Sam, you missed two crucial ingredients in your chili crisp! I can't believe you left out Szechuan pepper corns, and MSG. Add these and compare the flavor of your version and the version I proposed. I dare you!
@@Berkana Would you use the pepper corns in place of red pepper flakes or add to. Never used them before but would like to try it. What quantity would you suggest
@@guycolerick7958 I would use them in addition to red pepper flakes. As for quantity, start with 1/3 as much Szechuan pepper corns as red pepper flakes. It gives a tingling mouth sensation but if you use too much your mouth will go numb.
As a Chinese kid growing up, its cool to see the mainstream adoption of our foods and condiments we grew up with in our fridges and pantries like chili oil, chili crisp and sriracha.
Hi Sam. Been watching for a couple years. My dad died a month ago and he was a terrible cook (and I love it) so watching you and Max cook together is meaningful to me. That's all.
Here is a hard copy of recipe: Chili Crisp Oil Ingredients • One cup olive oil • Half dozen slices of ginger • One shallot (to make third of a cup rough chop) • One third of a cup of garlic cloves (rough chop into bits) • Qtr cup of red chili flakes • 1 Tblsp smoked paparika • 1 Tblsp toasted sesame seeds • 1 Tblsp brown sugar • 1 Tblsp soy sauce Directions 1. Bring cup of olive oil to medium heat, add ginger while heating up 2. Combine the chili flakes, paparika, sesame seeds and brown sugar in a mixing bowl and stir 3. Remove ginger from heated oil and add prepped shallot and garlic to the heated oil. (heated oil should be at a simmer/slightly bubbling) Cook until garlic and onion golden brown…about 20 minutes) 4. Once garlic and shallot are golden brown, add them with oil to mixing bowl with other ingredients. 5. Add 1 Tblsp soy sauce to mixing bowl…..Enjoy - Should last about one month if kept in fridge th-cam.com/video/Pn12RFn4vNk/w-d-xo.html
@@CoinRingsUSA Hey there.. I’m going with you are using anything but fattening oils such as vegetable oil? If you want to pour vegetable oil on your eggs go nuts! Lol
@Hitopopamus vegetable/seed oil is SO bad for you. Use avocado oil instead. It's flavorless, not inflammatory, and isn't an endocrine disruptor like seed oils are.
I did this with a more simplistic recipe, given one of the most popular ones can be summed up as chill flake, onion, MSG, sugar and salt. And even though I boneheaded it up and nearly burnt my onions it still turned out pretty delicious. I'd highly recommend that if you don't trust yourself- take off the alum/shallot/onion portion 3-4 minutes early.
Absolutely LOVE making Chinese chili oil, so I will definitely need to try this out. Only thing i'd personally do is maybe add some peanuts and black vinegar.
A true cook you are. I like how you roughly eyeball the portions and just put it in unlike other recipe videos where they have to waste a little bowl for every single ingredient like why not just put it directly in
Love the show Guys. Can you guys please do a recipe on the old school cafeteria style pizza from the 80s! The square burger pizza we used to get only on Fridays at school…. Man such fond childhood memories! Keep up the great work.👍
Hey Sam and Max! Taco Bell used to have these Ranchero Chicken soft tacos with the avocado ranch sauce…would love to see your take on it! Something fresh and fun for summer!! Love all your recipes!! 😍
Bruhhhhhh just whipped this up since I was already making dinner for tonight and the next few days and HOLY SHIT the umami you get from this is UNREAL! I didn't have ginger, also used avocado oil instead. Didn't have a shallot so used yellow onion instead. I think that really made a huge difference in the sweetness in the end for me! This is a banger, gonna keep this one forever!
Made this last night with a minor tweak or two. I used olive oil and red pepper flakes (didn't have chili flakes). Man, that stuff is delicious. The sugar gives it a nice little hint of sweet to go along with the crunch. Thanks for the video.
