+Strictly Dumpling just a tip from an old Italian cook: always turn the handle of your pan on the stove around so that it does not "hang off" the edge of the stove. you won't accidentally bump it and knock it off the stove.
mexicans have essentially the same thing but we use the whole dry chile de arbol a couple of them, lightly fry them let the oil cool, place the oil in a blender along with the chiles a small piece of garlic and a pinch of salt and blend.
Nihilistic Moron holy crap I think I had some of that from a taco truck and it destroyed me lol. I knew it would be spicy but not THAT spicy. They also had a creamy looking version like they mixed in some crema or something.
Hey Mike! I recently made this for my husband with some tweaks, and he absolutely loved it. I am an all things Asian fanatic. And have turned him onto a couple of things. I made this with the Chinese peppercorn, a veg/peanut oil mix, ground chili powder, and a five star spice powder. It turned out really well. Keep doing what you do. Much love!
For your first cooking video gotta say it's one of the better cooking videos. Well explained, easy to follow, and great attention to details the viewer appreciates
I made this earlier! :) I put some fresh garlic in mine to infuse it into the oil and removed the cloves once it got to room temp. its SOOOOO good! I had it with fragrant jasmine rice. Amazing, amazing flavor! Thank you for making this video!
I tried it with some substitutions, and it's darned good. I used crushed red pepper whirred up in a blender and soaked it in melted coconut oil, with Himalayan Sea Salt. I didn't have Szechuan peppercorns and didn't think high heat would be necessary. It probably isn't as instantly fragrant, but it is perfect in stir-fries and cooking where I would add sesame oil at the end. I'm going to order the right ingredients and try it according to the exact recipe posted. Hurry up, Amazon!
You may not put hot oil on ice cream, but Brigadier General McIlhenny (head of the company that made Tabasco) put Tabasco on his ice cream when he visited Marine Military Academy and ate lunch with us in the Cadet Mess, back in the late 70's. Give your oil a try!
+AsianInGlasses I think you'll have a hard time convincing people that Tabasco isn't spicy :) It certainly isn't super-hot at all, but it is legendary for being spicy, at least in America, which may make both of our points very well :) I make my own Szechuan hot numbing oil, and it's wonderful stuff. I only warm the groundnut oil to the point where it will encourage the Szechaun peppercorns to release the sanshool and let it steep for two hours. Then I mix in pulverized ripe Thai chili peppers as the backing heat, and then age it at room temperature for about a month because the peanut oil won't go rancid during that time, then in the refrigerator it goes until needed. Marvelous stuff, and it transforms the sensations of the other flavors in the dish. Very numbing, good heat. It does make me cry, but they are tears of utter culinary joy.
i made this 8 years ago - still the best - just chilli flakes and oil. It is so good I put it in everything I eat. Now I want to try it with ghee and then with butter instead of oil. Thanks Mike!!!
You've got a really great energy to your videos whist being entertaining! I love watching your beyond sciences videos and now i can't wait to start learning your cuisine! I'm going to try this out, i have a good amount of chili's that have been drying out in my cupboard for years
Love, love, love this! One tip, though: nstead of scooping the Sichuan peppers out of the oil, just pour the oil through a strainer into the chili, salt and peanut mix.
Hi Mikey, my brother's name was Michael. Thanks for being in my life. I feel like we're friends. I really, really appreciate you loading the video & sharing Recipe for Hot Oil
I finally got around to making this.... omg yum! Better than any store bought hot sauce/oil ever! I think my oil was a bit hot because it toasted it almost too much... but its so good! So easy and cheap to make too!
Mikey , I came back to this video again after around 3 years maybe. This was the very first video of you that I watched and I am still currently and consistently hooked to all your food vlogs 🥰
Hi there Mike, I am a hot chili oil addict too; I love spicy food. In my country Ghana, we have several hot chili oil based condiments, which we eat with many of our dishes. Some of our hot chili oils are made with pepper flakes, ginger, smoked prawns, onions or shallots and dried or smoked anchovies...All the ingredients are pounded in a wooden mortar and fried in the oil ...I am very sure you will like those sauces because the Chinese investors and Expatriates in my country, love them.
Clas Vintage Oh yes...The Chinese are our spicy food eating partners... Spicy food is gradually introduced at a young age in the Ghanaian culture. By the time a child celebrates their 10th birthday, they are already on their way to become spicy food champs. Some kids even question their parents when family meals are not spicy. I remember both my grandmothers surprising my siblings and I with morsels of spicy treats from the kitchen during playtime in our yard... They would walk over and pop a spicy savory treat into our mouths while we run and play. My maternal grandma would swear that it keeps us closer to the blessings of the Ancestors... Ghanaian kids also learn how to pick and spit out fish bones and fruit seeds, right out of their mouths, whilst training to handle spicy food... Pleased to meet you #SpicyFoodFellow lol.
