The BEST Chili Oil. Spicy, Aromatic, Intense and Flavorful
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- Опубліковано 15 сер 2020
- Hot chili oil or Chinese hot oil is a fragrant, spicy condiment that should be a staple in everyone's pantry. My recipe is packed full of flavor and using THREE different chilies and a handful of warm spices, creates an intense, aromatic and spicy complex chili oil far better than ANY store bought variety.
Also thank you for checking out @cheftuan please LIKE the videos and SUBSCRIBE. Feel free to leave comments, I would love to hear from you.
For the best results, use these ingredients. The red pepper flakes you get from American grocery stores will NOT cut it for this recipe. So go check out your local Asian markets.
I used this chili oil in a previous video where I made savory oatmeal in the style of Chinese congee or a rice porridge. Give it a try! • Oatmeal Recipes | Savo...
Chili Oil Recipe:
2 C neutral flavored oil ( I used Canola)
3 whole heads of garlic, peel and chopped
8 Fresno chilies, seeded and chopped
1 C Chinese ground red pepper flakes
1/4 C dried Thai chili flakes
2 cinnamon sticks (avoid using ground cinnamon, it'll burn)
8 star anise
1 tbsp Sichuan peppercorns (optional but you should try to find these)
1 tbsp kosher salt
2 tbsp soy sauce
1.5 tbsp black Chinese vinegar (you can sub sherry or red wine vinegar)
2 tbsp sesame oil
BEFORE YOU START! Make sure you have all your ingredients prepped and ready to go.
Step 1: In a small pot, add 1/4 C of oil.
Step 2: To the cold oil, add cinnamon sticks, star anise and Sichuan peppercorns. Turn flame on high. And bring the heat up until you see bubbles around the spices. Cook this for about 2 minutes OR until very fragrant. Then turn off the heat and let the spices cool in the oil.
Step 3: Strain that oil into a bowl and discard the spices. You will be adding this oil to the rest of the recipe later.
Step 4: In a separate pot, add the remaining oil and add the garlic. THEN turn on the heat to a MED HIGH heat. You want the garlic to come up to temp and start to sizzle. Cook for 10-15 minutes. The color should be a LIGHT golden.
Step 5: Add the chopped Fresno chilies and continue stirring for another 10-15 minutes.
Step 6: Add dried Chinese chili flakes and stir to combine.
Step 7: Add in the dried Thai chili flakes and stir well to combine.
Step 8: Add in the flavored oil. Stir well to combine.
Step 9: Continue to constantly stir as you add in the rest of the ingredients. SESAME OIL GOES IN LAST
Step 10: Once you stir in the sesame oil, TURN OFF THE HEAT. Continue to stir to make sure nothing is burning.
Step 11: Let your new delicious chili oil cool before you eat it.
This can be stored in an air tight container in your refrigerator for months. Enjoy!
**NOTE**
Depending on how dry the DRIED chilies you get, you MAY need to add a little bit more Canola oil. Maybe another 1/4 C or so. ONLY IF your chili oil seems dry.
Step - Навчання та стиль
Thank you for watching! Did you hit the "thumbs up" button?
Kindly help me, which step did you add vinegar
@@thecross9842 you should add it when after you cook the chilies near the end.
@@cheftuan it's all about the chilis. Look forward to this.liked @subbed
@@starchild1198 thank you very much! Have a Happy Holidays!
@@cheftuan thanks Happy Holidays to you too
Ok I made the oil based on what I said below mixing the two recipes. It is soooo good that I am shocked. This is the first time I tried and it vastly exceeds anything that I have ever eaten from store bought or restaurant quality. I added in 1/2 cup of Korean Chili powder, skipped the hot stuff from this recipe (two types) and instead used 1 C of Chinese chili flakes and 8 red jalapenos with the seeds removed (we don't have Fresnos here). I also added in a bunch of green onion, and ginger, extra Sichuan peppers, black cardamon pods, 2 bay leaves, 2 sticks cinn, some sesame seeds, and at the end a splash of black vinegar and a splash of sesame oil. I also cooked the aromatics for a good 15 min on low heat in oil and transferred it to the main pot. Chef Tuan's method of cooking the peppers with the garlic is key. I ended using up about three cups of avocado oil. It has this beautiful garnet color and an extraordinarily complex flavor. Next batch I may up the heat level with a few Thai chilies.
Sounds baller! Send me one for Christmas! Hahaha...thanks again for watching my video. Hope you subscribed! Have a great weekend my friend. Happy cooking amd even happier eating!
Yes more heat for me too!! 😅all other chili oils I’ve seen did not add any fresh peppers I guess I was watching the wrong channel, But this is soo delicious! and next batch is already in production 😅
I'm glad you like the recipe. Thank you!