My copy of Sam the Cooking Guy Between the Buns arrived yesterday. I had other commitments but read parts of it today. OMG, it is fabulous. I have been cooking since I was a child, now 74, in the few pages that I read I learned some new tricks. Well, not tricks but methods. I did not expect to get a hard bound edition, bonus. Thanks from an old fart from you home town of Vancover. Keep well.
I hadn’t seen y’alls (sorry Texas) videos until I was looking at the new Traeger Timberline. I can’t tell you how happy I’ve been going back and watching ALL of your videos. Sam, please keep doing what you are doing. Your shit (videos) are fanfreakingtastic and you are truly helping the layman cook. It’s great video work, editing and content. I don’t know if you, Max or Chance are to thank but I want you to know, it’s fun, visually appealing and just damn entertaining to watch. Thanks again, Brett
Sam, my fellow Canadian. We love you and the fam dude!!! Tried this on Grilled Cheese - wooooooow!!! Keep on keeping on Sam!! Thx for representing the Maple Leaf well!
SAM CAN YOU MAKE SAIGON WINGS !!!! we had them at a restaurant in Santa Barbra and would love to see your recreation of them so we can copy your recipe and make them!!! Absolutely delicious!!!
I will have to try this. I love the HEAT! By the way, today my wife gave me your knife set for my birthday. Can’t wait to use them, also got an ooni and this chili crisp will go great on a good pie!
Hey Sam 👋 We’re at the cottage and brought the Chili crisp my hubby made this past week… our new favourite way to eat corn on the cob is drizzled with your crisp… amazing!!! We live in southern Ontario and we’re so looking forward to celebrating our 25th wedding anniversary in San Diego at the end of October… we will be visiting all of your restaurants 😊 Keep up the awesome recipes! We watch every week ❤️
Stuff is legit. I made a batch and polished it within a week. Just made a double batch. Been using avocado oil for the "health" benefits over veggie... Only issue is it takes me sooooo long of simmering on low to get things to brown up, and seems to start burning on bottom of pot before ever really gets the crunch? Still good, though. Am I going TOO low? Legit talking over 30 minutes before getting color.
Needs salt, ground pepper and crushed peanuts in the chili mix, and also some fried bay leaves, star anise, cinnamon and Szechuan pepper to further aromatise the oil!
Things you only hear on Sam the Cooking Guy: "Stomachs don't gleek" "It wasn't my throat, it was my stomach" "That's how far down, the gleekiness travelled" Sam the Cooking Guy....come for the food, stay for the gleek.....
I’m sensitive to soy. The only chili crisp I can find in stores has soy oil and beans in it. I’ve used it but it’s not the best for my digestive system. THANK YOU for this. I can use a vegan soy sauce substitute.
Thank you once again Sam. Presenting yet another delicious reason to make tasty food and the challenge of trying to NOT break my diet at the same time...
Sichuan peppercorns/powder would go great in this. And, yes, MSG and salt! Love Lao Gan Ma, so definitely want to try giving this a go sometime. Great recipe!
@@janowens4406 That sucks, I have to say I'm not sure how exactly they'd be incorporated into the dish, or at what amounts, as I'm not too experienced in cooking with them. The flavour profile of them, and the unique spiciness, would go really well, though, as I've tried successful iterations!
I bought some Chili Crisp from Publix and Ill be honest it is BLAAAAND. Light chili flavor with heavy olive oil flavor. I need to make this. I want flavor.
Try Lau Gan Ma brand. Very popular in China. They have like 20 different products that are all great. Most Asian markets will carry the brand or something very close. A few bucks goes a long way.
Sam, great video. We've tried a number of your recipes. Quick question. How do you store for future use. Refrigerated or in a cupboard. We have it in a lidded "tupperware" type container. Thanks Went back and rewatched the video. Got my answer, in the fridge.
do you have to use fridge? I made mine 2 days a go and have it stored in a mason jar in fridge. it solidifies and I have to stir it or leave it out for 30 mins to get it back to normal.
