I'm a Chinese dude looking up how to make hot chili oil from a white dude on TH-cam... I'm in my mid 30s, married and if my mom ever founds out she will beat my ass
@@dominicdo2719 And now one of them is addicted to chilli oil and I can't afford to keep buying them in bottles. Hence, learning from a white guy half my age!
@Free Speech Ignoring that I had a mini stroke reading your comment. Would you mind sharing your "not so bland recipe" since you seem to have the utmost confidence in it?
Hey everyone quick heads up if/when you make this: Please make sure to use a nice heat proof bowl when pouring your spiced oil over the chili flakes. I used a pyrex bowl but on second thought, it would probably be safest to use a metal bowl. Hot oil + Glass, could mean a broken bowl and a real big mess. Please be careful and don't burn yourself. ALSO: YES do store this in the fridge. Anyway, thank you and I hope you enjoy/enjoyed the video.
As a Chinese who cannot live a day without hot chili oil, this is actually a really good recipe and pretty close to how I make mine. The only thing I would recommend changing is to pace it when you pour the hot oil into the chili flakes to avoid burning it, also add some white sesame seeds in it, they will make it much more aromatic.
Do you recommend adding the sesame seeds in with the star anise, cinnamon, etc. in the oil before it’s heated, or do you add the seeds in with the sichuan chili flakes and then pour the oil mixture on?
*takes notes* thank you very much for this. The batch I just made is already very aromatic, so I can't imagine how much better it'd be if I had sesame seeds as well
Every time when i open his videos,i feel like I'm being held hostage by Skrillex.And sometimes he goes crazy,opens the door of kitchen cabinet and tells me some cooking stuff
I grow 25 varieties of Mexican and Asian chilies in my garden every year. I pickle them, make salsa out of them, and I also dehydrate them to make exotic chili powders. I just started making chili oil out of them. Thank you so much for the video because this is showing me how to truly get the best flavor out of my peppers. I've tried it now with a variety of dried chilies and they're all good with their own character. Now they're going to be great. Thanks again
May I ask what the differencenis between chilli oil (chilli flakes ) red pepper jalapeños ghost chilli flakes and meon salt etc or Chipotle mexian chilli - which also includes water ginger onion salt sugar etc Or Last one which Is made from fresh Calabria chilli olive oil salt etc
I made a batch a couple days ago. Rather than trying to make it on the stovetop and keep the temperature regulated I put it in an oven safe pan and stuck it in a 235 degree oven. I checked it and stirred it every half hour. Easier in my opinion. The oil is, indeed, life changing. Delicious.
hey this is so genuinely smart!!! I LOVE chili oil to death but oil splashes also scare me to death - making this by leaving the whole thing alone while I go off and do whatever then coming back to it regularly while not having any oil splashes is just the best way!!!
@@DoctorTooploop only because Weissbier translates to wheat Beer, that doesn't mean that weiss means wheat. There ist another German Name for that beer type: "Weizenbier". That translates 1:1 to wheat Beer. Weizen = wheat ; weiss = white
I've lived in Sichuan for 7 years now, and there is a great dumpling shop near me, they have a couple of ladies sat at the shop front rolling fresh dumplings all morning. They have chilli oil, soy sauce, black vinegar, msg, sichuan pepper and sugar as options for dressings. When I eat there, I add some sugar and black vinegar to the chilli oil, and it takes the experience to a whole new level! Just adjust amount of sugar to your liking, but it is almost like a sweet chilli jam. Absolutely phenomenal for dipping dumplings.
Hi Joshua, we will be happy to send you free pepper flakes for your next video. we are offering about 50 different pepper varieties from all over the world.
This sauce changed my life. I spent more than an hour in Chinatown going from shop to shop finding all of the ingredients for this, made it, and now I can't eat food without it. Sofa king good. And yes, it's actually made a great gift for when I get invited over for dinner, way more original than a bottle of wine. Thank you for putting this together!
@@illuminatijk1651 I've also made it. Mine has lasted a year. (Google says that it can be good for 6-24 months) I actually opened the video because I'm going to make more this weekend. Although it's worth noting that over time it does lose some of its fragrance. So when I first made it I could taste the background flavors like star anise. After a year it's still good and has the chili flavor and heat. But most of the background notes are gone.
@@adamwatson9112 Most spicy things aren't really that spicy and stop hurting once you get used to them. The things that are seriously very spicy for the sake of being spicy aren't worth eating unless you want to impress... I have no idea who actually.
