I always have chili crisp around for ramen and pho, which I eat almost every day. Last night I added some to leftover Chinese takeout and it was like having a whole new meal! I'm going to give your recipe a try since most of what you have listed for ingredients are staples in my kitchen.
I had some with rice when I was on holidays in the States about 18 years ago and have been trying to find a similar product ever since. I've gone through all the local options and haven't found anything close, so I've accepted that I will have to replicate it myself using videos like this
I make a dry mix for my friends so they can add the oils of their choice. lately, one of my friends has ground the dry ingredients up to use for cooking. Her friends have been using the ground spices at the table. I have had to create a dry mix. We have been giving this away for gifts over the past few years. More and more people want the homemade ones that we make. We tease them by gifting 4oz jars. They come back too soon for more. We are now putting the recipes on a tag, tied to the jars. Thanks for your suggestions. I use about 10 differnt pepper combinations.
I love doing a "Lazy Dan Dan Noodle" with cooked drained instant noodles, a heaping table spoon of chili crisp, and a little bit of peanut butter. Especially if the crisp has a lot of Sichuan.
I'm seriously addicted to that exact meal hahaha, I do 2 to 3 over easy eggs cooked on low with 1 to 2 tablespoons of the crisp and it cooks right into the eggs
Such a wonderful addition to the kitchen. Yesterday there was some leftover pasta.... A dollop of peanut butter, some chili crisp, a splash of fish sauce and I had a happy 2 minutes prep lunch
Looks awesome! And, like all of your other content, very approachable. I think I would elevate this the same way I do my sambal by adding one or two large kaffir lime leaves during the simmer. That's the secret ingredient flavor bomb right there! Thanks for another wonderful addition. Have a great day, Mike!
Awesome Mike! Just making it now and there was a family friend recipe trimmed down from this. Your version includes garlic shallots soy sauce and a bunch of other goodness so it’s a recipe fans of spice cannot live without! Cheers! -David
I have friends that love the layers of flavor but they can't take the heat. I use dehydrated guajillo and arbol chilies with all the spices and aromatics. They put it on a lot of stuff. I also have dried shallots, garlic, spices and chilies ground up to use to cook with. My family uses the powder on eggs, soups and other foods.
I used tamari, Datils and dried thai birds eye peppers I grew. Other than those 3 things, I followed your recipe to a T. Spectacular flavor. Thank you sir.
I recently purchased a chili oil that I thought was a different brand of the usual product I’d used before. When I opened it I saw peanuts and discovered it had the crispness I hadn’t expected. Loved it. Today I discovered that the Chinese words probably said ‘crispy chili oil’ after seeing your video. Incredible flavor addition. I have been using it for tuna steaks and even my spaghetti squash dish.
While doing some experimenting, I've found diced jicama to be the secret ingredient I love most, it functions in place of something like water chestnuts. They hold their texture *and* the oil's flavor extremely well!
Love chili crisp. It makes boring dishes great. Take for example rice and an egg. Steam some rice, add chili crisp over the rice with a fried yolky egg. Super tasty, incredible cheap and you can easily add other flavors and texture with minimal cost increase. It's a go-to breakfast for me.
Made fermented chili sauce from peppers. My process blended the fermented chili's, (+garlic, salt, etc) and rubbed it through a sieve. Then I was left with seeds and a few coarse bits that I didn't want to just throw away. I made chili crisp with THAT. A batch made with Cayenne and Thai chilis is so delicious I just eat it. A Habanero infused batch requires moderation. But here's something I learned: cook until the pepper seeds "toast" just a bit. You get a vaguely smoky flavor a little like sesame oil. I make a chili sauce for my wife and daughter using an heirloom hot paprika (estimate 2000 Scovilles) that uses garlic, honey and lime. For those that can't handle much heat, the pepper, garlic, etc flavors still shine through.
This is right up my alley, (consumption wise, call me the jar emptier at a Mom n Pop Chinese restaurant)... ❤️🌶🌶🌶🌶🌶 I've never made it on my own and I'm itching to. I love serranos for their consistent and higher heat. Keep calm and Chili on!!! 🙂🌶❤️
I’m trying your basic recipe first. Then jar I bought at the store was good but had a little too much fish sauce so not as practical as I imagine yours will be. Thank you - On to a treasure crisp journey!
