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.
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 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!
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.
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.
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
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 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.
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.
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.
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!
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!!!!!!!!!
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 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.
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.
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.
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.
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.
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!
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!
@@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 👍
I made this and it is the best that I've had (or made). One note, at least for me the quantity for the hot chili flakes is wrong. I was using dried hot peppers and 30g measured to way more than 2 tbsp, so i went with volume, not weight. And I could not let the fried ginger, anise and cinnamon go to waste so i ground it up and will be using it as a rub or sprinkle for things.
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!
for that real homemade chinese touch, i would recommend you do this outside on your lawn (with a gas burner) to prevent all the oil splash on your counters.
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!
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.
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
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 :)
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 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.
okay this is fantastic. I swear by Brian and promote him on Redit, The notes in the description do not match the video so I corrected them here: 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 through strainer over 60g 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 30g gochugaru, chili flake, Szechuan peppercorn and sesame seeds. Infuse for 10 Minutes add salt, MSG, fish sauce, soy sauce, and honey and stir to mix well. Once mixed, 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)
@@BrianLagerstrom The recipe calls for 60g of gochugaru, divided; 30g for the first infusion in the oil (which we strain out) then the second 30g used in the the final preparation. At 4:04 in the video, you say to pour the ginger-cinnamon-star anise infused oil over the 60g of gochugaru. The disconnect is between what the recipe states and what you explain. I did what a commenter above said. I used a total of 90g of chilies; 60g for the first infusion (like you said in the video) and another 30g in the final step. Regardless this oil is SICK!! Holy cow!! The best chili oil EVER!!! Keep up your awesome work.
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.
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).
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.
Since you've got the mortar and pestle out anyway, try using them to crush the peanuts lightly rather than chopping the peanuts. I find I get less powder that way and a more uniform size. I always use a mortar and pestle when making crushed peanuts to sprinkle on top of various dishes. (I also find it less likely to spray peanut pieces onto the floor than chopping with a knife.)
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!
I bought ridiculous cut proof gloves that nerf my dexterity by like 75% but they allow me to use my mandolin without terror at all times. You also don't need much dexterity for a mandolin, and once you're wearing protection on the part at risk, the loss of nimble finger and hand movement isn't a big deal. Cool vid bri
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.😮
I bought some of this stuff at a Sam's Club a couple years ago. Looked goo, but I had never heard of it. I tried it a couple times. Didnt like the hard crunchy stuff. Tasted ok. But... So - I tossed it. Afterwards, i had many videos on the Chili Crisp stuff to start showing up.
Hey Brian, why not go for the more traditional method of using multiple temperatures of oil between infusions (by letting it cool between each step)? May have a similar effect to your double infusion without needing to strain and reheat.
My favorite DIY chili oil recipe is Seonkyoung Longest Extra Chili oil recipe, but I might give this one a try next time. I do miss the fermented black beans in this one though.
hey bri an i wanted to share a couple of ideas. i recently made both your chili recipe and the baked cheesy polenta recipe, first idea if you have left over polenta and chili, the chili is a nice alternative to the rustic marinara. this combination led me to create a polenta lasagna with a chorizo sauce in the center this was a great gluten free lasagna with a twist. but you could do it with the rustic marinara as well
I actually just changed the bandage on my thumb from the mandolin portion of my vegetable slicer. I was getting it out of the box and picked it up wrong, I hadn't even cut vegetables yet. Those things are out for blood
There's a mandolin that have handles. I got mine with these cup handle. Just put your shallots and garlic inside this handle, and slice away without a worry to cut yourself
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.
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!!!
The rare tuesday b-dog vid? a truly blessed day 🙏
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.
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!
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.
Thanks!
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.
Dude! The editing is so good in this video. That Scoville scale with the glissando was clean AF
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
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 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! ❣
Adding Sechuan Pepper corns with the Cinnamon and star anis makes the five spice taste even better. Highly reccomend
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.
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.
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!
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!!!!!!!!!
Lmao that filter very accurately describes how tossing Sichuan back feels. Like my spit becomes sour and the air becomes minty, somehow.
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👌
the rare youtube title/intro that isn't some form of "THE BEST CHILI CRISP RECIPE (BETTER THAN STORE-BOUGHT/RESTAURANT)". respect
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.
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.
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.
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.
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
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.
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.
I always blanch my allium first before frying at 300, makes it far less likely to burn and turn bitter.
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!
Using this chilli crisp on a spicy chicken sandwich with mayo gonna be amazing.....
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
The best tool to mandoline garlic is the OXO Good Grips garlic slicer. It's the most-used monotool in my kitchen.
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.
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!
Another great video. Love the idea of using two infusions of chili. And thank you for using the metric system.
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 👍
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.
This guy is the Top Dog of food videos, Everything he puts out there is fantastic.
I made this and it is the best that I've had (or made). One note, at least for me the quantity for the hot chili flakes is wrong. I was using dried hot peppers and 30g measured to way more than 2 tbsp, so i went with volume, not weight. And I could not let the fried ginger, anise and cinnamon go to waste so i ground it up and will be using it as a rub or sprinkle for things.
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!
I'm doubling this recipe and making it as Christmas gifts, my family are going to be so pumped!!
for that real homemade chinese touch, i would recommend you do this outside on your lawn (with a gas burner) to prevent all the oil splash on your counters.
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!
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.
"...but because making it is fun!" YES! This is half of why I like cooking!