@@1998wiwi But it's usually added to something that is already overpowering in flavour, so why bother? I don't understand why people feel the need to add something that doesn't taste like anything, but gives you a pain sensation.
Just wanted to say I've finally made this recipe after having it saved to my Favorites for who knows how long now. Anyways, it is absolutely amazing! I've definitely been missing out. Thank you!
For the past two weeks, I've been in the kitchen all day every day, managed to lose 10 lbs on accident. It's been amazing, anyone can do it! And you totally should, it's such a good time! (If you crank the music and light the Dutch.)
... Toast the.... toast it. Omfg toast the ingredients before you add the oil. TOAST IT. I'M ON THE CRAPPER AND I'M NOT SEEING YOU TOAST IT. I KEEP GOING BACK. COME ON MAN.
Re-watched this from the dumpling video and had like a "proud dad moment" when you were mentioned 200k subs, because you're sitting at 4.25 mil nearly two years later. Congrats man, keep it up!
Ive been using this recipe for a while now and I like to add black bean paste, mushroom and seaweed powder, crushed fried salted peanuts, onion powder and little bit of soybean paste. I also add a little extra szechuan chili flakes to give it little more spice
Thanks Josh! I made this following your recipie. It is incredible! I've made it 3 more times. I've shared it with friends and they love it! I share your link with them too so they can make it for themselves. Two crucial things about this recipie are: 1. Cook the spices in the oil for at least one hour to get all the flavours out of the spices (on your lowest flame). 2. Remove the garlic cloves once they starts to go brown.
Me before I watch this video: "I'm not going to make. I'm not going to make. I'm telling myself before hand I don't want it!" Me after the video: *I NEEEEED ITTTTTTT*
Just recenly subbed. Love your vids btw. Although as a Chinese, I'd suggest pouring your oil in two or even three batches on to the chilli, where the first two at a lower temp to bring out the flavor in the chillies, and the final pour at higher temp to "fry" the chilli (similar to a double deep fry I guess)
I have made this recipe as described in the video and can testify that it was delicious. My boyfriend grew up in Singapore, and said that it reminded him of so much of the food he had growing up. It was the perfect bday surprise for him. Thanks Joshua!
I bought a jar from an asian restaurant. It was delicious, so i had to ask which brand they used. Dude said they make it. He saw the disappointment on my face and said, "we sell them. $10 for small jar, $20 for large". I was out of town, so bought the small jar. Regrets....
Yeah this is pretty much how we make chili oil! I actually don't cook the oil for 1-2 hours, more like 20 minutes or so. I'd say the only 2 small differences between his and mine are: 1. I also add in some green Sichuan peppercorns (青花椒) and use cinnamon bark instead of the stick (play around with the spices!) And also some onion and green onions. 2. Grind dry chili peppers in a mortar and pestle; one of the reasons for this is as a "timer" for the oil actually 😂 Honestly, y'all, this is an amazing condiment! If you want it spicier, just add spicier chilis. For example, I sometimes use dried Carolina reaper. One is plenty of heat!
@@RealLickDoo I normally use it within 2 months at most, but I’d say the sooner you finish the better. It’s much more fresh that way. I’m not sure the actual shelf life though. I’d say for sure no more than a few months
life changing dumpling experiences: dumplings i eat every wednesday made by my chinese grandma, along with her chili oil which is so fragrantly good it can kill a man. love you, grandma, for making tasty food ;u;
I know it sounds crazy but whenever I make oats now, I make it like Chinese congee and I add a chicken stock cube, some chili oil and some ginger garlic paste. 10/10 best oats
I've made this recipe 3 times now. Every time I run out, I make a new batch. My family loves it. I cannot for the life of me find Sichuan pepper flakes anywhere, so I use gochugaru instead. This is the best chili oil ever!
I know it sounds boring af but if i cant be bothered to make a 'proper meal' I like to boil some noods, steam some veggies, a drizzle of chilli oil on top and I am a happy girl 😁
Tried this recipe this weekend. I found that 2 hours was too long for my "low simmer". Ended up charring the spices as I ramped up the heat at the end to get the more aggressive simmer. Taught me to trust my senses because I noticed amazing flavor development around 60 and 80 minutes. Great video! Dat B-roll tho.
HI. Just found your channel. Definitely want to make this. I've made other kinds before and want to try this one. Q, even though you remove the garlic after cooking, does this need to be refrigerated or is it safe to leave on the counter? Thanks, Laurie
Ive been wanting to make this for so long but was always too lazy, today however I realized I have literally everything ready to go so I made it and its freaking amazing!! It literally tastes like a restaurants, it's so much fun to make as well. Love your videos!