I make a Mexican version with roasted peanuts, garlic, and dried chilies fried in oil.Real simple to make and tastes great.There's a lot of videos on YT on how to make it look up "Salsa Macha"
This looks amazing!!! I’ve watched many chili crisp videos. This looks like it’ll be my favorite. I have all the ingredients here except for Gochugaru. I do have Sichuan pepper powder, which I will use instead. I also have a packet of Hot and Numb Powder which I will add to this! I love the super hot and numbing effect 🥳. I can’t wait to try this. Thanks for an awesome recipe!
Nice, thanks. Yes, I really hope you like it. SO GOOD, seriously. I make this all the time. I'm super curious about the Hot and Numb Powder. Sounds intriguing!
@@ChiliPepperMadness I get the Hot and Numb Powder at my local Chinese supermarket. It’s not something that’s carried at every Asian grocery store but if you ever come across it, you should definitely try it. Cost about 2 bucks, tops. Comes in a yellow packaging and has pics of white peppercorns, Sichuan peppercorns, red chili peppers, and star anise on the front of the packaging. It’s divine 😋
@@Chewy41915 Nice. I sort of guessed it had Sichuan peppercorn, based on the "numb" quality, but yes! I will be looking for this now! Thanks for the info!
I can’t wait until the grocery store opens! I’ve never heard of this. I’m using the same ingredients as you. Do you have a video of different flavor chili crisp? Like lime or mango? Anyway, thanks for posting! Can’t wait to try!
Bina, I do not. Just this recipe, though you can definitely experiment with other "crispy bits". Mango is an interesting idea! Let me know how it goes if you try it.
Sounds really delicious, will make it today. I like using dried chile de arbol and the dried japanese chili pods which also add to the crunch factor! 😁 Thanks! Oh, I've recently found mixed nuts in hatch chile seasoning which I dice and they add even more crunchy goodness and beautiful flavor. 😊
I'm making it with Primotali pepper flake. Yes I'm one of the extreme chiliheads and you sir have the best channel for my kind of cuisine. Thank you for your content.
@@ChiliPepperMadness John, soldiering is an honorable pursuit, active or reservist. You will never know the impact you had on a young troop's life. Your voice will echo in their head long after they left your charge. An Army is by nature an evolving organism. Old cells are shed while the new ones are growing. Life does not give us the ability or luxury to see all the impacts of our connections. Honorable and just are the best guide posts. The rest will take care of itself.,,
These videos have great quality. Do you think reducing the animation on the transitions would be better? Maybe a fade out rather than a movement animation?
Chili crisp should be refrigerated for longer keeping. It will last 1 month in the refrigerator stored in a sealed container. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly. Note that it may congeal in the refrigerator, but it will come to room temperature quickly! Enjoy!
Chili crisp should be stored in the refrigerator. When kept in a sealed container, it can last for up to one month. Refrigeration helps to prevent the oil from spoiling more rapidly due to the presence of crispy bits. Refrigeration may cause the chili crisp to congeal, but it will return to its normal consistency quickly once brought to room temperature.
I have not made this with flax seed oil, but I imagine it would work just fine. You can keep it out, but watch for any signs of spoilage. It'll last longer in the fridge, though it can harden up. It will loosen when you take it out.
Every time I make my chili powders which range from mild to extremely hot, I hold back my seeds and pith. I use the seed and pith to make my chili oils.
Because garlic is use for making this chilli oil, can it be stored for long period? Alot of commercial chilli oil with fried garlic often have an instruction ie to be consumed asap after opening.
Chili crisp should be refrigerated for longer keeping. It will last 1 month in the refrigerator stored in a sealed container. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly.
Chili crisp is wonderfully versatile. It can be used to add umami, spice and flavor to any number of dishes, for example: - Spoon it over grilled or steamed vegetables. - Punch up your fried rice. - Swirl it into brothy soups. - Scoop it over grilled meats. - Add a spoonful to scrambled eggs or over fried eggs. - Drizzle the oil over ice cream or other sweets - you are already doing this one You name it!
@@ChiliPepperMadness I guess that means you can't cook with it like you can other oils? I suppose that makes sense since the ingredients might burn. I was thinking maybe I could sear a steak with it.