Not going to lie, this is the best chili oil recipe I've seen on UA-cam so far. Good job!
Thank you. I hope you make it soon!
@@cheftuan How would you make this deadly spicy without overpowering the flavor? Was thinking some dried thai chilis.
@@timj9179 my recipe won't blow your head off. It's got some heat, but it's more flavorful than anything.
I'm sorry, I misread your comment. If you want to make this super spicy, I'd add dried Thai chili and also if you can find dried Habanero or ghost chili. That will definitely melt the skin off your face. Keep the total pepper measurement the same but double up on the rest of the ingredients.
I'm glad I was watching this after dinner and not with empty belly. Those dumplings with the oil... I'm salivating.
Looks delicious 😋 definitely will make this … thank you for sharing
Thanks Chef Tuan.. I'll definitely going to try this recipe.. 👍👌
Great recipe - I’ll give it a try - thanks.
Thank you this is the best looking recipe I’ve watched for chili oil! Nice👍🏼👍🏼 Stay Safe 😊
Looks great , added to my must make list 🤙
I make the oil with just dried peppers, so when I saw your video, I had to try it. The Fresnos in there gave a nice note. I modified it a bit with what I had but it turned out really colorful and fragrant as well as the right heat and spice. To your recipe I added 10 fresh red Thai chilies, and modified with 2 rounded Tablespoons of red peppercorns, and used the Korean red pepper flakes that gave the oil a deep rich color and added taste. This recipe is a keeper!!! keep up the great work.
Delicious. Love the recipe without sugar 👍👍👍👍👍👍👍
Going to try this, Thank you for this video!
Absolutely. Let me know how it turns out!
Awesome! I'm always browsing for new techniques for homemade Asian chili oil and its application.
Then definitely give this recipe a go. You won't be disappointed!
This recipe is awesome! Love it thank you for sharing
Thank you so much. Happy New Year.
I am definitely giving this a try
Thank you for sharing.
My absolute pleasure.
Lovely 👌🏻
Hi Chef, here supporting, thanks for the tutorial
Thank you for the continued support! I would love a seat at your table for one of you epic meals! : )
Thank you. Must try
Please do!
Oh, I have to make some of this! This looks like the best chili oil recipe I have seen!
Thank you. You I'll love this recipe.
Hi! New subscriber .
I can't wait to make this amazing recipe.
Thanks for the nice video and sharing your recipe with everyone ❤
Thank you for subscribing! I can't wait until you make this recipe!
I will definitely try this recipe. It’s looks like it taste really yummy
Thank you! I hope you do!!!
Very helpful video. Thank you!
Thank YOU!
Great job 👏 👏👏👏👏
Looks really yummy thank you for sharing.
My absolute pleasure.
Wow I must try your lovely recipe thanks so much for sharing 🙏
My pleasure. Please let me know how it turns out! Enjoy your day.
@@cheftuan I will sure do thanks again 🙏 same to you !
ive got to try this recipe this one seems the best out of all of them
Thanks Wolfie! It's pretty dope.
Looks delicious!
Thank you!
Thats a great recipe.
Thank you!
Had my doubts initially but this is excellent…thanks.
Thank YOU!
Thankyousomuch
Thank YOU!
fantastic, I will do it your way thank you 🥰
Thank you for watching my video. Let me know how it turns out. I appreciate you. Have a great day.
Wao wao gonna try this
I put it on so many different dishes!!! Haha
Man I am making notes on Chilly Oil... and now your recipe is on the Top!... and Thanks to Richard Clausen! You added more taste in this recipe... Love you all...
Thank you, I appreciate it very much!
Wow! This one is interesting!
You should definitely try it!
Nice oil that went very well with those dumplings!!!
Thank you!
Wow,,super spicy,,tnx dor sharing,,from Laguna,Philippines
My pleasure. Thank you for watching and liking my video and recipe!
Oh gosh, this is just amazing! Thanks 😍
Thank you!
This is the best chili oil rescipe
Thank you. I'm glad you like it.
Looks delicious! You teaser!
Haha...thank you. You should give this recipe a try. You won't regret it!
Ohhhhh yesssss 😍🤤
I love this recipe of yours👌❤️. Do you think i can add some dried shrimp to your recipe and when do i add the shrimp? Or do i need to follow a different recipe for dried shrimp chilli oil? Thank you for sharing this lovely chilli oil.
Thank you for watching! Oh you definitely can add dried shrimp. That would be fantastic!
This amongst the most easiest chillis oil i ve seen so far. Will try making it. Can i substitute the fresno chillis with any kinds? I dont that kind here in my country
Thank you. You absolutely can substitute fresnos. Use any red chili you can find. 😀
Definitely thumbs up!