I made this a lot of times, it's excellent. Last time I had some arbols and chipotle peppers left amped up the onions too and it was amazing flavor; liked it even better than the standard Chinese flavor.
There used to be a Chinese place near me that served cheap and really good quality meat bowls. At this place they also had a dispenser in the middle of the dining area with a chili oil dispenser. It was considered a condiment and it's some of the most authentic chili oil ever. I would get the sliced steak rice bowl and I would just dump that chili oil all over the bowl and I would go home a happy boi.
I have been watching your videos for ages, I intent to get your new book and only just clicked that the chilli oil I make, was yours!. It tastes so good!!! Thank you for your content.
I just made this (2 hrs using a thermometer) and it turned out really bland. I think the ratio of oil to chili/aromatics is a bit off (for 1 cup of chili flakes, other recipes use half the oil this one does). I love this channel but this chili oil needs a LOT more flavor
Okay, I was thinking this might be more on the bland side as I was watching this video. I think what is it missing is soy sauce, sugar, salt, and dun dun dun.....MSG. I really think MSG is key to get that distinct umami flavor you might be looking for.
@@MsTwitty8 The main issue with this recipe is that it's not at all spicy! I think that most chili oils are traditionally seasoned with just salt, but I definitely have seen a recipe (Seonkyoung Long's) using MSG. But since this recipe uses more than 2x the oil for the chili flakes used than necessary, there's no kick to it at all :(
@@MsTwitty8 great points. I ended up almost tripling the black vinegar, adding some more salt, and adding some slivered garlic directly into the oil. It tastes more flavorful now, but I think I'll keep tweaking it. I've been meaning to get some MSG for the longest time and after this I might actually finally do it!
@@chocopiemonster Yes, I looked at several chili oil videos, including Seonkyoung Long's and I think she might have the best one. One of my favorite chili oils has MSG in it and when she put it in her recipe, I thought okay, she's doing something here :-)
WOW - Thank you for this recipe. I just made tonight and the taste is AMAZING! The flavor from all the peppers and aromatic seeds intensified the flavor of the oil. This is a winner oil - thank you for sharing!
Loved this oil and your channel. My daughter loves your channel as well and was shocked I knew who you were let alone followed you as well! Thanks for this oil recipe. Love it on everything myself
When using dried ingrediences you do not need the oil to exceed 90C. Glass jars, 90C for 3 hours in sous vide bath is how I do it. Also if you are making your hot sauce (RIP Summer), replace dried chilli and salt with the left over mash from passing it through cheese cloth. This you definitely do not want to overheat - it was not dried so add for the last 30 minutes at 85C. This year: 2Kg rough sauce, 600ml clear tabasco and 700ml flavored oil.
you can put some sesame on the top of chilli flask before pouring it into, trust me I'm Chinese. Also, I think oil is a bit too much you can reduce it a little bit.
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I'm a Chinese dude looking up how to make hot chili oil from a white dude on TH-cam... I'm in my mid 30s, married and if my mom ever founds out she will beat my ass
that makes me laugh. i'm 30 and asian. came to learn as well.
I'm a 40-something Chinese mother-of-2. It's a new form of shame with which I am unfamiliar.
@@aliciakoh9640 Hey, you plopped out 2 little human beings out of your body and raised them. Nothing to be ashamed of
@@dominicdo2719 And now one of them is addicted to chilli oil and I can't afford to keep buying them in bottles. Hence, learning from a white guy half my age!
@Free Speech
Ignoring that I had a mini stroke reading your comment. Would you mind sharing your "not so bland recipe" since you seem to have the utmost confidence in it?
Joshua: This goes great on anything!
Me: *looks at ice-cream with malicious intent*
nO
yES
I love this comment
yES
Do it.. DO IT !!
Hey everyone quick heads up if/when you make this: Please make sure to use a nice heat proof bowl when pouring your spiced oil over the chili flakes. I used a pyrex bowl but on second thought, it would probably be safest to use a metal bowl. Hot oil + Glass, could mean a broken bowl and a real big mess. Please be careful and don't burn yourself. ALSO: YES do store this in the fridge. Anyway, thank you and I hope you enjoy/enjoyed the video.
Are green cardamom pods ok?
Please make sure to increase the length of your B roll by roughly 50%.
No peanuts? I cry now.
I was literally about to comment this because my dad and I once made chilli oil using pyrex and the glass exploded everywhere.
a cokking pot works wonders for it
As a Chinese who cannot live a day without hot chili oil, this is actually a really good recipe and pretty close to how I make mine. The only thing I would recommend changing is to pace it when you pour the hot oil into the chili flakes to avoid burning it, also add some white sesame seeds in it, they will make it much more aromatic.