Warning: garlic that is fried too much will become bitter and ruin your entire flavour of oil. Remove the oil off heat *just* when the garlic looks a bit golden. It will continue to cook while the oil cools down and then will become deeper golden and crispy all on its own, without scorching the garlic and ruining the flavour. Authentic chili crisp has a few more flavours but I do like your attitude about experimenting and personalizing the oil with different peppers. Personally, I like ginger in my chilli oil and also using green cardamom pods, a stick of cinnamon and star anise for a more full bodied oil. I always have a mason jar of the stuff and put that crap,on everything! Eggs, basmati rice, noodles, even KD! Stuff’s wicked to transform plain food and makes a most welcome gift to friends and fam. Tip: get to an Asian supermarket and you’ll find every spice needed and for cheap!
Chili crisp should be refrigerated for longer keeping. It will last 1 month in the refrigerator stored in a sealed container. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly.
You can, but this is best with more of a neutral oil, depending on the flavors you use. But it will work for sure. Let me know how it turns out for you.
Addictive is the word. People, hear me when I say, the pain of your butthole the next day on the Johns is not deterring. You will repeat the experience. Your mouth, your nose want's the experience it again, even your brain goes: "Hey. we survived the burning ass. Why not experiencing the flavour experience again?" Yes, it's addictive.
Chili flakes in the first ingredient added during the SPICES section. Next it gochugaru, which you can replace with paprika instead. Look around the :30 second mark.
😂 Having lived several years in Mexico, I love all the variations of salsa. Last year I started making my own kimchi which turned out delicious on chicken taquitos. I can't wait to try this on some fish tacos!
What do you put Chili Crisp on?
Love it drizzled over pan fried salmon (and of course dumplings)
RICE!
Add it to mayo to make the worlds best burger dressing
Also great on pizza or with fried eggs
I always have chili crisp around for ramen and pho, which I eat almost every day. Last night I added some to leftover Chinese takeout and it was like having a whole new meal! I'm going to give your recipe a try since most of what you have listed for ingredients are staples in my kitchen.
I just tried chili crisp last month. It’s so delicious i choose my food by what I can stick chili crisp on. All food is now a vehicle for chili crisp.
I know, right? Same. Chili crisp is addictive!
100%. I crave the chile then think about what can I make just to put the chile on top.
I had some with rice when I was on holidays in the States about 18 years ago and have been trying to find a similar product ever since. I've gone through all the local options and haven't found anything close, so I've accepted that I will have to replicate it myself using videos like this
Hope you enjoy this one.
I make this recipe like once a month share it with the homies. Thanks for the recipe king
Awesome to hear!!
I wish I was your homie.
High five!
How have I not discovered your channel yet? Amazing stuff.
I make a dry mix for my friends so they can add the oils of their choice. lately, one of my friends has ground the dry ingredients up to use for cooking. Her friends have been using the ground spices at the table. I have had to create a dry mix. We have been giving this away for gifts over the past few years. More and more people want the homemade ones that we make. We tease them by gifting 4oz jars. They come back too soon for more. We are now putting the recipes on a tag, tied to the jars. Thanks for your suggestions. I use about 10 differnt pepper combinations.
This sounds awesome, Madeline! I love it. Such a great idea. Perfect gifts. Thanks for sharing!
I love doing a "Lazy Dan Dan Noodle" with cooked drained instant noodles, a heaping table spoon of chili crisp, and a little bit of peanut butter. Especially if the crisp has a lot of Sichuan.
That is so perfect, Nick. I love it.
I do the exact same but with a little hoisin as well.
Ive made this numerous times over the past year, all with varying heats, from tasty and doable, to down right unruly heat. Goes on everything 🤘
Fry 2 eggs in butter add a few tablespoons of chilli crisp and serve on toast for breakfast. It's a game changer
Perfection!!
Yes this is my go to also!
It's also really nice with scrambled eggs
So good! I eat this two eggs on oatmeal with chili crisp multiple times every week.