Can this be stored in pantry or does it requires refrigeration?
Thank you!! I would recommend it be stored in the refrigerator.
Good video 😄
Thank you!
THIS IS THE BEST RECIPE FOR CHILLI OIL I SWEARRRRRRRRRRR
Thank you! I appreciate it!
Nice 👍
Thank you!
Well, I mixed your recipe with Yeung's Next Level Chili oil and I'm letting it cool down. I liked your method more since you actually cooked the chili, garlic mixture. Also you used fresh chilies (Fresno) which seemed like a great idea. I only had access to red jalapenos so I used them instead. I don't want this to be hot, hot, but rather bursting with flavor. But I also added in Korean Chili powder, skipped the Thai chilies (too hot) and added in crushed Chinese Chili pepper powder/flakes. The Korean chilies gave it that signature brick red color. If this tastes as good as it looks and smells my friends will be getting this for Christmas!!!
Thanks for checking out my video! How did your chili oil turn out?
Wow this looks so appetizing
I wanted to make my own chili sauce since i pretty much use chili garlic sauce in my every dishes...
I am just wondering though if the garlic in this recipe is crunchy?? Because i prefer mine to be crunchy😁😁😁
Thank you
It's not crunchy, but you can cook it until it's crunchy
Thank you for your reply chef i will try this Recipe soon :)
Amazing video. How can we prevent out oil from spoiling?
Having this recipe fresh chillies and liquids… do we need to cook at a low temperature to make sure all the liquid evaporates?
Thanks
Thank you. If you cook your chilies according to the video, it will store very well in the refrigerator. The oil prevents bacterial growth due to lack of oxygen. So you don't have to worry about it. Hope this helps! :)
@@cheftuan thanks a lot
that is a fantastic recipe the best i have seen i will make it for sure
Definitely give it a try! Thanks for watching.
After cooking dry spices in cooking oil what should we do with the dry spices ??should we throw it or can we use that for other purpose!!!
I'd throw it away. All the flavor should be extracted after this point.
I’ve been on a hunt for a great chilli oil recipe. I think this might be it! Have you heard of Xi'an chili oil? it would be great if you can share that as well if you know of it.
Thank you From! From Xian famous foods in NYC? The thing w chili oils is everyone does it different. I'm sure w their 30 spices, they throw everything in there! Haha...
Hello Chef. For the Chinese chili flakes is this the same as szhechuan chili?
Yes they were. :)
Very very very good video and recipe, seemed very professional, can i store It? If so do i have to follow certain rules?
Thank you very much. Yes, you can absolutely store this. Keep it in an airtight container and keep it in the refrigerator. Should last for a few months but it shouldn't last that long! :)
@@cheftuan thank you for the quick response, i hope your channel will grow even bigger
@@MrLins-wv3tg thank you very much. Striving to be better everyday. That's all I can do! :)
I just made this oil and its fucking fantastic! best chilli oil i have ever tasted
That is awesome!!!! I'm sorry I didn't see your message earlier! I am really happy you like it. Happy cooking!
Mouth watering 🥲
😋
Awesome recipe! I’ve never added vinegar or soy sauce but I loved it! I made the mistake of using Thai, labeled “super hot” chili flakes, and it’s unbearable 🤣 (small plastic jar, metal pull off top). This comes from someone who orders 12 on a 1-10 heat scale and adds a couple habanero rings to my BBQ when I’m wrapping it in bread to dunk in sauce. This stuff is like you ate a whole habanero 😂.
Did you ONLY use the Thai peppers? I added the super hot Thai chilies too but not as the majority.
Cooking with Chef Tuan Yup 😂😂😂. I’m gonna remake.
@@shockalockabocka hahaha....yeah, if you use straight Thai peppers, it's too spicy.
This recipe looks amazing! How long will it keep for in the fridge?
I have a test batch since this video was made and it is still good! I'm about to finish it by this weekend though.
@@cheftuan Great, so you're talking months, not a week. Can't wait to try it!
Yes absolutely.
Let me know how it turns out!
What can I use for?
Btw can I use for hotpot paste as ingredient?
Use it for any rice or noodle dish. Goes great w eggs. Soups. Yes, you can use for hotpot as well.
@@cheftuan Thank you so much ❤️
@sherlockholmes7658 I think once you taste it, you'll have a better idea of what foods to pair it with that you normally eat.. 😀
The new ketchup I’ll put this 🌶 oil on everything 🤤😋!
Vi, are you going to make this? Let me know how you like it!
What brand wonton or dumpling wrapper do you use?
The thin ones you find at the Asian store. Either round or square depending on what I am making.