Do you recommend adding the sesame seeds in with the star anise, cinnamon, etc. in the oil before it’s heated, or do you add the seeds in with the sichuan chili flakes and then pour the oil mixture on?
@@tysonengel6182 I add the white sesame seeds in the chili flakes before pour in the oil
If its possible,i may know your different recipe please?
*takes notes* thank you very much for this. The batch I just made is already very aromatic, so I can't imagine how much better it'd be if I had sesame seeds as well
How much sesame seeds would you add?
Absolutely love it when Americans go out of their way to include metric measures. Kudos to you Sir!
thanks bro
Indeed!
It ends with 946 milliliters or a liter. That's wonderful.
Friend: what did you get me?
Me: a jar of spicy oil
Be my friend, please
Lois Loves Cheese that is literally me though
Hahahahahahaa
I would love that gift
I have gotten hot sauces as gifts and I love them
Life Changing Dumpling Experiences should be a band name
Romanos Hadjidemertiou LCDE
John Ayala that’s what I thought lol
Known with their great collab with Red Hot Chili Peppers.
@@ReRoute25 This is literally comment gold thank you.
Is this chili the same as the Thai chili oil? I kinda taste a powder shrimp base to the Thai one. Could you do the Thai version?
Every time when i open his videos,i feel like I'm being held hostage by Skrillex.And sometimes he goes crazy,opens the door of kitchen cabinet and tells me some cooking stuff
quadrant 6 Sonny Moore should guest cook with him haha
And he said it's mild to him, even as a Chinese, I cannot say this…
he reminds me of a stoned macaulay culkin
I grow 25 varieties of Mexican and Asian chilies in my garden every year. I pickle them, make salsa out of them, and I also dehydrate them to make exotic chili powders. I just started making chili oil out of them. Thank you so much for the video because this is showing me how to truly get the best flavor out of my peppers. I've tried it now with a variety of dried chilies and they're all good with their own character. Now they're going to be great. Thanks again
Whats your favorite exotic?
Me too
May I ask what the differencenis between chilli oil (chilli flakes ) red pepper jalapeños ghost chilli flakes and meon salt etc
or
Chipotle mexian chilli - which also includes water ginger onion salt sugar etc
Or
Last one which Is made from fresh Calabria chilli olive oil salt etc
aaaaaaahhhhhhhhhhhhh just reading "I grow 25 varieties of Mexican and Asian chilies in my garden every year" my mouth waters!!!!!!!
I made a batch a couple days ago. Rather than trying to make it on the stovetop and keep the temperature regulated I put it in an oven safe pan and stuck it in a 235 degree oven. I checked it and stirred it every half hour. Easier in my opinion. The oil is, indeed, life changing. Delicious.
hey this is so genuinely smart!!! I LOVE chili oil to death but oil splashes also scare me to death - making this by leaving the whole thing alone while I go off and do whatever then coming back to it regularly while not having any oil splashes is just the best way!!!
Surprised he can go this spicy considering his name pretty much translates to Joshua White man
@Yams Ondeck Then decided we didn't like any of em. Ever tried brittish food?
Weiss could also refer to wheat
Aaaaah...a fellow German
Not really, it translates to "white-man" not to white man
@@DoctorTooploop only because Weissbier translates to wheat Beer, that doesn't mean that weiss means wheat. There ist another German Name for that beer type: "Weizenbier". That translates 1:1 to wheat Beer. Weizen = wheat ; weiss = white
as a chinese person, i approve 👍
would add more black vinegar if serving with dumplings though!
Black vinegar is my favorite thing on the planet
Black vinegar is bae
I should go buy some black vinegar and try it for the first time if i hadn't already tried it somewhere before
Black vinegar and finely sliced ginger is the way to go fam
Do you know how to make it taste peanut-y? The dim sum places near me do and I can't figure it out.
You can buy everythihg in America, from Szechuan chili flakes to nuclear weapons
so hypothetically i could bring about complete atomic destruction?
@@jordynozymandias374 if you have the cash.
Money is king here. 🇺🇸
@@StockHeightChevy603 money makes the world go round.
Except for Kinder Surprise.
I can confirm that this recipe is absolutely FIRE
Great garnish for any Asian flavor profile!
