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 - madein.cc/1124-brian
Mandolin use the effing safety holder provided. Had a mandolin for close to ten years, have never cut myself on it blade or inserts blades. Have rarely cut myself (minor) with knives and scraped a nuckle numerous times on graters.
have you tried combining it with some low temperature oil infusions, essential oils break down at the 140 ish mark if i recall correctly but thats fine if you use something like a sous vide/water bath to maintain the temperature. Just wondering whether you'd be able to squeeze out that little extra uncooked flavours
I've heard you talking about a burnout, so I just wanted to let you know that your recipes for souvlaki, pita and some other things, created the most wonderful barbecue feast this last summer and it allowed me to create some cherished memories with my family. Because there is nothing better than cooking for loved ones and eating it outside. Thank you!
@@BrianLagerstrom I've made your chili c carne recipe at least 20 times and I'm not even joking. It's been a staple in the kitchen for me and I'm confident in saying it's the best recipe I can create for now. Thank you so much for what you do.
I haven't been impressed with the flavor of chili crisp, based on the two brands I bought. But I definitely want to try making it myself after seeing this.
@@patlawler5532 same here, I've heard about chilli crisp for years, and when I bought it (one of the most popular ones), it was bitter and really not good.
I have a 1-gallon bag of gochugaru that my grandma harvested and sun-dried in her yard in korea, that she kindly sent it to the States. I've been trying to decide how to use them besides homemade kimchi, and this is a great idea!
Yeah I used to be a big Weismann fan but I think it's because the way he edits his videos. Bri here nails the recipes though. I did his GOAT turkey this past Saturday and it smashed. Stupid good.
That fragrant numb feeling from Sichuan peppercorns is called “ma” (麻) in Chinese. Paired with spicy, “la” (辣), it’s the signature Sichuan flavour in things like hotpot and dandan noodles. If you see “mala “ then you know you’re set!
We just made this at our house... Talk about delicious! This was/is killer. Just the right amount of heat, loads of flavor... The whole package. This will become a regular thing for us to have on hand. Side note: in the video you say you pour the oil over 60g of gochugaru the first time, I am pretty sure you meant 30. I know you've talked about burnout in the past. Please know even if you change your schedule to be more accommodating to your own life and desires, we will be here! You are one of the few whose recipes never let us down and we thoroughly enjoy watching. Thank you for proving such great content in such a digestible (pun intended) way so that us less stellar cooks can have some wildly good eats.
I think you overestimate the ubiquity of chili crisp. Here in Germany I have literally never seen this stuff in a store so a recipe like this is a godsend.
Same, if not for youtube cooks I'd have never heard of this stuff, and it only started popping up for me like 1 year ago, even on youtube never heard of it prior.
In North America, you can find it in the international (Asian) section of your local supermarket, though I heard over across in Europe (in general) you don't really have the stadium-sized supermarkets that we have over here so I can understand
I was watching an episode of Middle Eats making a pumpkin cheesecake and along the way, she credits yourself for technique in making her version of the dish. I've been blown away by every recipe of yours I've tried. Thank you.
I'll third it. I've tried numerous recipes of Brian's over the years and have never once been disappointed. So many tips, tricks, and techniques that have wormed their way into my every day cooking too. This channel has been indispensable for me. I've gone from dreading turning the stove on to getting excited about what I can make.
Also good with: - rice with fried egg - savory oatmeal (mine was with mushrooms, spinach, and a fried egg on top) - in grilled cheese - mapo tofu (both in and on it) - pad thai - honestly almost any sandwich - mixing with mayo for spicy chili mayo with bits of crunch - mixing with some soy sauce, mirin, and black rice vinegar if you have it until very viscous but not fully liquid as a dip for whatever you would like - as a dressing for chilled firm or super firm silken tofu as a snack
I made this last night with just a few changes. Added 2 cloves, 5 all spice, black vinegar and I also added both the fresh garlic and shallots and the jar. Also a fresh habanero that I cooked with the garlic. This morning I added just a bit on some already cooked white rice. Let me tell you I was doing a happy dance!!! Nice heat in the back of my throat, slight numbness on the tongue. Definitely delicious! Thanks Brian.
I've made this twice now in the last month-- the first time I made a bunch for presents and then it turns out my husband likes it so much I had to make more for us. This is a fantastic recipe-- clear, spot on and it makes a fantastic chili crunch. Once again, Bri knew the assignment and crushed it.