Class Vintage :) i think she was talking about living long. My granny explained that, spicy food is a source great health and prolonged life. She and her sisters all lived to be over a hundred years old. She actually died at the age of 103 and her baby sister who actually baby sat my mother, lived to be 110 on simple spicy African diet...I hope to live long too lol...
I make it with just oil, salt, chillies, and minced garlic…. That way I can put it on pasta, steak, soup, western foods, and Asian foods too… Awesome stuff.
If you like more tingly-numb sensation from the szechuan peppercorns- which I do and I don't really like the red pepper seeds, either-let them steep with the red peppers and then strain the whole batch. Scallion is also really good to steep and remove from the hot oil, too.
Wow never knew it would start cooking inn in the container. I'm definitely going to try this.... Never knew it was so easy to make.... Thank you for sharing 👍
Heat up oil with peanuts. The moment first smal bubbles appear, remove from fire. Keep pepper in oil. Mix all and leave for few days.All will settle on bottom of oil, Than strain. You have pure lovely oil.
I LOVEEE Chinese hot oil oooh so so much!! I got to try this recipe.. I love peanuts 😍😍 But I also love olives and olive oil and so I'll try it with light or pure olive oil.. 🤔 Thank you for this.. 👍🏾 You've added to my life with this one.. 🤗
i LUV hot oil! its so good for you and yummy. i put it on everything too! and sxechuan pepper is so good too esp in mao pa dofu! ive never tried peanuts... but now... dont store in metal or it will eat it!
i made this for the first time so very2 tasty..it goes with many types of food.everyone in my offc asked for the recipe..i did a simple one with chilli garlic,lemon juice and salt..
Heat up oil with peanuts. The moment first smal bubbles appear, remove from fire. Keep pepper in oil. Mix all and leave for few days.All will settle on bottom of oil, Than strain. You have pure lovely oil.
Never overheat virgin olive oil. Granted, the other kind may not be easy to find where you live. But, this whole don't overheat olive oil thing only applies to the higher quality virgin ones. I want to say "you can overheat regular olive oil" but the regular olive oil is virgin in most of the world. But of course you don't want any of those tastes in a Chinese chili oil.
Nickolas Lim, I don’t know what overheating means exactly, but I do use extra virgin olive oil all the time for cooking, stir frying, shallow frying, etc etc. It is still better than using ultra heat treated cooking oils available in the market.
Straight amazing that I just did this recipe this evening!! Thanks for the advise with the peanuts and cooling the oil down before adding a splash of sesame seed oil at the end! I did add about a tablespoon of Kimchi pepper powder since it was laying around inside my pantry!
I've been looking 4 another Yan can cook dude, signature "look at dis humm"! You add humm to everything. Thanx for posting all of your content. I appreciate it.
We have lots of coconut, cashews and cocoa here in the Philippines. Tried the combo before and it is awesome! I will try using chili instead of cocoa nips and will let you know how it went ☺
Great! I've always wanted to know how to make this. I'd love to see a video on how to make my own Chinese red pepper hot sauces, as store-bought ones have preservatives I can't eat. One note: When the video says not to use sesame oil because it can't heat up well, that is true for dark sesame oil. The light sesame oil in health food stores is an excellent oil for hot frying and, like coconut oil, could be used as a base for Chinese hot oil.
So I went for this one (not the 2.0 on purpose). Just wanted a simple chili oil for my first batch ever. I definitely didn't have my oil hot enough. There wasn't any bubbling, or snap, crackle and pop. I lost some oil in the process, and now several days later, my chilis are sitting on the bottom of this liquid hot lava. Had a simple cucumber salad with a little salt, sugar, and the hot oil and it was the most spicy thing I have ever ate. Clearly I need to go for take 2!
