ist another German Name for that beer type: "Weizenbier". That translates 1:1 to wheat Beer. Weizen = wheat ; weiss = white
Thanks Josh! I made this following your recipie. It is incredible! I've made it 3 more times. I've shared it with friends and they love it! I share your link with them too so they can make it for themselves. Two crucial things about this recipie are: 1. Cook the spices in the oil for at least one hour to get all the flavours out of the spices (on your lowest flame). 2. Remove the garlic cloves once they starts to go brown.
I have made this recipe as described in the video and can testify that it was delicious. My boyfriend grew up in Singapore, and said that it reminded him of so much of the food he had growing up. It was the perfect bday surprise for him. Thanks Joshua!
I bought a jar from an asian restaurant. It was delicious, so i had to ask which brand they used. Dude said they make it. He saw the disappointment on my face and said, "we sell them. $10 for small jar, $20 for large". I was out of town, so bought the small jar. Regrets....
For the past two weeks, I've been in the kitchen all day every day, managed to lose 10 lbs on accident. It's been amazing, anyone can do it! And you totally should, it's such a good time! (If you crank the music and light the Dutch.)
I have been watching your videos for ages, I intent to get your new book and only just clicked that the chilli oil I make, was yours!. It tastes so good!!! Thank you for your content.
Just wanted to say I've finally made this recipe after having it saved to my Favorites for who knows how long now. Anyways, it is absolutely amazing! I've definitely been missing out. Thank you!
Re-watched this from the dumpling video and had like a "proud dad moment" when you were mentioned 200k subs, because you're sitting at 4.25 mil nearly two years later. Congrats man, keep it up!
I've made this recipe 3 times now. Every time I run out, I make a new batch. My family loves it. I cannot for the life of me find Sichuan pepper flakes anywhere, so I use gochugaru instead. This is the best chili oil ever!
I made this a lot of times, it's excellent. Last time I had some arbols and chipotle peppers left amped up the onions too and it was amazing flavor; liked it even better than the standard Chinese flavor.
Loved this oil and your channel. My daughter loves your channel as well and was shocked I knew who you were let alone followed you as well! Thanks for this oil recipe. Love it on everything myself
WOW - Thank you for this recipe. I just made tonight and the taste is AMAZING! The flavor from all the peppers and aromatic seeds intensified the flavor of the oil. This is a winner oil - thank you for sharing!
Ive been wanting to make this for so long but was always too lazy, today however I realized I have literally everything ready to go so I made it and its freaking amazing!! It literally tastes like a restaurants, it's so much fun to make as well. Love your videos!
life changing dumpling experiences: dumplings i eat every wednesday made by my chinese grandma, along with her chili oil which is so fragrantly good it can kill a man. love you, grandma, for making tasty food ;u;
Decided to try making home made chili oil for the first time and came across this recipe. I'm blown away at how delicious it is. I'm putting it in everything! Will be making this forever.
Just recenly subbed. Love your vids btw. Although as a Chinese, I'd suggest pouring your oil in two or even three batches on to the chilli, where the first two at a lower temp to bring out the flavor in the chillies, and the final pour at higher temp to "fry" the chilli (similar to a double deep fry I guess)
I made it yesterday as per your recipe. I also added a very thin slice of ginger. Yes, the taste is incredible. Very easy and delicious recipe. Thanks a lot. Regards from Canada.
So a few days ago I binged all of your videos until 4 am. I only got two hours of sleep before school, but it was so frickin worth it. I love your channel, keep it up please!!!
I made 2 batches of this today, but, I roasted the cardamom, coriander, anise, cinnamon, and cloves prior to oil. I also threw in a bay leaf. I used garlic in the oil while cooking. . Excellent flavor and heat level. Thanks.
I know it sounds crazy but whenever I make oats now, I make it like Chinese congee and I add a chicken stock cube, some chili oil and some ginger garlic paste. 10/10 best oats
Just now watching this video almost a year later and seeing you grateful for just 100k subs makes me happy that you are now almost at 2m subs. I absolutely love your channel. You make all of this stuff look so easy even when it’s not all that easy for people like me but my home cooking has improved a lot since I started watching this channel. Keep it up bro!
There used to be a Chinese place near me that served cheap and really good quality meat bowls. At this place they also had a dispenser in the middle of the dining area with a chili oil dispenser. It was considered a condiment and it's some of the most authentic chili oil ever. I would get the sliced steak rice bowl and I would just dump that chili oil all over the bowl and I would go home a happy boi.
Yeah this is pretty much how we make chili oil! I actually don't cook the oil for 1-2 hours, more like 20 minutes or so. I'd say the only 2 small differences between his and mine are: 1. I also add in some green Sichuan peppercorns (青花椒) and use cinnamon bark instead of the stick (play around with the spices!) And also some onion and green onions. 2. Grind dry chili peppers in a mortar and pestle; one of the reasons for this is as a "timer" for the oil actually 😂 Honestly, y'all, this is an amazing condiment! If you want it spicier, just add spicier chilis. For example, I sometimes use dried Carolina reaper. One is plenty of heat!
@@RealLickDoo I normally use it within 2 months at most, but I’d say the sooner you finish the better. It’s much more fresh that way. I’m not sure the actual shelf life though. I’d say for sure no more than a few months
I've been making this for myself and for some of my friends, some people can never go back to regular store bought chili oil. Literally can be used with any kind of food. I would add that I use korean dried chili pepper + canola oil. I deep fried the oil with the whole korean dried chili pepper, and then add that to the final product. it gives it amazing taste.
Great idea kid ! I have a lot of those flakes in the freezer... chili oil here i come ! And i have other crazy chilies i froze after growing them last summer. I had nothing fun to do so i experienced with chilies seeds, i was googling try to find some strange looking chilies someone in Africa mentioned online... they are called Peter Peckers... no joke... i never saw them in Africa... it took me to just gallivanting on the net and here someone said they grow in America ... no comments... i will make the Weissman’s chili oil with every chili i need to get rid off... yes... perhaps will kill Covid if i survive after bathroom visit after...
I would recommend running some chile de arbol or guajillo pods if you want a milder product through a mill and grind into small flakes instead of using Chicom peppers which generally have higher pesticide and heavy metal residue.
you can put some sesame on the top of chilli flask before pouring it into, trust me I'm Chinese. Also, I think oil is a bit too much you can reduce it a little bit.
My first time seeing this video today on 1-17-22 and you’re happy about having 200k subscribers. Haha congrats on nearing 6 million now! And I have to try this recipe
Yeah, I buy my chili oil from a family-owned Chinese grocery a few minutes from my house. They make it in-house, and it's extraordinary. However, it's not as complex as the one described above. They use garlic, chilis, salt and MSG. I think that's it. But the oil is of a moderate spiciness (not overwhelming, but it does make my nose run, which is my litmus test for "is it spicy enough?"), and the solids are just SO darn tasty. It's great on dumplings, but its real genius is in the simplicity of it all. Adding it to virtually any stir fry sauce, dipping sauce or marinade will instantly make it better, without actually imparting any specific spice flavours that might not work within the context of the dish. Garlic and chilis go with everything Asian (pretty much). So its flavours complement without overwhelming.
HI. Just found your channel. Definitely want to make this. I've made other kinds before and want to try this one. Q, even though you remove the garlic after cooking, does this need to be refrigerated or is it safe to leave on the counter? Thanks, Laurie