Head to keeps.com/sam to get 50% off your first order of Keeps hair loss treatment.
You should make made rights
Sam, you missed two crucial ingredients in your chili crisp! I can't believe you left out Szechuan pepper corns, and MSG. Add these and compare the flavor of your version and the version I proposed. I dare you!
@@Berkana Would you use the pepper corns in place of red pepper flakes or add to. Never used them before but would like to try it. What quantity would you suggest
@@guycolerick7958 I would use them in addition to red pepper flakes. As for quantity, start with 1/3 as much Szechuan pepper corns as red pepper flakes. It gives a tingling mouth sensation but if you use too much your mouth will go numb.
@@Berkana also it's very very salty almost insanity. politely hot though.
As a Chinese kid growing up, its cool to see the mainstream adoption of our foods and condiments we grew up with in our fridges and pantries like chili oil, chili crisp and sriracha.
Hi Sam. Been watching for a couple years. My dad died a month ago and he was a terrible cook (and I love it) so watching you and Max cook together is meaningful to me. That's all.
So sorry for your loss
Never see them respond to anyone. I get they are busy folks but come on respond here or there at the very least!
So sorry for your loss. Sending love and a big hug 🤗
@@sim672 right?
@@sim672because they do this for them, not you.
Here is a hard copy of recipe:
Chili Crisp Oil
Ingredients
• One cup olive oil
• Half dozen slices of ginger
• One shallot (to make third of a cup rough chop)
• One third of a cup of garlic cloves (rough chop into bits)
• Qtr cup of red chili flakes
• 1 Tblsp smoked paparika
• 1 Tblsp toasted sesame seeds
• 1 Tblsp brown sugar
• 1 Tblsp soy sauce
Directions
1. Bring cup of olive oil to medium heat, add ginger while heating up
2. Combine the chili flakes, paparika, sesame seeds and brown sugar in a mixing bowl and stir
3. Remove ginger from heated oil and add prepped shallot and garlic to the heated oil. (heated oil should be at a simmer/slightly bubbling) Cook until garlic and onion golden brown…about 20 minutes)
4. Once garlic and shallot are golden brown, add them with oil to mixing bowl with other ingredients.
5. Add 1 Tblsp soy sauce to mixing bowl…..Enjoy - Should last about one month if kept in fridge
th-cam.com/video/Pn12RFn4vNk/w-d-xo.html
Hero!
@@CoinRingsUSA Hey there.. I’m going with you are using anything but fattening oils such as vegetable oil? If you want to pour vegetable oil on your eggs go nuts! Lol
NOT olive oil. That's gonna taste all wrong! Neutral vegetable oil
@Hitopopamus vegetable/seed oil is SO bad for you. Use avocado oil instead. It's flavorless, not inflammatory, and isn't an endocrine disruptor like seed oils are.
Chili oil and beef pho together is so delicious. Addictive.
Chili crisp really shines on a PBJ
So do jalapeños.💜
"Leave the gun! Take the cannoli!"
Love The Godfather.. timeless classic
I did this with a more simplistic recipe, given one of the most popular ones can be summed up as chill flake, onion, MSG, sugar and salt. And even though I boneheaded it up and nearly burnt my onions it still turned out pretty delicious. I'd highly recommend that if you don't trust yourself- take off the alum/shallot/onion portion 3-4 minutes early.
Absolutely LOVE making Chinese chili oil, so I will definitely need to try this out. Only thing i'd personally do is maybe add some peanuts and black vinegar.
some msg too...
A true cook you are. I like how you roughly eyeball the portions and just put it in unlike other recipe videos where they have to waste a little bowl for every single ingredient like why not just put it directly in
Use the Chef John trick of breaking the thick part of the egg white to make it cook even and fast! Love this!
Love chili crisp, but I did not think of making my own until now
I’m going to try this recipe today, will it be the same if I make it with Avocado oil?