There I was watching some strictly dumpling vids and thought to myself 'hey that hot oil looks good, I wonder how to make it'. Searched TH-cam and Bam! Mike made his on vid on it 🔥
FYI the three most commonly used salts i.e. table salt, kosher salt and sea salt, all have their own individual uses and applications. The fine grain of table salt is ideal for adding to bread dough for even distribution, the large grains of kosher salt are idea for forming crusts when searing meat, and sea salt is best used for finishing a dish by sprinkling on top. Its almost 100% sodium chloride anyway, and if its not from the sea its mined from the ground, so it's all natural anyway, aside from some anti caking agents and iodine as someone else mentioned
Thanks for the video! The first time I had chili oil in a Chinese take out, it was SOOOOOo good that I kept asking for it after. But it never tasted as good as the first time. I tried buying them at Chinese groceries stores, but now I know why that first one was so good. Whoever made it by hand, cooked it well... Now I have the secret of Chinese chili oil...
just stumbled over your link...Hot oil is awesome just made first batch.....used Chinese 5 spice...sesame oil in a couple minutes...eat it off spoon...I make the best Gweilo kimchi...👍☺
Normal store-bought salt includes iodine as well because historically people would develop thyroid disorders (they still do in third world countries without access to iodine-infused salt) and the disorder would be a goiter which is when there is a huge lump on your neck. People figured that adding more iodine to salt would be an easy way to make sure people get enough iodine into their regular diets. Sea salt still has some iodine but considerably less so there's not really a health benefit to using it. TLDR: iodine-treated salt is not dangerous and is vital for health
Whenever I cook (not too often because I'm 14), I always add several handfuls of Sichuan peppercorn to dishes. Things just don't taste as good without spice.
Stumbled over this video. Wasnt my intention. SUBSCRIBED IMMEDIATELY after watching. In Chinese restaurants this hot chilli oil is acid. I had already bought the crushed chilli to sprinkle in my omelettes. Now I can make FRESH HOMEMADE Hot Chilli Oil. Thanks for sharing caring and making me smile. A big cuddly hug from France. ❤❤❤🥰🥰🥰👍👍👍
+George Maniatis Not totally sure, but they look boiled/steamed to me. A lot of Chinese people (my family included) boil peanuts and eat them that way.
+Sunny Chi Actually It's raw to begin with. I know what you mean when you said your family boiled them. They are most likely to have cooked the peanuts in their actual shell and eat them like snacks; my family does the same.
Apparently anywhere from several weeks to months to up to a year. I read an article somewhere that said oils with vegetables in them should be refrigerated.
Coming back 4 years later, ever since i watched this, the dinners and meals i have made for friends and family have been so much better because of this!
Made this today and used red pepper flakes instead of fresh chilis like i usually do since i was out, and it turned out great, not quite as good, but I'll still be using it in all my dishes when i'm out of fresh chilis
Hey I made my own hot oil based on your recipe but with a twist I used roasted crushed peanut...and as I am an Indian I tried it with a very traditional dish called khichdi (made with rice and lentils cooked together and then fried)...it was delicious loved the kick that came out of hot oil... please can you make some more vegetarian dishes...love from India
Oh my ex mother in law used to make this in Mexico...oh how I miss it...I was going to make it myself and never did lol I still have the dried chili peppers...I tried buying some versions of it and it wasnt spicy enough...but yes you put it on literally everything...came here from your tomato and rice cooker video...because another channel did that...I have to make this now...
Awesome! Thanks! I made some chili paste with Hawaiian and Thai chili peppers and just took tips from vids for ingredients, turned out amazing! Now I'm going to sauté shallots and garlic in oil and mix that with the paste! Smokin' hot and yes, l put it on most of what l eat!
In Turkey we make this in the pan, heating up the oil with red pepper together and we usually add it on garlic yogurt for some fry dishes or meaty pastas. But I'll try your way next time, it looks interesting!
Well, I live in Marseille, and for us olive oil is a seasoning oil just like the sesame one. We make hot oil with crushed pepper in _cold_ olive oil. I want to try this recipe, but with a cooking oil like the sunflower's one or colza for example. Edit : Finally, I try this recipe with peanuts oil. I add badiane ( star anise ) and cinnamon.
Not only should the container be big enough, I think pointing out that ceramic or glass will work, whereas plastic will fuckup your chili oil, as well as everything it touches when it melts through!
Nice thanx Im a spice guy I just got back from a Chinese food restaurant & I heard someone ask for it they had it behind the counter first time I ever heard of it I got home put it in TH-cam & ur video came up thankyou.
I included some Tsang asian oil (infused with garlic, onion, herbs) , and half a cup of peanut oil, plus a green onion. I am now eating Ramen noodles with it plus Pixandoubani sauce. I am not sure what Pixandoubani sauce is but it sure does taste good. It's spicy hot, a little bit will take you down the Mississippi ( or the Yangtze,) river and back.