I'm seriously addicted to that exact meal hahaha, I do 2 to 3 over easy eggs cooked on low with 1 to 2 tablespoons of the crisp and it cooks right into the eggs
Such a wonderful addition to the kitchen. Yesterday there was some leftover pasta.... A dollop of peanut butter, some chili crisp, a splash of fish sauce and I had a happy 2 minutes prep lunch
Sounds like perfection right there! Nice.
I just made an enormous batch today, it's like a drug I can't get enough of. Thank you for the video and recipe sir
Seriously. Same here. Addicted!!
jesse we need to cook
Way addictive
Thanks for the recipe
I made it today and it tasted amaaazing
We are putting it on everything
Glad you liked it!!
Looks awesome! And, like all of your other content, very approachable. I think I would elevate this the same way I do my sambal by adding one or two large kaffir lime leaves during the simmer. That's the secret ingredient flavor bomb right there! Thanks for another wonderful addition. Have a great day, Mike!
Thanks, David. Yes, very easy to customize! I love it.
Awesome Mike! Just making it now and there was a family friend recipe trimmed down from this. Your version includes garlic shallots soy sauce and a bunch of other goodness so it’s a recipe fans of spice cannot live without! Cheers! -David
Thanks, David! This is a staple here in your kitchen. We just love it!
I have friends that love the layers of flavor but they can't take the heat. I use dehydrated guajillo and arbol chilies with all the spices and aromatics. They put it on a lot of stuff. I also have dried shallots, garlic, spices and chilies ground up to use to cook with. My family uses the powder on eggs, soups and other foods.
Sounds great! I love it!
I used tamari, Datils and dried thai birds eye peppers I grew. Other than those 3 things, I followed your recipe to a T. Spectacular flavor. Thank you sir.
Love it. Thanks a lot for sharing!
I recently purchased a chili oil that I thought was a different brand of the usual product I’d used before. When I opened it I saw peanuts and discovered it had the crispness I hadn’t expected.
Loved it.
Today I discovered that the Chinese words probably said ‘crispy chili oil’ after seeing your video.
Incredible flavor addition. I have been using it for tuna steaks and even my spaghetti squash dish.
Yes, it's SO good. Peanuts are great for this.
While doing some experimenting, I've found diced jicama to be the secret ingredient I love most, it functions in place of something like water chestnuts. They hold their texture *and* the oil's flavor extremely well!
Nice, I love it! I'll have to try that next time.
Wait wait I have some jicama lying around. So do you fry the jicama in there?
I’ve made this a few times & I will continue to make it….its always on the counter in my kitchen
Wonderful!
Killed it again mike excellent
Thanks!!!
Amazing smell throughout the house as it is simmering. Added fresh minced ginger, a few arbol, and 1 habanero
Nice! I can smell it! =)
Well Done thank you!
Thanks!
Okay this looks incredible 😍 Subscribed and love from the UK!
Thanks so much! 😊
Made this yesterday, used extra garlic, shallots and added sesame seeds. Should have increased the oil. Next time maybe some lemon zest? So good!!!
Awesomeness! Lemon zest would be a nice touch, I think!
Love chili crisp. It makes boring dishes great. Take for example rice and an egg. Steam some rice, add chili crisp over the rice with a fried yolky egg. Super tasty, incredible cheap and you can easily add other flavors and texture with minimal cost increase. It's a go-to breakfast for me.
Thanks for the input!
great teaching chanel. love the episodes. learned alot
Awesome, thank you!
Made fermented chili sauce from peppers. My process blended the fermented chili's, (+garlic, salt, etc) and rubbed it through a sieve. Then I was left with seeds and a few coarse bits that I didn't want to just throw away.
I made chili crisp with THAT.
A batch made with Cayenne and Thai chilis is so delicious I just eat it. A Habanero infused batch requires moderation.
But here's something I learned: cook until the pepper seeds "toast" just a bit. You get a vaguely smoky flavor a little like sesame oil.
I make a chili sauce for my wife and daughter using an heirloom hot paprika (estimate 2000 Scovilles) that uses garlic, honey and lime. For those that can't handle much heat, the pepper, garlic, etc flavors still shine through.
I seriously love this! What a great idea. I usually dehydrate the pulp to make seasonings. This is awesome.
This is right up my alley, (consumption wise, call me the jar emptier at a Mom n Pop Chinese restaurant)... ❤️🌶🌶🌶🌶🌶
I've never made it on my own and I'm itching to. I love serranos for their consistent and higher heat.