Made your chili crisp yesterday. It’s the best CP recipe I’ve ever made. Not too hot, well balanced with salty, sweet and umami flavor profiles. Next time I will double the garlic and onions bc I love the Crispies. Well done! Thank you.
I made this a couple of days ago and just tried it this morning on eggs, pretty labor intensive but sure glad I did it. It is phenomenal. Now I know why you suggested gifting it. Talk about a flavor explosion in your mouth, it made my day. Thank you!!!!!!!!!
From the legendary Bread-Recipe i still make 2 times a week to different foods i didnt know i needed, Brian never disappoints. Thanks for that, it goes straight into the fridge and the recipe book.
This stuff is da' bomb! Made it for stocking stuffers for some foodie friends and they went crazy over it! It is not as spicy as the commercial crispy chili oil, but it packs a good heat and a huge flavor punch! I have now made it about 6 times cause everybody wants me to make it for them. Great recipe Brian!! Definitely a hit!!
i start the garlic and shallots in cold oil( josh weissman) and turn the heat on high until the turn light brown, if they arent crispy enough i put them in the oven on a tray with napkins and i chill the oil before combining them, everything stays nice and crispy👌
I figured this was coming up on my youtube dashboard because I've been looking for recipes for this lately. Nope, I'm just on the right wavelength - thanks Brian! Post-Thanksgiving tradition in my finace's family is for everyone to get together for "Wing day" where we all make wings with different sauces and decorate the tree. Chili crisp wings are going to take home the gold this year, I can feel it!
All right, I made this last night. It made my kitchen smell amazing. Worst part was peeling all that garlic (I even did the bowl trick but it was uncooperative). When I put it in the jars last night I had a taste and was disappointed. I thought I had wasted my time. But today I tried it again after resting (just like you said) and OMG it is phenomenal. This blows the other stuff out of the water. This will now be a staple for my kitchen. Thank you!
The Szechuan pepper tasting bit gave me a good chuckle. Loved your description. Thanks for another great vid with such a practical explanation of the what and why. Keep it up!
LGM Chili crisp is a must in our kitchen in North America where its widely available, but this recipe is really helpful to make it in Europe where its not so easy to find. I love the addition of honey too, that's got to be good:)
I really recommend you try making some for yourself. LGM will taste incredibly plain in comparison to homemade, especially since this adds so many spices and aromatics.
Just tried the batch I made last night, and no notes - it was amazing. Nice bit of heat, a little sweetness from the shallots, lots of interesting crunch. This is the best version I have made, thanks for coming up with this.
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.
I keep the ginger in mine (cut into ribbons) and its my favorite bite in the crisp. I grind dried thai chilis and seczhuan peppercorns (Amazon) to make mine as well.. bc I want it hot. Its a condiment you dont want to use a lot of.. bc too much makes food greasy.. so you need to pack a shitload of flavor/heat in each spoonful.
I just made this tonight and am blown away by it. You Sir created an AMAZING recipe! Thank you! Oh and I added a bit of black vinegar, which gives some more, very pleasant, complexity to it.
I rushed to order fresh ingredients immediately after this video dropped. Made a batch of this 2 days ago, with a few extras to mimic my favorite chili crisp. To say this might be a life changing recipe for me is not an overstatement. I over complicated a few steps and spent most of a day making this, but I know I will be making it a few times a year. The uniform 1/8th inch garlic slices are the biggest pain, but worth the effort.
My favorite breakfast, as of late, is to eat grits with two sunny side up eggs and chili crisp on top. Green onion on top, if I have it at home. So yummy😂😂
Adding the peanuts in really reminded me of Lao Gan Ma! Those also have some szechuan peppercorns I believe, but are more savory than spicy. Great for seasoning dishes.
I will definitely make this! Szechuan Peppercorns are basically impossible get in my country or are insanely expensive, so I planted a tree last year and it already grew some peppers for me but I didn’t know what to use for, this chili crisp seems like the perfect solution for my problem :)
Been making Crisp for a couple years now. I love putting the final heated oil directly into mason jars, with small lengths of fresh chopped green onion, a small amount of sliced red onion, sliced peppers, and letting it cook those items as it cools. This is one of the most fun items to experiment ratios with, to tailor the spice or other flavors (including adding other members of the 5-spice family).
