How to Make Chile Crunch
Vložit
- čas přidán 4. 06. 2024
- Learn How to Make Chile Crunch and you'll have one of Chef Tom's favorite condiments ready to eat. Made with shallots, garlic, chiles, mushrooms and loads of other ingredients, this Chile Crunch is so versatile that you'll want to put it on everything. The taste explosion from this recipe is something you're going to want to taste again and again!
► FULL RECIPE: (www.atbbq.com/thesauce/how-to...)
RECIPE COOKED ON: www.atbbq.com/grills-and-smok...
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/3fDhNtT
WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
_________________________________________________
**PRODUCTS FEATURED **
ALL THINGS BARBECUE NITRILE GLOVES: bit.ly/3ZsTymR
MRS. ANDERSON'S ROLLING PIN: bit.ly/43sQObs
FINEX 5-QUART CAST IRON DUTCH OVEN: bit.ly/3OAxnaz
CATTLEMAN'S GRILL EVERYTHING BAGEL SEASONING: bit.ly/3f1BXeu
BACHAN'S ORIGINAL JAPANESE BARBECUE SAUCE: bit.ly/3kUtAtV
_________________________________________________
** FOLLOW US **
FACEBOOK: / allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq
00:00 How to Make Chili Crunch
00:53 Start the knife work by mincing shallots
01:53 Continue knife work on garlic and ginger
02:54 Mince the chilis
03:59 Break down the Shitake mushrooms
04:25 Break down the Peanuts
04:42 Combine dry ingredients into bowl
05:53 Fry up fresh ingredients
06:20 strain off shallots and chilis and return oil to Dutch Oven
07:00 Strain off garlic
07:33 Combine oil to the dry ingredients
08:57 Get a taste
09:50 Like and Subscribe
Recipe ingredients:
1 large shallot, 1 cup (minced)
1/2 cup fresh garlic (minced)
1/4 cup fresh ginger (minced)
1/4 cup fresh Thai chilis (minced)
1 handful dried árbol chilis (crushed)
1/2 cup dried shiitake mushrooms (chopped)
1/2 cup salted peanuts (lightly crushed)
2 tablespoon Sichuan peppercorns
2 tablespoons everything bagel seasoning
1/2 teaspoon MSG
1 tablespoon white miso paste
1 tablespoon Japanese BBQ or soy sauce
3 star anise seed pods
3 cups oil (avocado, peanut, or other neutral flavor)
Recipe:
Brown shallot and Thai chilis in the oil, strain out;
Lightly brown garlic and ginger in the saved oil, strain out;
Bring saved oil to 375F, then pour into heat safe mixing bowl with remaining ingredients;
Let sit until bowl is safe to touch, about 30 minutes, then remove star anise and mix in previously fried ingredients;
Add salt to taste.
Thanks for this - very helpful!
thanks - i don't need to listen to the blahblah lol
Thank you! Just noting that it’s more than 1 shallot. Need a fair few to make up one cup chopped
Thank you for this, especially when their website has garlic incorrectly written as 1/4 cup.
😂😂
Love me some Chinese chili crisp. What an interesting take on a classic Chinese condiment. Love when people try new things from different cultures and then make it their own.
I got super excited when I saw this come up! Great recipe!!!
This so so delicious a song was written about it: "Sweet Chile of Mine"
Chef, sometimes I feel that you are clairvoyant. I CANNOT find this stuff where I live, but see it pop up in recipes all the time, now. I was determined to find a way to make it, and BOOM! Here you are with the tips and tricks. Love you, man! Thank you!
Trader Joe’s has it
could have googled a recipe at any point.
It seems like it’s in most grocery stores these days. In the international isle
I peel my ginger with a spoon, just scraping off the skin. Great clip, and thanks for the inspiration.
Thank you Chef Tom looks Delicious gotta try it.
This looks amazing, thanks for the video and i'm going to make some this weekend!
Legit just looked up recipes for this, and have all the ingredients. What perfect timing.
Thank you Chef Tom looks Delicious gotta try it.. I got super excited when I saw this come up! Great recipe!!!.
Thank you, Chef Tom, for sharing another awesome recipe! I love Chili crunch and don't think I will be buying it anymore now that you have shown us how to make it! Fabulous!
I've made a batch very similar to yours. Only ingredients I didn't add to mine are shiitake mushroom, star anise and Japanese bbq sauce but it does sound fantastic so I will be including them in the next batch.