Keep calm and Chili on!!!
🙂🌶❤️
Yes, I'm sure your personal version will ROCK! =) Thanks!
Try salsa macha. It uses Chile de árbol and peanuts and it’s spicier than serranos too. Lmk what you think
I’m trying your basic recipe first. Then jar I bought at the store was good but had a little too much fish sauce so not as practical as I imagine yours will be. Thank you - On to a treasure crisp journey!
I hope you like it. It may take some experimentation to get your exact preferred balance, but that's the fun part. Enjoy!
Studying cuz gotta make a chorizo chili crisp for brunch tomorrow. Putting it on sourdough avo toast with a soft boiled egg.
That actually sounds really good.
I add it to Mexican posole and it is delicious. Great recipe.
Nice.
Looks like a great recipe. I love how you said. I already have to make some more, when you just made some. Haha
Haha, I know. Seriously, I go through this like crazy.
I would suggest adding dried shrimp, dried Squid or beef jerky.
It adds Umami flavor in your oil,and it’s a bonus when you got it when you eat them.
Awesome - enjoy!
Beef jerky? Hell yeah that sounds awesome
I make a Mexican version with roasted peanuts, garlic, and dried chilies fried in oil.Real simple to make and tastes great.There's a lot of videos on YT on how to make it look up "Salsa Macha"
Yes, I have a recipe for Salsa Macha on the main site. I should do a video soon. I love the stuff! www.chilipeppermadness.com/recipes/salsa-macha/
I love your videos man! All of them are just so tasty looking! I am gonna make this asap
Thank you, man - enjoy!
This looks amazing!!! I’ve watched many chili crisp videos. This looks like it’ll be my favorite. I have all the ingredients here except for Gochugaru. I do have Sichuan pepper powder, which I will use instead. I also have a packet of Hot and Numb Powder which I will add to this! I love the super hot and numbing effect 🥳. I can’t wait to try this. Thanks for an awesome recipe!
Nice, thanks. Yes, I really hope you like it. SO GOOD, seriously. I make this all the time. I'm super curious about the Hot and Numb Powder. Sounds intriguing!
@@ChiliPepperMadness I get the Hot and Numb Powder at my local Chinese supermarket. It’s not something that’s carried at every Asian grocery store but if you ever come across it, you should definitely try it. Cost about 2 bucks, tops. Comes in a yellow packaging and has pics of white peppercorns, Sichuan peppercorns, red chili peppers, and star anise on the front of the packaging. It’s divine 😋
@@Chewy41915 Nice. I sort of guessed it had Sichuan peppercorn, based on the "numb" quality, but yes! I will be looking for this now! Thanks for the info!
@@ChiliPepperMadness 🥳👍
Very nice. Can't wait to try it. But how do you keep it?
It will last longer in the refrigerator in a sealed container.
I can’t wait until the grocery store opens! I’ve never heard of this. I’m using the same ingredients as you. Do you have a video of different flavor chili crisp? Like lime or mango? Anyway, thanks for posting! Can’t wait to try!
Bina, I do not. Just this recipe, though you can definitely experiment with other "crispy bits". Mango is an interesting idea! Let me know how it goes if you try it.
@@ChiliPepperMadness I definitely will! Thank you for bringing me this far!!
Looks really good! I want to try it and add nuts, in which step would you recommend to add the nuts?
You can add the nuts closer to the end so they don't burn. Enjoy!
Sounds really delicious, will make it today. I like using dried chile de arbol and the dried japanese chili pods which also add to the crunch factor! 😁 Thanks! Oh, I've recently found mixed nuts in hatch chile seasoning which I dice and they add even more crunchy goodness and beautiful flavor. 😊
Amazing, Thank you.
i was wondering, if this is an oil based recipe it should last long even outside the fridge right?
keep it up
It really can, and I often keep small portions outside the fridge to use up, but keep larger batches in the fridge for longer keeping.
@@ChiliPepperMadness tyty, ill try this today
I can't wait to try this!!
It's so good! Enjoy!
I'm making it with Primotali pepper flake. Yes I'm one of the extreme chiliheads and you sir have the best channel for my kind of cuisine. Thank you for your content.