I love grinding my own chilis for this, but I typically use milder smoked peppers that I get in bulk, so it turns out really smoky and delicious without being quite as strong as some other chili mixes
Lao Gan Ma Chili Crisp is one of my Asian pantry staples. Definitely going to have to try this. I make gyoza like once a week (my wife's fav dish), and this stuff is killer in a dumpling sauce. Also - would love to see your take on gyoza.
Hey Bri! Looks delicious! Just a suggestion (not a criticism) , please encourage your viewers to always use a Mandolin with the guard that I think most Mandolins come with. Far Far safer especially for the less experienced cook! ❤ to you and Lorn!
Yes Bri! I decided I want to make chili crisp for Christmas presents this year. The people in my life don't need more stuff, but they need more flavour. I'm absolutely using this recipe.
@@BrianLagerstromit’s a mail order item really, pretty niche. It’s what gives the simple version of LGM its slight funk. I have made it twice, first time inedible for too much heat and the second time too mild, from using pimenton and guajillo when it needed more kick. I like your recipe and it’s the next one I make. You’re a great youtuber and I hope you are through the burnout 👍
Oh man, you left out one of my favorite ways of eating chili crisp. ON SOME VANILLA ICE CREAM BRO!!! I love the recipe. I've made chili oil/crisp a bunch but never bothered to double infuse my oil. That's totally going into my flow now for this.
My peanut oil set up in the fridge, so I will need to add a brief thawing/stirring period before some applications, but Otherwise this recipe was/is phenomenal. Added slightly more pepper flakes as I received some garden grown ones as a present but the perfect balance of smoky, spicy, Unami!
Ive been making chili crisp for the last few months now, and have been improving it over time. My last batch is almost exactly this recipe, except I didnt think to fry ginger (I will next batch), and an additional round of gochugaru to flavor the oil. I literally put it on everything, its insanely good. Like, actually insane. PS. I like mine a bit more spicy and throw in a little bit of homegrown ghost/scorpion chili flakes in my personal batches.
It's also a lot cheaper to make it yourself and, depending on where you live, way easier than finding a store that carries it. I've been making a similar recipe for a couple years now and I always have it on hand.
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.
I’ve been making a Korean ladies version, now I’ll try the white guys! Looks legit. Even the Korean lady didn’t use Korean peppers! Thanks Bri! Now go work on XO sauce!!
Most mandolins come with a holding piece you can use to hold the food and feed it down and across the blade. Super safe (still watch fingers) and the only way I have used mine. I had a friend cut off most her thumb on a mandolin years ago….. lesson learned.😮
GAH!!! I literally *just* bought a ginormous sized jar of LGM chili crisp and this dropped today 😢😢 Oh, and thank you for the black nitrile glove link!
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 - madein.cc/1124-brian
uncle roger
what about him? @@ektran4205
Mandolin use the effing safety holder provided. Had a mandolin for close to ten years, have never cut myself on it blade or inserts blades. Have rarely cut
myself (minor) with knives and scraped a nuckle numerous times on graters.
Any reason why you don't keep the ginger with the rest of the crispies (peeled and sliced thinner of course)?
have you tried combining it with some low temperature oil infusions, essential oils break down at the 140 ish mark if i recall correctly but thats fine if you use something like a sous vide/water bath to maintain the temperature.
Just wondering whether you'd be able to squeeze out that little extra uncooked flavours
I've heard you talking about a burnout, so I just wanted to let you know that your recipes for souvlaki, pita and some other things, created the most wonderful barbecue feast this last summer and it allowed me to create some cherished memories with my family. Because there is nothing better than cooking for loved ones and eating it outside. Thank you!
Thanks very much for sharing.
I’ve made that souvlaki 4 or five times by now. Always a hit
@@BrianLagerstrom I've made your chili c carne recipe at least 20 times and I'm not even joking. It's been a staple in the kitchen for me and I'm confident in saying it's the best recipe I can create for now. Thank you so much for what you do.
I haven't been impressed with the flavor of chili crisp, based on the two brands I bought. But I definitely want to try making it myself after seeing this.
@@patlawler5532 same here, I've heard about chilli crisp for years, and when I bought it (one of the most popular ones), it was bitter and really not good.