So glad to see you make something I make every other week, put it on everything.
Such a simple recipe and so delicious! Crispy chili with a tender and juicy egg creates an amazing texture!
Respect for trying to grow a new channel organically without spamming a load of crap everywhere. I'm going to check out some of your videos.
This would be dope on a cheese omelette. (Or plain pizza.)
A juicey egg...
I never knew what was in the crispy chili oil mixture. A good one to make. Thanks.
Love the show Guys. Can you guys please do a recipe on the old school cafeteria style pizza from the 80s! The square burger pizza we used to get only on Fridays at school…. Man such fond childhood memories! Keep up the great work.👍
I purchased a packaged version from my grocery store. It’s yummy, but I’m sure this is much better. Thanks for sharing
I only have birdseye chili that are dried but I do have fresh hot chinese peppers. Can I use either one of these?
Hey Sam and Max! Taco Bell used to have these Ranchero Chicken soft tacos with the avocado ranch sauce…would love to see your take on it! Something fresh and fun for summer!! Love all your recipes!! 😍
Bruhhhhhh just whipped this up since I was already making dinner for tonight and the next few days and HOLY SHIT the umami you get from this is UNREAL!
I didn't have ginger, also used avocado oil instead. Didn't have a shallot so used yellow onion instead. I think that really made a huge difference in the sweetness in the end for me! This is a banger, gonna keep this one forever!
OMG. I have been waiting for this. Thank you so much.....
My sesame seed keep falling to the bottom of the toaster, what do I do to stop this?
Move to Australia... don't forget the toaster. 🙃 😉 👍
I hope this is a joke 😂
It is!
This is the BEST! Thanks Sam! I make this regularly and love your videos!
Yummy. You always please the pallet! Thanks 😊
th-cam.com/video/4qbjUfwBtz4/w-d-xo.html 🍲🍤
I needed this recipe a week ago (leftover shallots)! Thank you so very much ... very creative and looks delicious (as always).
Made this last night with a minor tweak or two. I used olive oil and red pepper flakes (didn't have chili flakes). Man, that stuff is delicious. The sugar gives it a nice little hint of sweet to go along with the crunch. Thanks for the video.
Trying it now, did your veg oil, garlic and shallot foam up like crazy over the low heat?
Thank You! Wow, for once someone has shown me chili crisp made from items I actually have here in my kitchen today. Can't wait
Chili crisp mixed with honey, sriracha over broiled salmon is great
My copy of Sam the Cooking Guy Between the Buns arrived yesterday. I had other commitments but read parts of it today. OMG, it is fabulous. I have been cooking since I was a child, now 74, in the few pages that I read I learned some new tricks. Well, not tricks but methods. I did not expect to get a hard bound edition, bonus. Thanks from an old fart from you home town of Vancover. Keep well.
I love spice and this seems like a game changer. Eggs & spice is always good.
that was some hilarious editing there, max!
Awesome! Makin’ this soon!
cream cheese and chili crunch on a toasted bagel. absolutely insane
I hadn’t seen y’alls (sorry Texas) videos until I was looking at the new Traeger Timberline. I can’t tell you how happy I’ve been going back and watching ALL of your videos. Sam, please keep doing what you are doing. Your shit (videos) are fanfreakingtastic and you are truly helping the layman cook. It’s great video work, editing and content. I don’t know if you, Max or Chance are to thank but I want you to know, it’s fun, visually appealing and just damn entertaining to watch. Thanks again, Brett
Sam, my fellow Canadian. We love you and the fam dude!!! Tried this on Grilled Cheese - wooooooow!!! Keep on keeping on Sam!! Thx for representing the Maple Leaf well!
Yes, we Canadians should always flock together!😁
Gladys🇨🇦Toronto
SAM CAN YOU MAKE SAIGON WINGS !!!! we had them at a restaurant in Santa Barbra and would love to see your recreation of them so we can copy your recipe and make them!!! Absolutely delicious!!!