@@cheftuan …thanks for your reply. I thought I bought the thin ones couple of times but they were thick. Can you please tell me the brand name (thin ones) next time you buy them.
@majestic6303 Idk the brand name, it's in Chinese. I think they are wonton wrappers not Shanghai wrappers. Either way, unless you live in Miami, I'm sure the brands available to you will be different. If you find the wrappers to be thick, you can always roll them thinner w a rolling pin or pasta roller.
So many of this hot chili oil recipes have ingredients that I will not find in even the urban NW US city I live in. Where can I start to look? Fresno Chili?
I'm sure you can find fresnos in your local grocery store...they look like red jalapenos amd are usually next to jalapeños on the shelves. Also if you live up in the Pac NW, there should be some decent Asian markets. You'll find everything there.
@@cheftuan Thank You, I'll head over to the huge Asian supermarket today. I just don't recall seeing dried chili flakes there. I can obviously get the standard dried chili at any store, but it's those specific dried chilis I'll need to hunt down. Excited. I just discovered home brewed chili oil two months ago and now I'm having it with everything at the table
@@kippywylie Welcome to the chili oil life!!! Haha....I can't wait for you to male this recipe. I KNOW you're going to love it!
How do you store it and how long is the shelf life?
In a glass jar in the fridge. Mine usually runs out in about 2 weeks. But it's chili oil so you can store it in the fridge for a while. I'd say up to 3 months.
Oh no It will store indefinetly in the shelf trust me I always do that every year.
Looks yummy. I'm going to try to replicate your recipe soon. I 'll let you know if it works.
Thank you! It works. Make sure to follow the recipe! Happy cooking!
exact total time of cooking?
About 20 mins.
Worth it but my house stank for weeks. Should be made in an outdoor setting
hahaha
Can I replace those chilli flakes with fresh hot chillies?
I wouldn't replace them no. All these different chilis are meant to create a complex flavor profile.
Very nice stay connect me👍🕑💕
Would this work without the Sichuan pepper corns? I don’t care for the numbing properties.
Sure.
@@cheftuan cheers, pal.
It's a great recipe, but I don't think it can be used universally for everything due to the star anise, cinnamon, etc. I like to just make mine with minced garlic, chile pepper flakes, and oil. It's very garlic-forward because I use about 2 parts garlic to 3 parts pepper flakes and works for any kind of food - I use it in chao/congee, the Vietnamese noodle soup (not pho, but the one made with elbow macaroni), add to peanut dipping sauce for spring rolls, add a dollop to 1 tbsp soy sauce and 1 tbsp black Chinese vinegar along with a ton of sliced green onions for my dumpling dipping sauce, add to spaghetti sauce, western soups, etc. KT Food Stories (two versions) and SoSimYum have amazing Vietnamese versions with lemongrass on their channels.
All recipes are subjective no? Lemongrass is chili oil, I could use the same argument that it can't be used in everything as well...but usually people have their personal preferences of what they use chili oil in anyway. I'm not a chili oil in pho kinda guy. But when you cook the garlic, it mellows it out and makes it sort of sweet due to the caramelization of the natural sugars so you won't be scaring any vampires with this. Haha...I appreciate your point of view! In Lao cooking, chili oil is chili forward and goes great with their flavors.
@@cheftuan Sorry, I was suggesting the lemongrass one as an alternative to your flavored one. Like I said, I personally prefer mine because it's more generic/neutral (and I was born in Laos of Vietnamese descent....my mom owned a roadside restaurant that was very popular making khao poon and such) and can be used in all cuisines whereas star anise, cinnamon, lemongrass...that cannot be used in everything because the aroma can be overpowering or will conflict with western dishes.
@@doodahgurlie I'm Vietnamese and Laos. It all works. I don't use chili oil in western dishes.
HALLO TUAN WANT TO MAKE MY CHILI OIL THIS WEEK WEEK BUT U CANT FIND HERE THE INGREDIENTS,KINDLY TYPE THEM FOR ME ON MY COMMENT. SOME I KNOW BUT NOT ALL. THANKS🙏🙏
Look in the box under the video. I have all the ingredients listed there. Happy cooking!
@@cheftuan Glad I found them. Thank you🙏
Can you publish the steps and not just ingredients? I want to replicate your 😊
Good evening. Thank you for watching my video. I went and wrote out the steps. Hope this helps! Let me know what you think of the recipe. I appreciate you.
Not very authentic
I wasn't aiming for "authentic". I was aiming for delicious. Plus. What is your definition of an "authentic" chili oil considering there are probably THOUSANDS upon THOUSANDS of version and recipes from all over the world. All using different chilies, spices, herbs and oils. 🤔🤔🤔