“WHERES YOUR MSG” - a guy in an orange polo
subbed bc he converted the temperature in °C
not all heroes wear capes
*Laughs in European*
Some people really think yee-haw units are superior torwards european units
Metro Boomin
@@unimaginableboi7164 bruh
@@mist3325 not all heroes wear capes
1:16 dude that's the most perfect looking star anise I've ever seen.
Legit thought the exact same thing
i'll show you my.... yeah nvm
so perfect it crept me out a bit.
Why i season my FORK not my FOOD.
opps wrong channel.
The Great Eldian Empire aADAAAM
hahahahahahahaha
Adam!
ViNeGaR lEg Is On ThE rIgHt
Why I season my MOUTH not my PIZZA.
I've lived in Sichuan for 7 years now, and there is a great dumpling shop near me, they have a couple of ladies sat at the shop front rolling fresh dumplings all morning. They have chilli oil, soy sauce, black vinegar, msg, sichuan pepper and sugar as options for dressings. When I eat there, I add some sugar and black vinegar to the chilli oil, and it takes the experience to a whole new level! Just adjust amount of sugar to your liking, but it is almost like a sweet chilli jam. Absolutely phenomenal for dipping dumplings.
>chili jam
>flashbacks
sugar? seems like sambal with extra steps lol
@@MsZsc uncle roger would be dissapointed
@@Dz73zxxx Geez... someone's going to get laid in college
stop it.
Hi Joshua, we will be happy to send you free pepper flakes for your next video. we are offering about 50 different pepper varieties from all over the world.
I'm looking at your name and all I can think of is spicy weed flakes..
But are you guys organic??🤔
This sauce changed my life. I spent more than an hour in Chinatown going from shop to shop finding all of the ingredients for this, made it, and now I can't eat food without it. Sofa king good. And yes, it's actually made a great gift for when I get invited over for dinner, way more original than a bottle of wine. Thank you for putting this together!
"Sofa king good" LOL
For how long you can store it buddy?
@@illuminatijk1651 I've also made it. Mine has lasted a year. (Google says that it can be good for 6-24 months) I actually opened the video because I'm going to make more this weekend.
Although it's worth noting that over time it does lose some of its fragrance. So when I first made it I could taste the background flavors like star anise. After a year it's still good and has the chili flavor and heat. But most of the background notes are gone.
@@ben76326 Cool
can this be solved by simply readding the other spices into the jar as well??
Me: doesn’t like spicy stuff
Also me: let’s try making this.
Spicy stuff is generally an acquired taste, and there's no better way to acquire a taste than to make something yourself then try it
Your friends or family might like Spivey food though, though I'd recommend using this oil lightly
@@1998wiwi I don't wanna aquire the taste of pain and burning 😫😫😫
@@adamwatson9112 Most spicy things aren't really that spicy and stop hurting once you get used to them. The things that are seriously very spicy for the sake of being spicy aren't worth eating unless you want to impress... I have no idea who actually.
@@1998wiwi But it's usually added to something that is already overpowering in flavour, so why bother? I don't understand why people feel the need to add something that doesn't taste like anything, but gives you a pain sensation.
If the garlic starts to get golden brown, you remove it and eat it. DUH.
I'm the garlic guy....
DUH.
I'm the bad guy
Duh
I'm gay
yas
Cue Billie Eilish music
Eat it, or set it aside and add it back in once the oil has cooled down a bit.
Just wanted to say I've finally made this recipe after having it saved to my Favorites for who knows how long now. Anyways, it is absolutely amazing! I've definitely been missing out. Thank you!
Made it. It's really good even when I'm missing a couple ingredients I couldn't find for the slow simmer. Thanks!
Mix it with anything???
Okay.
*adding it to my skincare routine*
Thanks Joshua, my skin never been better
L W you’re so 😂😂🤣🤣😭😭
Not recommended for jock itch...
L W i use chili oil to masterbate
@@Hentai-s3c must hurt
@@rohudaboss4060 bruh his balls could taste it so he's on a new level of sensation
My man lost a shit ton of weight while being one of the best chefs out there
For the past two weeks, I've been in the kitchen all day every day, managed to lose 10 lbs on accident. It's been amazing, anyone can do it! And you totally should, it's such a good time! (If you crank the music and light the Dutch.)
Cooking your own food generally makes you lose weight if you subsisted on fast food or store-bought pre-cooked food previously
>cooked garlic
>"just go ahead and toss it"
YOU HEATHEN
Disgrace ! Almost unsubbed
... Toast the.... toast it. Omfg toast the ingredients before you add the oil. TOAST IT. I'M ON THE CRAPPER AND I'M NOT SEEING YOU TOAST IT. I KEEP GOING BACK. COME ON MAN.