I have a 1-gallon bag of gochugaru that my grandma harvested and sun-dried in her yard in korea, that she kindly sent it to the States. I've been trying to decide how to use them besides homemade kimchi, and this is a great idea!
Oh wow does your grandma accept orders? I'd pay good money for that! 😂
Give your grandma a big hug from all of us, please.
🤣1-gallon？ must cost a lot just for shipment.
The rare tuesday b-dog vid? a truly blessed day 🙏
The only chef I trust on YT. Thank you for this video, I love chili oil but it's expensive here in Eastern Europe!
Yeah I used to be a big Weismann fan but I think it's because the way he edits his videos. Bri here nails the recipes though. I did his GOAT turkey this past Saturday and it smashed. Stupid good.
Check out Ethan Chlebowski as well. But yeah, I watch Weissman for a laugh, I watch Bry for actual cooking.
That fragrant numb feeling from Sichuan peppercorns is called “ma” (麻) in Chinese. Paired with spicy, “la” (辣), it’s the signature Sichuan flavour in things like hotpot and dandan noodles. If you see “mala “ then you know you’re set!
❤😊 Thank you for sharing
mala (麻辣) Shanghainese cooking knowledge!
Thanks!
We just made this at our house... Talk about delicious! This was/is killer. Just the right amount of heat, loads of flavor... The whole package. This will become a regular thing for us to have on hand.
Side note: in the video you say you pour the oil over 60g of gochugaru the first time, I am pretty sure you meant 30.
I know you've talked about burnout in the past. Please know even if you change your schedule to be more accommodating to your own life and desires, we will be here! You are one of the few whose recipes never let us down and we thoroughly enjoy watching. Thank you for proving such great content in such a digestible (pun intended) way so that us less stellar cooks can have some wildly good eats.
Lmao that filter very accurately describes how tossing Sichuan back feels. Like my spit becomes sour and the air becomes minty, somehow.
I think you overestimate the ubiquity of chili crisp. Here in Germany I have literally never seen this stuff in a store so a recipe like this is a godsend.
Just recently found some in France, at an asian store. They have only the most well known brand though.
im Asiamarkt gibts Lao Gan Ma
Same, if not for youtube cooks I'd have never heard of this stuff, and it only started popping up for me like 1 year ago, even on youtube never heard of it prior.
In North America, you can find it in the international (Asian) section of your local supermarket, though I heard over across in Europe (in general) you don't really have the stadium-sized supermarkets that we have over here so I can understand
I have several varieties in the fridge at all times, but Toronto has a large Asian community and awesome Asian grocery stores
Dude! The editing is so good in this video. That Scoville scale with the glissando was clean AF
I was watching an episode of Middle Eats making a pumpkin cheesecake and along the way, she credits yourself for technique in making her version of the dish. I've been blown away by every recipe of yours I've tried. Thank you.
"I've been blown away by every recipe of yours I've tried" - **I'll second that.**
I'll third it. I've tried numerous recipes of Brian's over the years and have never once been disappointed. So many tips, tricks, and techniques that have wormed their way into my every day cooking too. This channel has been indispensable for me. I've gone from dreading turning the stove on to getting excited about what I can make.
Same! Everything I’ve made of Brian’s is a delicious invention! 💕🩷💕
So have I, his recipes and tips are the ones I cook the most! ❣
It’s 90f here in Australia but that didn’t stop me making this insane chilli crisp. So good. What a great holiday cooking project. Thanks Bri
Also good with:
- rice with fried egg
- savory oatmeal (mine was with mushrooms, spinach, and a fried egg on top)
- in grilled cheese
- mapo tofu (both in and on it)
- pad thai
- honestly almost any sandwich
- mixing with mayo for spicy chili mayo with bits of crunch
- mixing with some soy sauce, mirin, and black rice vinegar if you have it until very viscous but not fully liquid as a dip for whatever you would like
- as a dressing for chilled firm or super firm silken tofu as a snack
and ice cream. if you havent tried it you really should
Waaaaittt… savory oatmeal?!?!?! 😮 would you mind sharing in a little more detail?! That sounds so good!
Budget bytes has a great recipe and I hope UA-cam doesn't hide this comment as well @@Lisalvsjohn
@@Lisalvsjohn Ya, I wanna hear about this as well!