Made it today since my jar of Momofuku ran out - wow, LOVE it! Same taste, less than half the cost for the amount it makes - it will last 3 times longer than that $9 jar. I did add a tablespoon of Gojugong paste as I had no miso paste on hand. This is a keeper!
Going forward, will you replace Gojugong with miso, or keep it the same?
This is facinating possibilities are endless
That was a great, clear video! Thank you!
This looks like a great version. Will be trying very soon 👍
My dude, so grateful for this!
You never disappoint chef .
Love this! Thank you Chef!
Looks fabulous. I'm going to give a try!
What is music to a Chef's ears? "Look fabulous. I'm going to give a try!" Thanks for watching!!
Wow, how freakin awesome Chef Tom! That’s a statement, no question involved there brother!
Really love it. Thanks i will make it.
This looks amazing
Looks fantastic!
RIGHTEOUS...I buy a pretty good jarred version...gonna try this ! THANKS !
looks really good gona try
I can taste it from here! The flavours looking amazing! No disrespect but I'd probably put those Szechuan peppercorns in the mortar and pestle first to really extract as much of that flavor as possible. That's just me cause I love the flavour of Szechuan peppers! 🇨🇦
I can’t wait to make this! Thank you!
I ordered “…by Jing” & it was extremely disappointing.
Excited for this for sure!
Chef Tom,
You never disappoint. I just ordered some MamaTeve's but I think when I use all of that up I'll be making some of this. Sans the bbq sauce, I think I'll add some umami like sauces (I've got some of noma'ssmoked mushroom garum) in its stead.
MSG Fuiyoh!!!!
Thanks! Look awesome. Wondering how it would freeze???
Love the knife work.
I put some on vanilla ice cream the other night and it was incredible
That is gorgeous!! I never thought of the shiitake mushrooms.. brilliant! Thanks for sharing 🤓👍❤️🇨🇦
Thanks for the great compliment! New videos every Tuesday and Friday, we hope you will join us.
New Subscriber! 🤓👍🇨🇦
I love putting chili crisp in soups, particularly tomato soup. A little goes a long way in soup though, and you can always add more.
Try it on peanut butter sandwiches dipped in tomato soup.
You'll never be the same again.
Thanks Chef Tom.
Wow, never heard of it but looks amazing
Go to you local Asian grocery store and ask for Lao Gan Ma Spicy Chile Crisp. If you see a stern Chinese lady on the label, you know you got the right kind! lol It's amazing.
Just found this channel. You're awesome
I just made this recipe today. The prep takes a few minutes but the end result is Ono (Hawaiian term for very good)! Will definitely keep on hand at all times. You rock bro!!!
Thanks Chef Tom!
Glad you enjoyed this one!
I put momofuku on everything. Its not too cheap though. Gotta give this a try! Thanks for sharing!!
You are my hero!
Chef Tom needs to be on Chopped! Best cooking channel by a mile.
Looks awesome, Chef Tom. Can you do a mole recipe at some point? I’d love to see your take.
dude! That's how I make my chimichurri! infusing the oil that way makes it so flavorfull!!! great recipe
My wife and I eat mountains of this stuff. I'm definitely going to try making it at home with my home grown peppers.
Update?
Hi.
I love the way how you chop the veggies. Are these knives from germany or made like them? The round cutting line reminds me about the chef knives i know back earlier when i was cooking.
holy shit it's Chef Tom! Good to see you again.
It was awesome
I'd love to see a comparison to your chile crunch to the mexican salsa macha
Just want to do what this guy didnt do. Hats off to the Chinese where this guy draws the inspiration from.
I buy chili pepper pepperocini oil for 6 $ at supermarket and use a wee bit to fry my eggs very flavourful.
Just made this with out dried shitake or sezchwan pepper. And turn out amazing
In my head, I saw this drizzled over a perfectly seared NY Strip steak, or a good sirloin, and my mouth was watering. Bravo sir! 👏
Now I want a steak ... drizzled in Chile Crunch ... thanks for watching!
This IS the Best Recipe and Video. I’ve watched More than 20 Vids and Experimented with Seven batches to Finally get it Right On.
This Recipe Sums up everything I’ve Learned.
From the Avocado Oil to Shallots, Fresh Thai Chilies, Arbol Crushed Dried Pods, Star Anise, MSG ( I agree), I use Toasted Sesame Seeds and Dry Roasted & Salted Peanuts Crushed , I like the added Spring Onions.