I think I might try this with some datil peppers I grew last year. That'll have a kick! ❤
Those would be perfect! Nice and spicy.
this is taste incredibly amazing and easy to make, I just wondering after a few days in shelf is it required to store oil based sauce in refrigerator?
This one is best in the refrigerator for longer keeping.
nice. another great video
Are you a retired SGM? You got the sr. enlisted down, brother. Professional delivery and demeanor. From a retired CW4.
No sir! I was National Guard for 6 years (E-5), but no long term active duty. I guess you can't knock the basic training out of a person, haha.
@@ChiliPepperMadness Good SGT makes things happen and you instilled confidence in your troops while you led them. All that really matters anyway.
I appreciate that, John. Thank you. =)
@@ChiliPepperMadness John, soldiering is an honorable pursuit, active or reservist. You will never know the impact you had on a young troop's life. Your voice will echo in their head long after they left your charge. An Army is by nature an evolving organism. Old cells are shed while the new ones are growing. Life does not give us the ability or luxury to see all the impacts of our connections. Honorable and just are the best guide posts. The rest will take care of itself.,,
Honorable and Just.
Nice. Thank you!
Thanks!! Enjoy!
Does this need refrigeration and how long does it store? Never have I seen this and I love stuff like this so I def will be making it😋
It will last longer in the refrigerator and last for months that way. I hope you enjoy it.
Thank you sir!
Great vid and I will definitely try, BUT there is more than one shallot used here, SURELY!!
Thanks. It was a big shallot, LOL.
@@ChiliPepperMadness 🤣👍
I was with you up to putting it over icecream.😱
You be surprised at the number of people who have told me they love it.
Amazing sludge 😂😂😂😂😂😂❤
i grew some Apocalypse Scorpion peppers been looking for something besides a standard hot sauce to use them in!!!
Perfection! A nice and SPICY chili crisp!
These videos have great quality. Do you think reducing the animation on the transitions would be better? Maybe a fade out rather than a movement animation?
Maybe, maybe not. No idea. Sorry if the quick transition bothers you.
Looks delish. Will taste good in my tacos.
Thanks, Margarita. Enjoy!
Wonton soup is not right unless it has a lot of chili oil in it. Is there a difference between chili oil and chili crisp?
Tammy, the main difference are the crispy bits. Without them, yes, it's a flavored chili oil.
Hi there, how would you recommend storing it? Looks amazing by the way!
Chili crisp should be refrigerated for longer keeping. It will last 1 month in the refrigerator stored in a sealed container. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly.
Note that it may congeal in the refrigerator, but it will come to room temperature quickly! Enjoy!
Chili crisp should be stored in the refrigerator. When kept in a sealed container, it can last for up to one month. Refrigeration helps to prevent the oil from spoiling more rapidly due to the presence of crispy bits. Refrigeration may cause the chili crisp to congeal, but it will return to its normal consistency quickly once brought to room temperature.
Hey there does this need to be stored in the frig or is it good in the pantry?
You can keep it out a couple of weeks, but if keeping for longer, it's best to refrigerate.
Can i use flax seed oil?
Do we keep in fridge or out?
Thx
I have not made this with flax seed oil, but I imagine it would work just fine. You can keep it out, but watch for any signs of spoilage. It'll last longer in the fridge, though it can harden up. It will loosen when you take it out.
Every time I make my chili powders which range from mild to extremely hot, I hold back my seeds and pith. I use the seed and pith to make my chili oils.
Great use! I love it.
Because garlic is use for making this chilli oil, can it be stored for long period? Alot of commercial chilli oil with fried garlic often have an instruction ie to be consumed asap after opening.
If you have any concerns for longer keeping, you can skip the garlic, or use garlic powder.
How long is the shelf life? Does it spoil? Should we keep it in the fridge?
Chili crisp should be refrigerated for longer keeping. It will last 1 month in the refrigerator stored in a sealed container. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly.
Can you use it for cooking or is it just a topping? I love this stuff on ice cream and cinnamon rolls.
Chili crisp is wonderfully versatile. It can be used to add umami, spice and flavor to any number of dishes, for example:
- Spoon it over grilled or steamed vegetables.