@@StefanTmuc oooo ok I’m off to look. So far your comment is still here-thank you!!!
I made this last night with just a few changes. Added 2 cloves, 5 all spice, black vinegar and I also added both the fresh garlic and shallots and the jar. Also a fresh habanero that I cooked with the garlic. This morning I added just a bit on some already cooked white rice. Let me tell you I was doing a happy dance!!! Nice heat in the back of my throat, slight numbness on the tongue. Definitely delicious! Thanks Brian.
I also did not add the peanuts.
I've made this twice now in the last month-- the first time I made a bunch for presents and then it turns out my husband likes it so much I had to make more for us. This is a fantastic recipe-- clear, spot on and it makes a fantastic chili crunch. Once again, Bri knew the assignment and crushed it.
Made this today! I've made Chili Crisp several times and this is the best recipe I've ever had!
We made this today and it was sooo good! Thanks for making this video. We’ll be putting this on everything!!
Made your chili crisp yesterday. It’s the best CP recipe I’ve ever made. Not too hot, well balanced with salty, sweet and umami flavor profiles. Next time I will double the garlic and onions bc I love the Crispies. Well done! Thank you.
I made this a couple of days ago and just tried it this morning on eggs, pretty labor intensive but sure glad I did it. It is phenomenal. Now I know why you suggested gifting it. Talk about a flavor explosion in your mouth, it made my day. Thank you!!!!!!!!!
Brian! I made this, and it’s the best chili crisp I’ve ever had! 11/10 Thanks for the great recipe and video!
From the legendary Bread-Recipe i still make 2 times a week to different foods i didnt know i needed, Brian never disappoints. Thanks for that, it goes straight into the fridge and the recipe book.
You convinced me. I Made my First batch today. I used half of all ingredients. Let the fridge now do ist magic
This stuff is da' bomb! Made it for stocking stuffers for some foodie friends and they went crazy over it! It is not as spicy as the commercial crispy chili oil, but it packs a good heat and a huge flavor punch! I have now made it about 6 times cause everybody wants me to make it for them. Great recipe Brian!! Definitely a hit!!
i start the garlic and shallots in cold oil( josh weissman) and turn the heat on high until the turn light brown, if they arent crispy enough i put them in the oven on a tray with napkins and i chill the oil before combining them, everything stays nice and crispy👌
Just ordered all the ingredients to make your wonderful recipe this weekend… thanks Chef 👩🍳
The garlic thas a crunch like honeycomb. Texture and flavour packed crunch. I’m making this forever
the rare youtube title/intro that isn't some form of "THE BEST CHILI CRISP RECIPE (BETTER THAN STORE-BOUGHT/RESTAURANT)". respect
Adding Sechuan Pepper corns with the Cinnamon and star anis makes the five spice taste even better. Highly reccomend
I figured this was coming up on my youtube dashboard because I've been looking for recipes for this lately. Nope, I'm just on the right wavelength - thanks Brian! Post-Thanksgiving tradition in my finace's family is for everyone to get together for "Wing day" where we all make wings with different sauces and decorate the tree. Chili crisp wings are going to take home the gold this year, I can feel it!
I’ll be gifting jars of this at work for Christmas! Perfect timing on this one, Bri! Thanks!
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
All right, I made this last night. It made my kitchen smell amazing. Worst part was peeling all that garlic (I even did the bowl trick but it was uncooperative). When I put it in the jars last night I had a taste and was disappointed. I thought I had wasted my time. But today I tried it again after resting (just like you said) and OMG it is phenomenal. This blows the other stuff out of the water. This will now be a staple for my kitchen. Thank you!
Older garlic is easier to peel btw
Welp, now I know what my family are getting for Xmas. Thanks Bri, you're the best!
That's what I'm talking about. I've been thinking chili crisp for Xmas presents all year long lol
I glad he didn’t white wash chilli oil. He made his own and
Recognised Chinese chilli oil- will have to try this 😊
Another great video. Love the idea of using two infusions of chili. And thank you for using the metric system.
Using this chilli crisp on a spicy chicken sandwich with mayo gonna be amazing.....
Nice!!! I love your recipes. Thanks for making me a better cook!!
The Szechuan pepper tasting bit gave me a good chuckle. Loved your description. Thanks for another great vid with such a practical explanation of the what and why. Keep it up!