Your Instructions are very Detailed and the Technique is Great, this is now my Reference for Chili Crunch/Crisp.
I’m Subscribing.
Cheers from San Diego
i love my chilli crunch. esp with sichuan pepper corns.
wow love it 💯
Thanks so much! Hope you will give this recipe a test drive. Thanks for watching!
How does it stay crunchy in the oil? Looks amazeballs btw.
I highly recommend putting this on vanilla ice cream, it works so well 😋
Mind blown. This will be happening
@@lanthosbrs BOOM
So very true, awesome on ice cream!!!
@Brian Slocum same 🤯
I’ve got to say no here lol. A few years ago someone started circulating this ice cream/chili crisp idea and suddenly everyone jumped on the lemming bandwagon lol. I just can abide garlic and onion on ice cream. Ginger, peanut, miso and chili sure, but I draw the line at garlic and onion! Miso caramel that sounds good, though!
Just Wow
Great knife work and recipe. Arbols are Mexican chilis :)
That looks pretty outstanding, and I will definitely be making this myself, but you might want to warn people before they go dumping 350 degree oil into a bowl to be super careful. That is a recipe for a pretty serious burn. I think instead of pouring the hot oil into the bowl, I'd turn off the heat and then add the ingredients into the oil in the pot and let it sit there and cool. Once it's all cooled you can combine the ingredients with the crunch ingredients in the glass bowl without any worries.
That cast iron pot will stay hot for a while, so I guess that's why you don't add the ingredients in there. But I agree that dumping it in can be dangerous. You could maybe carefully ladle it in?
@@danoupossel5072 I don't think it taking longer too cool would be such a bad thing, the extra 30 minutes it takes to cool shouldn't change much.
@@vgullotta Well, Hot oil is known to burn things if you leave them in it for too long. In another recipe I actually saw that they added the oil gradually because of this reason.
@@danoupossel5072 ok bro, then maybe you take it off the heat and wait a few minutes before you add the ingredients.... for fucks sake I was trying to be nice about it, but you don't pour scorching hot oil from a scorching hot cast iron pot into a glass bowl on your counter, and you DEFINITELY don't instruct 581,000 people of whom you don't know their culinary skills or brain power, to pour scorching hot oil into a bowl like that. There are other ways to do it, there are other recipes in the universe that say do all kinds of things, none of that changes the fact that you don't tell people to pour scorching hot oil from a scorching hot pot into a bowl like that unless you want a horrible law suit...
@@vgullotta No need to be this hot headed (see what i did there?) about it. However you read my comment, I have the feeling that it didn't come across the way I intended it. Let's all be nice to each other ;-). Also, where I come from we don't do lawsuits when it is eventually your own fault when you pour hot oil over yourself haha. And I was just trying to make the point that it might be a better idea to ladle it in anyways since that seems the better way for the ingredients as well. I hope you have nice day and don't get yourself so worked up about things in this hot summer weather. All the best!
I got some of that chili crunch from an asian market here and I like it but I can never think of what to do with it. When I run out I may have to make some and get that extra flavor boost.
Put it on fried or scrambled eggs
I love it on white rice. Mix half and half with soy sauce to make a killer dippy sauce for fish, roast chicken, or dumplings.
This reminds me of Lao Gan Ma, Chinese Szechuan chilli
I'm halfway thru a jar of that now ❤ Wish it was a tad more spicy but I love it
@@yeslek super popular in china, I can absolutely see why
I love this chinese chili oil. And yes it is chinese, Is very popular in sichuan... hunan province.
bachans is goated for sure. Such a great sauce. I have a low heat tolerance but want to try this, any suggestions on a more mild chili?
Try using red or green jalapenos, just make sure to remove all the seeds from them and the arbols.
Any substitute for the peanuts? Peanut allergy here. Cashew? Pistachio?
@allthingsbbq Can this be made ahead and if so; how far ahead?Do we refrigerate this gorgeousness!?
Definitely, make it ahead of time and let the flavors meld together. Date it and stick it in the fridge. Thanks for watching!
YUMMMMM !!
I never thought a whole country could be so crunchy! Does it go well with Turkey? Just asking because I'm a bit Hungary.