I would like to know if “Fried Chili in Oil” just another name for “Hot Chili Oil” in the United States. Never having to buy it before not alone taste it, was confused when having to buy it.
+CutoDracon You could..after it's cooked take a raw garlic clove(s) peel, dry it and poke a few holes in with a toothpick...push it deep inside your oil..shake it daily or stir..that will infuse the garlic flavor you're looking for...
There is another recipe which includes onion and garlic. The recipe called for both to be added to the oil while its heating up to a med-low temp. Once the onion and garlic stops bubbling, add to the chili. Sichuan peppercorns were ground up and added in that recipe, but it was pretty damn spicy that way.
+CutoDracon You should be careful storing garlic in oil, because if it isn't kept/prepared properly it can grow botulism spores, which can be detrimental to your health. I'm don't know the details about this so worth looking it up.
I would toast the peppercorns a little bit before adding the oil, and would not use olive oil because of its low smoke point. Besides that - this recipe is awesome
+Strictly Dumpling just a tip from an old Italian cook: always turn the handle of your pan on the stove around so that it does not "hang off" the edge of the stove. you won't accidentally bump it and knock it off the stove.
good point when working with hot oil, thanks for sharing it is better to safe than sorry
Yes, as an Italian descendent, I fully support that statement. No handles towards the belly, or you can get a face of oil.
101 of cooking on a stove. Not a italian thing...
@@libraryofthoughts0 either way, it's a cooking no no.
@@libraryofthoughts0 she didn't say it was an Italian thing, she was describing herself🙄
Didn't expect this video getting recommended after 6 years..
dude.. same here..
Just happened to me
😹same
same
right
mexicans have essentially the same thing but we use the whole dry chile de arbol a couple of them, lightly fry them let the oil cool, place the oil in a blender along with the chiles a small piece of garlic and a pinch of salt and blend.
And his older brother is Jackie Chan
This sounds awesome! I'll try both!
Nihilistic Moron amen
true smells the same I do it all the time
Nihilistic Moron holy crap I think I had some of that from a taco truck and it destroyed me lol. I knew it would be spicy but not THAT spicy. They also had a creamy looking version like they mixed in some crema or something.
Hey Mike! I recently made this for my husband with some tweaks, and he absolutely loved it. I am an all things Asian fanatic. And have turned him onto a couple of things. I made this with the Chinese peppercorn, a veg/peanut oil mix, ground chili powder, and a five star spice powder. It turned out really well. Keep doing what you do. Much love!
For your first cooking video gotta say it's one of the better cooking videos. Well explained, easy to follow, and great attention to details the viewer appreciates
I made this earlier! :) I put some fresh garlic in mine to infuse it into the oil and removed the cloves once it got to room temp. its SOOOOO good! I had it with fragrant jasmine rice. Amazing, amazing flavor! Thank you for making this video!
Only one other ingredient I'd include is garlic. That makes it awesome
I like to use cinnamon bark, ginger, star anise and black cardamom
garlic powder so it keeps?
Most underrated comment on the internet
@@aprilcox871 thats kinda more like indian
@Eric Pratt lol garlic powder would be better cuz after a while fresh garlic literally wont have anymore flavour due to how allican works
I tried it with some substitutions, and it's darned good. I used crushed red pepper whirred up in a blender and soaked it in melted coconut oil, with Himalayan Sea Salt. I didn't have Szechuan peppercorns and didn't think high heat would be necessary. It probably isn't as instantly fragrant, but it is perfect in stir-fries and cooking where I would add sesame oil at the end. I'm going to order the right ingredients and try it according to the exact recipe posted. Hurry up, Amazon!
Who is watching mike chen's first cooking video in 2019 october 😅😃
There's another hot oil video he did recently which I'm actively making. It's very spicy in here.
Good job
November...☺
Yuup.
December...
your t shirt is cracking me up lol
yup, nice shirt
Didn't notice that the first time :D
oh damn, i have that shirt too!
Selendria Muganogo σε ε
Selendria Muganogo love it!!!
You may not put hot oil on ice cream, but Brigadier General McIlhenny (head of the company that made Tabasco) put Tabasco on his ice cream when he visited Marine Military Academy and ate lunch with us in the Cadet Mess, back in the late 70's. Give your oil a try!
+Adam Churvis True AND I remember watching CultMoo make a ghost pepper ice cream that turned out to taste very good.