LGM Chili crisp is a must in our kitchen in North America where its widely available, but this recipe is really helpful to make it in Europe where its not so easy to find. I love the addition of honey too, that's got to be good:)
I really recommend you try making some for yourself. LGM will taste incredibly plain in comparison to homemade, especially since this adds so many spices and aromatics.
Just tried the batch I made last night, and no notes - it was amazing. Nice bit of heat, a little sweetness from the shallots, lots of interesting crunch. This is the best version I have made, thanks for coming up with this.
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.
I'm doubling this recipe and making it as Christmas gifts, my family are going to be so pumped!!
I keep the ginger in mine (cut into ribbons) and its my favorite bite in the crisp. I grind dried thai chilis and seczhuan peppercorns (Amazon) to make mine as well.. bc I want it hot. Its a condiment you dont want to use a lot of.. bc too much makes food greasy.. so you need to pack a shitload of flavor/heat in each spoonful.
Fantastic recipe! Tons of flavor. Next time I think I will cut the salt in half. All my measurements were by weight and it was super salty.
Totally agreed, I wish I hade the foresight to only use half salt first and taste instead of following the recipe like a puppet
I just made this tonight and am blown away by it. You Sir created an AMAZING recipe! Thank you!
Oh and I added a bit of black vinegar, which gives some more, very pleasant, complexity to it.
Hell yeah that’s a good mod.
I rushed to order fresh ingredients immediately after this video dropped. Made a batch of this 2 days ago, with a few extras to mimic my favorite chili crisp. To say this might be a life changing recipe for me is not an overstatement. I over complicated a few steps and spent most of a day making this, but I know I will be making it a few times a year. The uniform 1/8th inch garlic slices are the biggest pain, but worth the effort.
okay I made this!! survived my Mandoline! I cut back the salt to 20gr. (to be honest, I guessed on the soy sauce - HA). this is stupid good.
I made a batch of this stuff a few weeks ago and love it. I can't eat fried eggs on toast without it now.
thank you brian, i can both make great chili crisp oil and taste my favorite color.
My favorite breakfast, as of late, is to eat grits with two sunny side up eggs and chili crisp on top. Green onion on top, if I have it at home. So yummy😂😂
Adding the peanuts in really reminded me of Lao Gan Ma! Those also have some szechuan peppercorns I believe, but are more savory than spicy. Great for seasoning dishes.
So glad to chance upon your channel! so many recipes that tempt me to make them!
I will definitely make this! Szechuan Peppercorns are basically impossible get in my country or are insanely expensive, so I planted a tree last year and it already grew some peppers for me but I didn’t know what to use for, this chili crisp seems like the perfect solution for my problem :)
Been making Crisp for a couple years now. I love putting the final heated oil directly into mason jars, with small lengths of fresh chopped green onion, a small amount of sliced red onion, sliced peppers, and letting it cook those items as it cools. This is one of the most fun items to experiment ratios with, to tailor the spice or other flavors (including adding other members of the 5-spice family).
Awesome thing to level up your food! I knew my guy was a fan of it 😎
This is the perfect Christmas gift for my friend who is obsessed with chili crisp! Thank you!
This guy is the Top Dog of food videos, Everything he puts out there is fantastic.
I love grinding my own chilis for this, but I typically use milder smoked peppers that I get in bulk, so it turns out really smoky and delicious without being quite as strong as some other chili mixes
Lao Gan Ma Chili Crisp is one of my Asian pantry staples. Definitely going to have to try this. I make gyoza like once a week (my wife's fav dish), and this stuff is killer in a dumpling sauce. Also - would love to see your take on gyoza.
"...but because making it is fun!" YES! This is half of why I like cooking!
I've made this stuff before and it truly is amazing. I've been thinking it was time to make another batch so I'll try this version this time.
THIS is so delicious. Thanks a lot.
super recipe. Very manageable spiciness level too.
Hey Bri! Looks delicious!
Just a suggestion (not a criticism) , please encourage your viewers to always use a Mandolin with the guard that I think most Mandolins come with. Far Far safer especially for the less experienced cook! ❤ to you and Lorn!
The best tool to mandoline garlic is the OXO Good Grips garlic slicer. It's the most-used monotool in my kitchen.