- Punch up your fried rice.
- Swirl it into brothy soups.
- Scoop it over grilled meats.
- Add a spoonful to scrambled eggs or over fried eggs.
- Drizzle the oil over ice cream or other sweets - you are already doing this one
You name it!
@@ChiliPepperMadness I guess that means you can't cook with it like you can other oils? I suppose that makes sense since the ingredients might burn. I was thinking maybe I could sear a steak with it.
You can cook with it as well, no problem, though yes, you could potentially burn the crispy bits.
let's drink a shot every time you hear "crispy bits"
Hey, Man! Those crispy bits are important, LOL. Have a shot for me. =)
Does anyone know how long you can store the oil?
This will last a few months. Make sure the fresh items (garlic, shallot) are properly fried through. It will last longer in the refrigerator.
How and for how long can you keep it from going wrong? In fridge?
Your Chili Crisp should last about a month in the fridge, but it usually gets eaten long before that!
Warning: garlic that is fried too much will become bitter and ruin your entire flavour of oil. Remove the oil off heat *just* when the garlic looks a bit golden. It will continue to cook while the oil cools down and then will become deeper golden and crispy all on its own, without scorching the garlic and ruining the flavour.
Authentic chili crisp has a few more flavours but I do like your attitude about experimenting and personalizing the oil with different peppers. Personally, I like ginger in my chilli oil and also using green cardamom pods, a stick of cinnamon and star anise for a more full bodied oil. I always have a mason jar of the stuff and put that crap,on everything! Eggs, basmati rice, noodles, even KD! Stuff’s wicked to transform plain food and makes a most welcome gift to friends and fam.
Tip: get to an Asian supermarket and you’ll find every spice needed and for cheap!
Thanks.
lol, such restraint!@@ChiliPepperMadness
I add it to my eggs, ramen, and top of my steak with it after its cooked.
Delicious!
Can you remake the trader Joe's habanero crispy oil?
Oooh, I think I can do that! Really close to this recipe, but using habaneros.
Does this product go " off " in the jar. If so, how long will it keep.
Chili crisp should be refrigerated for longer keeping. It will last 1 month in the refrigerator stored in a sealed container. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly.
can I use extra virgin olive oil?
You can, but this is best with more of a neutral oil, depending on the flavors you use. But it will work for sure. Let me know how it turns out for you.
How long does it last in the fridge?
This will last a good month or longer in the fridge.
Longtime
I really really dislike Star Anise and Cloves, has someone done it without those and gotten good results?
Yes, you can easily mix and match spices.
Addictive is the word. People, hear me when I say, the pain of your butthole the next day on the Johns is not deterring. You will repeat the experience. Your mouth, your nose want's the experience it again, even your brain goes: "Hey. we survived the burning ass. Why not experiencing the flavour experience again?" Yes, it's addictive.
You can even use it on ice cream
Absolutely - so delicious!
Where can I get that Apron Bro?
Haha, it's an X-Chef apron. It was a gift.
@ChiliPepperMadness Thank you Mike, you ROCK.
For added crunch and flavor, bacon crumbles.
YES! Enjoy!
I was thinking adding bacon too 👍
When did he add the chili flakes and paprika? I missed it. I watched a second time and didn’t see it.
Chili flakes in the first ingredient added during the SPICES section. Next it gochugaru, which you can replace with paprika instead. Look around the :30 second mark.
@@ChiliPepperMadness Thank you!
I love chili crisp. But if I see you putting it on a taco I’m calling the police
I don't know, I could see it. Spicy shrimp tacos, Asian slaw, bit of chili crisp. Hmmm, sounds good to me!
😂 Having lived several years in Mexico, I love all the variations of salsa. Last year I started making my own kimchi which turned out delicious on chicken taquitos. I can't wait to try this on some fish tacos!
Laoganma cut their ingredients this year. Damn 😢
UGH. Homemade is better! =)
HMMMNNNN... I think I would inject or put it under skin on whole chicken and smoke it or deep fry.
Sounds like a great way to use it!
This is indian old recipe where poor peoples chatni which eaten with flat bread called kurda or chili garlic khda chatni ingredient are same .
If you need to use bell pepper, you shouldn't be making chili crisp.
Outstanding
Thank you!