Made In is offering up to 30% off during their Holiday sale which is happening right
now. Use my link and get the best deals of the year – https://madein.cc/1124-brian
☕Like this content and want to show support? Buy me a “coffee” here: https://ko-fi.com/brianlagerstrom
VIDEOS YOU MIGHT LIKE:
Weeknight Dan Dan Noodles: https://youtu.be/qANt7-pM_IM?si=Mq4avD9Uxn0u647a
Handmade Shumai: https://youtu.be/LhwCMXwct2Y?si=_1FfMYqnvhAzdeBY
🔪MY GEAR:
NITRILE GLOVES: https://amzn.to/3V9xvlW
CUT GLOVE: https://amzn.to/3CEqlj5
MANDOLINE: https://amzn.to/4g2Iq90
SPIDER STRAINER: https://amzn.to/3FYqcoc
GOCHUGARU: https://amzn.to/3CV82Gp
3QT SAUCIER: https://amzn.to/414MOQB
FINE MESH STRAINER: https://amzn.to/3Oq1Skb
DIGITAL SCALE: https://amzn.to/30bNZO3
INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo
AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
Yield – 2 Pints or 4 Cups
700-750g (3.5 C.) Peanut Oil
200g Shallot, Sliced (2-3 large)
75g Garlic, Sliced (15 cloves)
100 g Ginger, Sliced (1 large knob)
6 Pods Star Anise
2-3 Cinnamon Sticks
60g (4 Tbsp) Gochugaru separated into 2 – 30g portions
30g 2 ( 2 Tbsp) Chili Flake
15g (1 Tbsp) Sesame Seeds
1-2g (1/2 tsp) Szechuan Peppercorn (ground)
75g (1/2 C.) Peanuts, chopped
40g (1/4C.) Honey
5g (1/2 tsp) Msg
35g (2 Tbsp) Salt
3g (1 tsp) Fish Sauce
25g (2 Tbsp) Soy Sauce
Instructions:
1. Heat oil to 300F
2. Fry sliced garlic for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel.
3. Fry Shallot for 5-6 Minutes at 300F, move to paper towel with garlic
4. Heat oil back up to 325F and add star anise, cinnamon and ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over 30g gochugaru and let sit for 5 minutes and strain oil back into the pot.
5. Reheat the oil, this time to 325F and pour over remaining gochugaru, chili flake, szechuan peppercorn and sesame seads. Infuse for 10 Minutes
Once infused, stir in peanuts, fried shallots, and fried garlic. Be sure to crush garlic and shallots in your hand before adding them to the mixture.
6. Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least)
CHAPTERS:
0:00 Prepping and frying the crispy part
4:02 The chilis
6:00 Cookware
7:07 Final infusion and combining everything
10:40 Final product, use ideas
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3
30 Comments
Stick around til the end of the video for some of my favorite ways to use chili crisp – Is there anything I'm missing? Made In is offering up to 30% off during their Holiday sale which is happening right now. Use my link and get the best deals of the year – https://madein.cc/1124-brian
The issue is that any time I think about chili crisp I get hungry and then it is too late to make it myself.
This is why I purchase it.
Damn! You really fired shots at the OG chilli oil and stood on business?! This must be good then, cause Lao Gan Ma is the standard. I gotta try this now 🫡
Could I use avocado oil in place of the peanut oil?
Is this mandolin fear an American thing???? Here in Europe every household has one, i used it since I was a little kid helping my mom slicing cucumbers, potatoes etc. Never got injured once…
Always buy a mandolin with rubber feet. The added stability makes it way safer.
Just a safety reminder, Brian. Keep the handle of the pot to one side.
Mmmm but there are too many ingredients that overlap flavors, not necessarily tastes better than a regular chili oil.
Try it on vanilla ice cream!
Someone tell me how this thing can ever spoil in a fridge in 5 weeks? Its oil, chilled, spiced to hell, nothing perishable in it. Imo more like 5 months, or even a year. I have older scalion oil in my fridge, and its not rancid, tastes pretty awesome.
Never even heard tell of such a thing as chili crisp. But it looks intriguing and worth a try.
…..or use the mandolin guard. 🙄
Great recipe. I could smell and taste it through screen!
Really not sure how the double nitrile glove would protect from a mandolin. At least I wouldn't personally feel more protected than I would just using claw grip. Cut glove is definitely the way to go; great for cheese graters too!
Dude…made this and then used it to make your 30min Dan Dan Noodles…so damn good. Can't wait to try another batch and go heavier on the psychedelic szechuan peppercorns
Absolutely wonderful…my fav chilie crisp(my butter sub)on fresh homemade buns…mmmmm mmm <3<3<3
Can't wait until really good chili crisp recipe drops
peanut=how to ruin a good recipe
Damn Brian. I have been using the chilli crips / chilli oil for over 5 years on same food items you showed on your video. Great go to product for great tasting meals. Thanks for making the video.
great concise vid! very similar to the chili oils i make. it's particularly hard to source gochugaru where i live, not sure why, but kashmiris are a great substitute.
also, try adding in douchi, chinese fermented black soybeans. they're the lil crunchy black bois in lao gan ma chili crisp, and they're incredible.
also for the SUPER LAZY PEOPLE (like me), you can approximate a lot of this by dumping everything, oil included, in a bowl and microwaving it. you lose the texture and some of the more complex flavors but it's a great trick to prep a small amount of chili oil for use in like, a stir fry.
Oh boy, wait till you hear about the three-pours technique.
just use the attachment that hold the veg so you don't cut your finger in the first place FFS
I LOVE hot chili sauce – can’t wait to try this recipe!!!! Thank you
I could tell you know your stuff just by listening to the way you speak about ingredients thanks for the interesting watch even if I don’t make it
Better watch out, David Chang is gonna come out of nowhere and sue you for releasing this video. How dare you name your recipe after the godly creation that he so obviously invented hundreds of years ago!
Love your channel. Got hooked on chili oil and crisp several years ago. Tried every one I could get my hands on. Lol. Decided to try making it earlier this year. Glad I did. VERY similar to yours. Just want to add a few comments for those afraid to try it. I have several family members that are allergic to peanuts. You can still make this. Use a good quality corn oil and skip the peanuts. Don't think the double infusion is really necessary. Plenty flavorful and hot as it is. I used all of the same ingredients in almost the exact way. Except, I cheated with the store bought fried shallots and garlic. Used a sweet soy sauce instead of adding honey, and some sesame oil for even more of an Asian flare. Make it your own. Addictive and hotter than any other chili crisp I've bought.
I brought a small jar to Thanksgiving. Everyone loved it on the deviled eggs! Left it there for them to experiment with. Making salsa macha (Mexican chili oil) as I'm typing this. Totally addicted. Lol.
It is called Salsa Macha here in México.
100% gay
Question about mandolins – why professional chefs never seem to use guards with them? I always use a guard when using the mandolin and i've never been cut once.
EDIT: I tried the double glove way once and cut myself pretty badly. I'm sticking to the guard.
Thoughts on skipping the MSG as it is not something I keep on hand?
is there a transcript? or did someone post the recipe?