Re-watched this from the dumpling video and had like a "proud dad moment" when you were mentioned 200k subs, because you're sitting at 4.25 mil nearly two years later. Congrats man, keep it up!
Liked because chili oil is amazing.
This isn't Reddit bud
rEdDiT?
@@itsmederek1 r/wooosh
Derek Warner He didn't say anything related to Reddit.
Liked because I'm as stoned as Joshua looks...
Joshua - you are the king of B-roll.
You and your B-rolls have ruined me for other cooking channels that are not at your cinematic level - lol.
Watch peter mckinnon
As a Sichuanese, I have to say you make better chili oil than me :)
我也是四川的，自己家做都用不了这么多香料哈哈哈哈他这个一看就很香
@@nutshell1587 xue hua piao piao bei feng xiao xiao
@@KayvonGz BRUH 😭😭😭😭😭
@@KayvonGz guru guru guru guru
@@KayvonGz Tao ni ma?
Ive been using this recipe for a while now and I like to add black bean paste, mushroom and seaweed powder, crushed fried salted peanuts, onion powder and little bit of soybean paste. I also add a little extra szechuan chili flakes to give it little more spice
That's an umami bomb
ooooh... naturally occuring umami!
welcome... to the upper level...
I'm waiting for a 10 hour video that is just pure B-roll and lofi hip hop.
"Local Asian Markets" (Lives In NORTHERN WISCONSIN) -_-
TopHatButcher haha! he put links to where u can get all of the spices in the description :)
You think that’s something? I live in Asia. Every market is an Asian market. I FOUND ZERO OF HIS INGREDIENTS HERE. HOW THE HELL DOES THAT WORK?
Arosaki WHERE DO YOU LIVE WTF, I GET THE BACK CARDAMOM OR THE PEPPERCORNS BUT EVERYTHING?? THESE ARE ASIAN ESSENTIALS
@@ciocio-san i live in holland and we have almost everything in the supermarket
you ever hear of the internet or did you just post this for thumbsie upsies?
I'm a simple man
I see a Joshua Weissman video I click
There's nothing like working outside, and a tub of Spishak Margarine...
th-cam.com/video/DTF5edxtPFw/w-d-xo.html
@@markking002 My life is better now, thank you.
If you're not into chili oil, I'm sorry but we can't be friends!
I am a mad chilli fan
Same
🤣🤣
@xhthepikachu Gaming im mexican n i fucking love it man
Thanks Josh! I made this following your recipie. It is incredible! I've made it 3 more times. I've shared it with friends and they love it! I share your link with them too so they can make it for themselves. Two crucial things about this recipie are: 1. Cook the spices in the oil for at least one hour to get all the flavours out of the spices (on your lowest flame). 2. Remove the garlic cloves once they starts to go brown.
That's probably why he added both of those crucial things to the video explaining how to make it that you followed
Still waiting on him to release "A Weissman Once Said"
Me before I watch this video: "I'm not going to make. I'm not going to make. I'm telling myself before hand I don't want it!"
Me after the video: *I NEEEEED ITTTTTTT*
SpongeBob! 😂
Just recenly subbed. Love your vids btw.
Although as a Chinese, I'd suggest pouring your oil in two or even three batches on to the chilli, where the first two at a lower temp to bring out the flavor in the chillies, and the final pour at higher temp to "fry" the chilli (similar to a double deep fry I guess)
I've heard that!
“I refuse to pronounce it annis” Hahahaha THANK YOU
THANK YOU for using temperatures. It seems like no other video on this mentions temperature and it sucks.
3 years ago, 200k subs. 3 years later, over 2.8 mil. Congrats
that's views, he has 6.5*m subs now
I have made this recipe as described in the video and can testify that it was delicious. My boyfriend grew up in Singapore, and said that it reminded him of so much of the food he had growing up. It was the perfect bday surprise for him. Thanks Joshua!
I bought a jar from an asian restaurant. It was delicious, so i had to ask which brand they used. Dude said they make it. He saw the disappointment on my face and said, "we sell them. $10 for small jar, $20 for large". I was out of town, so bought the small jar. Regrets....
YES! Madman. Finally. Ive been trying to make my own chili oil for a felt decade.... thank you!
Could you do a tutorial on Spicy honey? Pleeeeeaaaaasssseeee!!!
Yeah this is pretty much how we make chili oil! I actually don't cook the oil for 1-2 hours, more like 20 minutes or so.
I'd say the only 2 small differences between his and mine are:
1. I also add in some green Sichuan peppercorns (青花椒) and use cinnamon bark instead of the stick (play around with the spices!) And also some onion and green onions.