PS love your new knife. Form function super sharp. My new fave. Made In collection is coming as a Christmas present to myself lol
So stoked to try this! Thanks for another awesome video
love your videos, very informative and helpful for people like me!
It is called Salsa Macha here in México.
Love the title, Bri. This recipe is... very good!
A true gamechanger for many dishes! Thank you 🌶
Yes Bri!
I decided I want to make chili crisp for Christmas presents this year. The people in my life don't need more stuff, but they need more flavour. I'm absolutely using this recipe.
I can't wait to make this! Thanks Brian!
if you want to increase the complexity further you can also add Douchi (Black Fermented Soybeans) or Zha Cai (pickled Mustard Stem)
I wanted to add Douchi, but it would make the recipe undoable for most. I couldn't even find at my very well stocked international, grocery,.
@@BrianLagerstromit’s a mail order item really, pretty niche. It’s what gives the simple version of LGM its slight funk. I have made it twice, first time inedible for too much heat and the second time too mild, from using pimenton and guajillo when it needed more kick. I like your recipe and it’s the next one I make. You’re a great youtuber and I hope you are through the burnout 👍
The crispy soybeans are my fav in the lao gan ma😊
Oh man, you left out one of my favorite ways of eating chili crisp. ON SOME VANILLA ICE CREAM BRO!!!
I love the recipe. I've made chili oil/crisp a bunch but never bothered to double infuse my oil. That's totally going into my flow now for this.
Chili crisp seems to be one of those condiments you wouldn't think works on something, and then you try it and it's amazing.
My first time cooking with chili crisp was eggs... it blew my mind. So versatile!
I always blanch my allium first before frying at 300, makes it far less likely to burn and turn bitter.
Looks amazing. Especially being less spicy is perfect for me! Yum 🤤
My peanut oil set up in the fridge, so I will need to add a brief thawing/stirring period before some applications, but Otherwise this recipe was/is phenomenal. Added slightly more pepper flakes as I received some garden grown ones as a present but the perfect balance of smoky, spicy, Unami!
Ive been making chili crisp for the last few months now, and have been improving it over time. My last batch is almost exactly this recipe, except I didnt think to fry ginger (I will next batch), and an additional round of gochugaru to flavor the oil. I literally put it on everything, its insanely good. Like, actually insane.
PS. I like mine a bit more spicy and throw in a little bit of homegrown ghost/scorpion chili flakes in my personal batches.
It's also a lot cheaper to make it yourself and, depending on where you live, way easier than finding a store that carries it. I've been making a similar recipe for a couple years now and I always have it on hand.
I'd try drizzling some over shrimp and grits.
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.
I LOVE hot chili sauce - can’t wait to try this recipe!!!! Thank you
That was perfect. The only thing I would have changed is toasting the peanuts before adding them. Extra crispy, less peanut butter taste.
Wow Brian, it's beautiful! What a great hostess gift for everywhere I will have to be this season. Happy Thanksgiving😘
The Godmother shall not be disrespected. The double fry method looks great, though, just need to source some douchi to really make this sing.
If you cut garlic often, I can't recommend getting a mini mandoline enough. They're about $10 on Amazon and come with a fool-proof blade guard
Always love to see Jays pop up in your videos!
my mandoline came with a spikey bottom holder for smaller bits that doubles as an organge/melon juicer
I’ve been making a Korean ladies version, now I’ll try the white guys! Looks legit. Even the Korean lady didn’t use Korean peppers! Thanks Bri! Now go work on XO sauce!!
Most mandolins come with a holding piece you can use to hold the food and feed it down and across the blade. Super safe (still watch fingers) and the only way I have used mine. I had a friend cut off most her thumb on a mandolin years ago….. lesson learned.😮
GAH!!! I literally *just* bought a ginormous sized jar of LGM chili crisp and this dropped today 😢😢 Oh, and thank you for the black nitrile glove link!
Bman! I made this last week and I got the seal of approval from my Chinese Mother in Law.
Looks delicious
Banging FairPlay I’ve made a lot of this , and I must say I’ll be making this as soon as I get up 👍🏻
YUM! Been making my own Sichuan chili oil, so will try this chili crisp version soon. Happy Thanksgiving!
This moves up my list. I had Marion's recipe but I get more whys here. I'll do this.
This man cooks so well and stays so wholesome. No Rolex in sight!