Heard you on Chicago radio today. I’m like “hey I watch that guy, he cracks me up”
This thing is insane!!! My god!!! Where else can we use it?
never thought to make it myself but i'm glad I know how to now. Love that you brought back let it do its thing!!
The stuff is addictive.
This will not last long. It’s addictive. It is great added to grilled cheese sandwiches.
That looks amazing! I made the butter spread that you put on the Baja shrimp and it is delicious, but this! Oh my!
I made this and it’s soooooo good! Thanks!💜🙏🏽
I watched your video at 2pm and made my first batch. First time ever trying to make this. It turned out excellent. Thanks for the video.
What are red chili flakes is that the same as crushed red pepper or are you using gochugaru (Koren red chili flakes)?
I will have to try this. I love the HEAT!
By the way, today my wife gave me your knife set for my birthday. Can’t wait to use them, also got an ooni and this chili crisp will go great on a good pie!
Aaand I just open my present from my mother, guess what?? Your new cook book! Great day!
Happy Birthday Joe! Hope you had a great day-sure sounds like it!
Sure was it was my 40th so I think they spoiled me!
Add some ground up Sichuan Peppercorns to this also, will give a numbing sensation.
I'll put that stuff on my ice cream.
Will you please share the name and style of both pans you are using, I really like the pot you fried the ginger and garlic in. Thanks!! Love ya Sam!!
Hey Sam 👋
We’re at the cottage and brought the Chili crisp my hubby made this past week… our new favourite way to eat corn on the cob is drizzled with your crisp… amazing!!!
We live in southern Ontario and we’re so looking forward to celebrating our 25th wedding anniversary in San Diego at the end of October… we will be visiting all of your restaurants 😊
Keep up the awesome recipes! We watch every week ❤️
Ontario, California? Or Ontario, Canada🇨🇦⁉
This was the just the kind of thing I was looking for! Thanks for the video!
Thanks for (finally) doing this. I was wondering where it was.
Yummm!! Do you have a recipe for Sichuan Dan Dan Mian noodles???
How do you store it and how long does it keep? (Want to make a batch for us and family!)
Definitely making this, I've always wanted to try it but fresh now looks so much better
I been putting it on vanilla ice cream with a little chocolate syrup and a little bit of salt. The flavors really compliment each other.
That sounds so weird and outlandish, it just has to be delicious!
Love the B roll shots in this vid your production is beautiful 🤩
I love spicy garlic chili oil. I used to put it on my rice all the time. But the jars sold here are the size of baby food and a bit pricey though.
I figured i could make this myself, but got it just to try and loved it! So glad to see this video!
Where do I store it?? Like in the refrigerator or outside?
Stuff is legit. I made a batch and polished it within a week. Just made a double batch. Been using avocado oil for the "health" benefits over veggie... Only issue is it takes me sooooo long of simmering on low to get things to brown up, and seems to start burning on bottom of pot before ever really gets the crunch? Still good, though. Am I going TOO low? Legit talking over 30 minutes before getting color.
Ah yeah! Making this for sure!
Used to buy this in the Chinese supermarket.
But I've have to say you're recipe is far superior. How long will the crispy chilli
Store in the fridge🤔
He says a month in the fridge near the end of the video.
@@39LFC thanks for your reply 👍
Needs salt, ground pepper and crushed peanuts in the chili mix, and also some fried bay leaves, star anise, cinnamon and Szechuan pepper to further aromatise the oil!
Sam, could you use avocado oil for this instead of vegetable?
yes
He said a neutral oil, not vegetable.
I'll have to try this. I always buy S&B chili oil w/ crunchy garlic. I use it all the time. It is great to see how to make it myself.
masarap na almusal! from Philippines.
When sam says you can put this on everything, he wasn't kidding!
I know people personally who puts this on ICE CREAM.