2. Grind dry chili peppers in a mortar and pestle; one of the reasons for this is as a "timer" for the oil actually 😂
Honestly, y'all, this is an amazing condiment! If you want it spicier, just add spicier chilis. For example, I sometimes use dried Carolina reaper. One is plenty of heat!
How long do you store it for before tossing and remaking?
@@RealLickDoo I normally use it within 2 months at most, but I’d say the sooner you finish the better. It’s much more fresh that way. I’m not sure the actual shelf life though. I’d say for sure no more than a few months
I like the idea of adding onion would give it a savoury edge!
Chilli oil on roasted Brussel sprouts is one of my favorite things ever. TRY IT
le truc le plus étrange de ma journée, merci. Et je vais le faire :)
life changing dumpling experiences: dumplings i eat every wednesday made by my chinese grandma, along with her chili oil which is so fragrantly good it can kill a man. love you, grandma, for making tasty food ;u;
Give your grandma a hug for me 🥲🥲
I know it sounds crazy but whenever I make oats now, I make it like Chinese congee and I add a chicken stock cube, some chili oil and some ginger garlic paste. 10/10 best oats
That sounds incredible I'm going to try this!
do you happen to have a video recipe to that on youtube by any chance?
@@Caffeine.And.Carvings Sorry I made it up myself lol
@@MedicFromTF2_REAL old fashioned oats?
tbh that sounds really good
Ahh good old chilli oil.. the condiment to have closed my airways when I was eating dumplings in a Chinese restaurant ❤️
I miss go to a restaurant so much T-T
I hate u pandemic
I've made this recipe 3 times now. Every time I run out, I make a new batch. My family loves it. I cannot for the life of me find Sichuan pepper flakes anywhere, so I use gochugaru instead. This is the best chili oil ever!
I'm having a life-changing dumping experience right now
“1 hour for the impatient.” LOL XD
Siu Mai w/ chili oil + fried garlic + lemon is a life changing experience!!!!
Could you let me know the brand of your strainer ?
So sweet, love hearing Josh talk about hitting 200k subscribers, and seeing is now at over 8 million. Super proud💕💕💕
I know it sounds boring af but if i cant be bothered to make a 'proper meal' I like to boil some noods, steam some veggies, a drizzle of chilli oil on top and I am a happy girl 😁
Me: hey babe I have something to tell you watch @5:34 😘
I am SHOCKED
🤣🤣🤣
Tried this recipe this weekend. I found that 2 hours was too long for my "low simmer". Ended up charring the spices as I ramped up the heat at the end to get the more aggressive simmer. Taught me to trust my senses because I noticed amazing flavor development around 60 and 80 minutes. Great video! Dat B-roll tho.
same. it also almost burned my chili flakes and now i have a slightly burned aftertaste in my oil. i rly need a thermometer...
@@DrJohnsen92 I had the same issue. Not sure how it remained red in the video
HI. Just found your channel. Definitely want to make this. I've made other kinds before and want to try this one. Q, even though you remove the garlic after cooking, does this need to be refrigerated or is it safe to leave on the counter? Thanks, Laurie
I've left a jar of oil from this recipe on my counter for fourteen months and it's still good.
I’ve had a life changing dumpling experience, with life changing chili oil, that’s why I’m here 🌶
You are such a blessing ! AMAZING as always.
Oh yeah yeah
Oh yeah yeah
@@yiyiyiyiyi995 oh yeah yeah
DUDE WTF why do i always find these amazing channels at 3am. Guess i'm not sleeping for the next 2 weeks.
Adding a little fine quality sesame oil at the end after it cools & mixing it will make it go super saiyan....just sayin.
"we hit 200 K subscribers"
Well that escalated quickly!
You said it’s good on literally anything... does this include poop?
Stop kidnapping me god damn it, I CAN'T STAND THIS TIGHT CUPBOARD ANY LONGER
u are quickly becoming my chilli oil
For someone who lives in Indonesia, this actually looks good... Good job man!
Ive been wanting to make this for so long but was always too lazy, today however I realized I have literally everything ready to go so I made it and its freaking amazing!! It literally tastes like a restaurants, it's so much fun to make as well. Love your videos!
I’m sure it tastes better your sauce than any restaurant’s in town 😁
I made this a lot of times, it's excellent. Last time I had some arbols and chipotle peppers left amped up the onions too and it was amazing flavor; liked it even better than the standard Chinese flavor.