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
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 :)
I’ll be gifting jars of this at work for Christmas! Perfect timing on this one, Bri! Thanks!
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 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.
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
okay this is fantastic. I swear by Brian and promote him on Redit, The notes in the description do not match the video so I corrected them here:
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 through strainer over 60g 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 30g gochugaru, chili flake, Szechuan peppercorn and sesame seeds. Infuse for 10 Minutes add salt, MSG, fish sauce, soy sauce, and honey and stir to mix well.
Once mixed, 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)
Thanks for this. What doesn’t match?
The captions don't mention when to add salt, soy sauce, msg, fish sauce
Great instructions. Thanks. You did omit Paprika and shaking out peanut dust.
@@BrianLagerstrom The recipe calls for 60g of gochugaru, divided; 30g for the first infusion in the oil (which we strain out) then the second 30g used in the the final preparation. At 4:04 in the video, you say to pour the ginger-cinnamon-star anise infused oil over the 60g of gochugaru. The disconnect is between what the recipe states and what you explain. I did what a commenter above said. I used a total of 90g of chilies; 60g for the first infusion (like you said in the video) and another 30g in the final step. Regardless this oil is SICK!! Holy cow!! The best chili oil EVER!!! Keep up your awesome work.
Bman! I made this last week and I got the seal of approval from my Chinese Mother in Law.
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.
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).
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.
Since you've got the mortar and pestle out anyway, try using them to crush the peanuts lightly rather than chopping the peanuts. I find I get less powder that way and a more uniform size. I always use a mortar and pestle when making crushed peanuts to sprinkle on top of various dishes. (I also find it less likely to spray peanut pieces onto the floor than chopping with a knife.)
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!
My first time cooking with chili crisp was eggs... it blew my mind. So versatile!
I would use smoked paprika instead of regular paprika. The smoke flavor works very well with the chili and gives the same signature red color.
This man cooks so well and stays so wholesome. No Rolex in sight!
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.
Nice!!! I love your recipes. Thanks for making me a better cook!!
Love the title, Bri. This recipe is... very good!
I bought ridiculous cut proof gloves that nerf my dexterity by like 75% but they allow me to use my mandolin without terror at all times. You also don't need much dexterity for a mandolin, and once you're wearing protection on the part at risk, the loss of nimble finger and hand movement isn't a big deal. Cool vid bri
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!!
Always buy a mandolin with rubber feet. The added stability makes it way safer.
thank you brian, i can both make great chili crisp oil and taste my favorite color.
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.😮
This moves up my list. I had Marion's recipe but I get more whys here. I'll do this.
I bought some of this stuff at a Sam's Club a couple years ago. Looked goo, but I had never heard of it.
I tried it a couple times. Didnt like the hard crunchy stuff. Tasted ok. But... So - I tossed it.
Afterwards, i had many videos on the Chili Crisp stuff to start showing up.
The Godmother shall not be disrespected. The double fry method looks great, though, just need to source some douchi to really make this sing.
What would you recommend instead of peanut oil?
my mandoline came with a spikey bottom holder for smaller bits that doubles as an organge/melon juicer
Hey Brian, why not go for the more traditional method of using multiple temperatures of oil between infusions (by letting it cool between each step)? May have a similar effect to your double infusion without needing to strain and reheat.
PS love your new knife. Form function super sharp. My new fave. Made In collection is coming as a Christmas present to myself lol
I LOVE hot chili sauce - can’t wait to try this recipe!!!! Thank you
The first time I had Chili Crisp I thought "It's Asian everything bagel seasoning" I immediately put it on a bagel with cream cheese....mind blown!!!
If you're using a mandolin, use a wooden fork to pierce the item first. It helps a Lot!
Bri...start using algae oil. Its for cooking and has a much higher smoke point than olive. 535f. Its clean and healthier
So glad to chance upon your channel! so many recipes that tempt me to make them!
My favorite DIY chili oil recipe is Seonkyoung Longest Extra Chili oil recipe, but I might give this one a try next time. I do miss the fermented black beans in this one though.
hey bri an i wanted to share a couple of ideas. i recently made both your chili recipe and the baked cheesy polenta recipe, first idea if you have left over polenta and chili, the chili is a nice alternative to the rustic marinara. this combination led me to create a polenta lasagna with a chorizo sauce in the center this was a great gluten free lasagna with a twist. but you could do it with the rustic marinara as well
I made this and I am going to give a batch to me secret santa. It's so flavorful!
I actually just changed the bandage on my thumb from the mandolin portion of my vegetable slicer. I was getting it out of the box and picked it up wrong, I hadn't even cut vegetables yet. Those things are out for blood
This is the perfect Christmas gift for my friend who is obsessed with chili crisp! Thank you!
I'd try drizzling some over shrimp and grits.
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.
There's a mandolin that have handles. I got mine with these cup handle. Just put your shallots and garlic inside this handle, and slice away without a worry to cut yourself
Always love to see Jays pop up in your videos!
So stoked to try this! Thanks for another awesome video
love your videos, very informative and helpful for people like me!
I appreciate the lack of torch-on-flesh action in this video Brian
It is called Salsa Macha here in México.
A true gamechanger for many dishes! Thank you 🌶
Can't wait until really good chili crisp recipe drops
Awesome thing to level up your food! I knew my guy was a fan of it 😎
Looks amazing. Especially being less spicy is perfect for me! Yum 🤤