Nice
Chef Tom, you did it again...just another example as to why you're "The Man"
Yup… doing a huge jar of this!!
not bad. tasty
I’m curious why you removed the star anise, I’d be tempted to leave them in. Is there a reason that I’m not aware of ?? Thanks in advance
Love the technique... only concern is the plastic vessel used when draining hot oils! ❤😊❤
Is restaurant quality and can withstand high heat.
Yummmm
This stuff is so addictive this sounds weird but I make turkey sandwiches with this stuff and some dukes
I first experienced some fried chilli in oil in a Chinese restauarnt while in Central America--omg good on buns especially-btw/fyi they served their fried rice in a hollowed-out pineapple-so yum yum. The oil was smoking hot-chilli heat, where as in comparrison the chillis were rather mild and crunchy-sooooo F'n! yummy...this recipie of yours--ya I can taste it, I could go for a swim right now, kinda like Pavlov's dog-to the next level-soaking wet in my drool...damn dude that looks something else tasty! nice one chef Tom ;p
wow
Great content and watched twice. Personally would leave out the Japanese BBQ sauce. As stated predominantly soy and sugar. I have used the three sauces they sell and are decent. The cost to the consumer is over $7 which I seems a bit pricey for a splash. There are so many subtle flavors with the miso and star anise on top of everything else. I do appreciate the fact that cooked the raw ingredients to help preventing a food born illness. See too many people trying to make flavored oils etc to only blow the lids off the jars or make someone sick. Keep up the content!
Food born illness usually only last 18 - 24 hours. I wouldn’t worry about them. They never happen at home in my experience.
Never seen anyone peel their ginger! But also I end up popping it in the blender
Thoughts on smoking this after you mix everything together for 30 to 45 minutes? I am super tempted to do this.
can you freeze the extra?
This is like watching an alchemist at work.
Hey Chef I'm allergic to peanuts. What is your best recommendation for a replacement in this recipe?
This is a very forgiving recipe. You can replace the peanuts with your preferred nut to get the crunch. You can also leave it our and it will still be amazing. Thanks for watching!
This looks awesome. I gotta ask: Have you heard about the spoon method for peeling garlic? I'd argue it works easier and FAR neater than the middle torture device was going on there. 🙂
Do tell....
Yeah... what method do you speak of? 🤔
I've been putting my cloves between two bowls and shaking the crap out of it. The skins come right off.
So you mean for ginger?
Unpeeled ginger and garlic work fine on a microplane.
The quickest way to mince garlic is to just godsmack a whole clove under the flat of a knife.
In the absence of Japanese barbecue, would hoisin be a reasonable substitute?
Never heard of white miso paste. What is it?
This sounds fantastic (minus the star anise) but I thought one isn’t supposed to eat a whole Sichuan peppercorn? They can be left in if they’re ground but I really thought the whole ones had to come out. I always keep MSG in the pantry and might add sesame seeds, too. Let me know if I’m wrong about those peppercorns!
I was told to not eat the whole peppercorns, to eat around them. They aren't for ingesting whole.
I'm a mushroom guy through and through but I'm not convinced here with the shiitake's. wouldn't the soak up the oil and by doing so become chewy not crunchy?
How did that plastic container not melt when you poured the oil into it?!
Are you a wizard?
It’s a Cambro container. Common of not ubiquitous in commercial kitchens. They are highly heat resistant.
@@michaelryan4299 . Cool. I'm definitely getting one of those, ty.
WHICH Asian market? We have more than one here in Doodah.
Will this freeze well??????
Hey ATBBQ crew, how should this be stored and for how long? I mean, I know I'll eat it all long before that time frame, but just asking.
He says in the video that it stores in the fridge and lasts for a month
@@dennis07reyes thank you! I missed that.
he said throw it in the fridge it should last a month
6:25 is the square container plastic?? 9:54 looks so gooooood!! gonna try!
Yes it’s plastic. Restaurant quality. I have several of them.
use a spoon to peel your ginger, its a lot easier and faster than using a traditional peeler :)
Quick tip: Mortar & Pestle that Szechuan Peppercorn too, they aren't particularly pleasant to bite into whole.
Awww. Bless his little youtuber heart.
😊. Thanks for watching!!
This man doesnt chop. He doesnt mince. He doesnt crush. He doesnt grind. He doesnt slice. He doesnt fuckin mis en place. He BREAKS SHIT DOWN to varying degrees of broken downness
“Chile” is a country, “chilli” is the fruit of the plant used as a condiment.
Actually the original Spanish spelling is "chile" from the nahuatl word "chilotl" and that's how it entered the English language.