BIG UP Singapore for the egg yolks
We've had Chinese food in America for over a century. And only now are we being introduced to this? Holding back the good stuff...lol
i prefer to add the chili mix at the end straight into the oil pot. then kill the heat. cooks the chili just a tad more
Nice, thanks!
Yes looks delicious
Made this this morning… made a bacon egg and cheese on a grilled english and topped it with this… sofa king good
Have to make this stuff. Thanks Sam!!!!!!!!
Where can I find the written recipe for this and your Jalapeño cream sauce
5:41 Gold Max gold. Cheers.
Things you only hear on Sam the Cooking Guy:
"Stomachs don't gleek"
"It wasn't my throat, it was my stomach"
"That's how far down, the gleekiness travelled"
Sam the Cooking Guy....come for the food, stay for the gleek.....
stomachs "gleeking" would be called "acid reflux" to the rest of us...
THANK YOU, SAM!!
THIS ASIAN APPROVES, AND IS ALL GRATEFUL.
Looks like a bowl of instant heat burn 🔥
I think adding bacon to the crisp would make it even better
I’m sensitive to soy. The only chili crisp I can find in stores has soy oil and beans in it. I’ve used it but it’s not the best for my digestive system. THANK YOU for this. I can use a vegan soy sauce substitute.
Maybe you can show us your Dan Dan noodles with this? Is this an appropriate use of this?
One of the coolest cats on here 😎
You can take out the chili flakes and replace them with sesame seeds, they call it chili crunch. They also sell it at Chinese Supermarkets.
Briliant. Was thinking of doing this ourselves!
Thank you once again Sam. Presenting yet another delicious reason to make tasty food and the challenge of trying to NOT break my diet at the same time...
Looks good....love the Godfather line too.
How do we submit a cooking idea?
Just got my copy of the New Book Yesterday .. can't wait to get cooking.
th-cam.com/video/4qbjUfwBtz4/w-d-xo.html 🍤🍲
Sichuan peppercorns/powder would go great in this. And, yes, MSG and salt!
Love Lao Gan Ma, so definitely want to try giving this a go sometime. Great recipe!
I tried using half sischuan red peppercorns and half red chili flake, and it made it pretty much unedible, they were super bitter, not good.
@@janowens4406 That sucks, I have to say I'm not sure how exactly they'd be incorporated into the dish, or at what amounts, as I'm not too experienced in cooking with them. The flavour profile of them, and the unique spiciness, would go really well, though, as I've tried successful iterations!
I see a lotta youtubers use this in their cooking. Now you're showing us how to make it. Cheers.
Never heard of this but I'm so trying it out. 😋
Same here!
OMG this looks amazing! I LOVE chili oil and never thought of making my own.
I think it would be more appropriate for Max to do that promo!!😝😝
I’ve been looking for a recipe for this!!!
I bought some Chili Crisp from Publix and Ill be honest it is BLAAAAND. Light chili flavor with heavy olive oil flavor. I need to make this. I want flavor.
sounds like you got chili jipped
Try Lau Gan Ma brand. Very popular in China. They have like 20 different products that are all great. Most Asian markets will carry the brand or something very close. A few bucks goes a long way.
try trader joes, its AWESOME
I make this in bulk all the time with my own variations. I freeze it in small jars and pull out as needed. Shalom 👍🏻
Looks delicious! My son who owns Mr Pizza in Westerly Ri showed me after chopping turn the knife over to scrape food to the side. It saves the blade
My mom taught me to tie my shoelaces! Saves a bloody nose
@@danm8004 smart mom!
Sam, great video. We've tried a number of your recipes. Quick question. How do you store for future use. Refrigerated or in a cupboard. We have it in a lidded "tupperware" type container. Thanks Went back and rewatched the video. Got my answer, in the fridge.
do you have to use fridge? I made mine 2 days a go and have it stored in a mason jar in fridge. it solidifies and I have to stir it or leave it out for 30 mins to get it back to normal.