3:04 GODDAMMIT!!! that was the most satisfying part of the video and you a interrupt it
Question: what is the proper method of storage of homemade chili oil (refrigerate or not?) and how long does it last?
There used to be a Chinese place near me that served cheap and really good quality meat bowls. At this place they also had a dispenser in the middle of the dining area with a chili oil dispenser. It was considered a condiment and it's some of the most authentic chili oil ever. I would get the sliced steak rice bowl and I would just dump that chili oil all over the bowl and I would go home a happy boi.
How long is the shelf life, Papa?!
I have been watching your videos for ages, I intent to get your new book and only just clicked that the chilli oil I make, was yours!. It tastes so good!!! Thank you for your content.
the dumplings and the chili oil looked so good but as an asian i was definitely looking for the rice 😂😂
Joshua: "I get it, not everyone is into the whole chili oil thing."
Me: So, not everyone is into good food...
seriously, I'm Chinese, I still here learning chili oil.
In 2 yrs 200k to 5M subs GREAT JOB
I just made this (2 hrs using a thermometer) and it turned out really bland. I think the ratio of oil to chili/aromatics is a bit off (for 1 cup of chili flakes, other recipes use half the oil this one does). I love this channel but this chili oil needs a LOT more flavor
I made this too the other day and was thinking the same thing! Definitely missing some oomph
Okay, I was thinking this might be more on the bland side as I was watching this video. I think what is it missing is soy sauce, sugar, salt, and dun dun dun.....MSG. I really think MSG is key to get that distinct umami flavor you might be looking for.
@@MsTwitty8 The main issue with this recipe is that it's not at all spicy! I think that most chili oils are traditionally seasoned with just salt, but I definitely have seen a recipe (Seonkyoung Long's) using MSG. But since this recipe uses more than 2x the oil for the chili flakes used than necessary, there's no kick to it at all :(
@@MsTwitty8 great points. I ended up almost tripling the black vinegar, adding some more salt, and adding some slivered garlic directly into the oil. It tastes more flavorful now, but I think I'll keep tweaking it. I've been meaning to get some MSG for the longest time and after this I might actually finally do it!
@@chocopiemonster Yes, I looked at several chili oil videos, including Seonkyoung Long's and I think she might have the best one. One of my favorite chili oils has MSG in it and when she put it in her recipe, I thought okay, she's doing something here :-)
My dad made this and I am COMPLETELY in LOVE with it!!❤️ it tastes amazing!!!🌸
WOW - Thank you for this recipe. I just made tonight and the taste is AMAZING! The flavor from all the peppers and aromatic seeds intensified the flavor of the oil. This is a winner oil - thank you for sharing!
About how much does it make?
1 hour of simmering in OIL. this opens a whole new door in my life
WHITE GUY making CHINESE CHILI OIL?? nahhhhhh i rather go watch a chinese youtuber how to make a proper one....
Loved this oil and your channel. My daughter loves your channel as well and was shocked I knew who you were let alone followed you as well!
Thanks for this oil recipe. Love it on everything myself
Aka: how to make delicious chilly jelly
I love these videos because if you are any other person, you’re walking in to this dude talking into his cabinets.
You should put oil in three stages three temperatures for maximum extraction:))
You know what bothers ME? Long dirty stringy hair and facial hair especially anywhere NEAR FOOD.
When using dried ingrediences you do not need the oil to exceed 90C. Glass jars, 90C for 3 hours in sous vide bath is how I do it.
Also if you are making your hot sauce (RIP Summer), replace dried chilli and salt with the left over mash from passing it through cheese cloth. This you definitely do not want to overheat - it was not dried so add for the last 30 minutes at 85C.
This year: 2Kg rough sauce, 600ml clear tabasco and 700ml flavored oil.
This guy: *Does everything neatly and precisely.*
Also this guy: *WEARS HIS GOD DAMN APRON WITH A TWIST ON THE STRAP LIKE A PLEBIAN*
you can put some sesame on the top of chilli flask before pouring it into, trust me I'm Chinese. Also, I think oil is a bit too much you can reduce it a little bit.
Me dumping taco bell hot sauce into ramen: its basically the same
Watching this video in 2022 and 3 years ago you were at 200,000 subs dude you are at 7mil now 😅😅
Love your videos!! ❤
I am so lucky to have not 1 , but 2 Chinese grocery stores AND a farmers market all within 5-10min of my house. And I live in Cleveland, Ohio
THANK YOU IM NOT THE ONLY ONE WHO PRONOUNCES ANISE “UH-NIECE”
Congrats on having the strength to be objectively wrong!