+AsianInGlasses I think you'll have a hard time convincing people that Tabasco isn't spicy :) It certainly isn't super-hot at all, but it is legendary for being spicy, at least in America, which may make both of our points very well :) I make my own Szechuan hot numbing oil, and it's wonderful stuff. I only warm the groundnut oil to the point where it will encourage the Szechaun peppercorns to release the sanshool and let it steep for two hours. Then I mix in pulverized ripe Thai chili peppers as the backing heat, and then age it at room temperature for about a month because the peanut oil won't go rancid during that time, then in the refrigerator it goes until needed. Marvelous stuff, and it transforms the sensations of the other flavors in the dish. Very numbing, good heat. It does make me cry, but they are tears of utter culinary joy.
Adam - I would LOVE to have a detailed recipe for your version, it sounds AWESOME !!!!
I made this recipe yesterday and, despite some hiccups along the way, it came out very well. Thanks Mike!
i made this 8 years ago - still the best - just chilli flakes and oil. It is so good I put it in everything I eat. Now I want to try it with ghee and then with butter instead of oil. Thanks Mike!!!
I LITERALLY SEARCHED HOT OIL CAUSE OF MIKEY AND I CLICKED THIS ONE AND SEE HIM AHAH
ConsC same
Same
same lol
Awesome 🤣
I’m dead hahahaha
Not spicing up your ice cream with Hot Oil...
I mean, Ice cream by itself is cold, need something hot to balance it.
XD HAHA
u can always find hot chili spicy ice cream in mexican supermarket in US.
A dash of this in Hot Cocoa with some cinnamon would be amazing.
Guju
Try adding lava
I made this yesterday and put some on Raman is changed my life not exaggerating it tasted amazing!!!!!! thx you
You've got a really great energy to your videos whist being entertaining! I love watching your beyond sciences videos and now i can't wait to start learning your cuisine! I'm going to try this out, i have a good amount of chili's that have been drying out in my cupboard for years
+kiellandiskool Thanks :-)
"Regular salt is some chemical stuff" -mike 2014
Referring to iodized salt.
Omg i searched how to make hot oil and this golden treasure turned up as a fan of chens i think he is the best food review and anyone here 2020?
I'm watching all 3 of the videos he made to make my own! How did yours turn out?
@@pyrotechnologist1 it turned out preety well thnx to chen
2021 😎
2021 had to come back and check again
made three cups of chili oil today, love your recipe! we ran out this weekend. last batch was 2 cups.
Love, love, love this! One tip, though: nstead of scooping the Sichuan peppers out of the oil, just pour the oil through a strainer into the chili, salt and peanut mix.
Dj Toman Yes!
Hi Mikey, my brother's name was Michael. Thanks for being in my life. I feel like we're friends. I really, really appreciate you loading the video & sharing Recipe for Hot Oil
I finally got around to making this.... omg yum! Better than any store bought hot sauce/oil ever! I think my oil was a bit hot because it toasted it almost too much... but its so good! So easy and cheap to make too!
Mikey , I came back to this video again after around 3 years maybe. This was the very first video of you that I watched and I am still currently and consistently hooked to all your food vlogs 🥰
He starts making it at 4:00
U saved my 3 min dude
thanks my dude
Greetings from Germany. I made this today to go with my potstickers. Thank you so much for this recipe it tastes amazing and I love spicy.
Savantfool I am literally doing the same thing!!!! Köstlich!
Hi there Mike, I am a hot chili oil addict too; I love spicy food. In my country Ghana, we have several hot chili oil based condiments, which we eat with many of our dishes. Some of our hot chili oils are made with pepper flakes, ginger, smoked prawns, onions or shallots and dried or smoked anchovies...All the ingredients are pounded in a wooden mortar and fried in the oil ...I am very sure you will like those sauces because the Chinese investors and Expatriates in my country, love them.
Clas Vintage Oh yes...The Chinese are our spicy food eating partners... Spicy food is gradually introduced at a young age in the Ghanaian culture. By the time a child celebrates their 10th birthday, they are already on their way to become spicy food champs. Some kids even question their parents when family meals are not spicy.
I remember both my grandmothers surprising my siblings and I with morsels of spicy treats from the kitchen during playtime in our yard...
They would walk over and pop a spicy savory treat into our mouths while we run and play.
My maternal grandma would swear that it keeps us closer to the blessings of the Ancestors...
Ghanaian kids also learn how to pick and spit out fish bones and fruit seeds, right out of their mouths, whilst training to handle spicy food...
Pleased to meet you #SpicyFoodFellow lol.
Class Vintage :) i think she was talking about living long.
My granny explained that, spicy food is a source great health and prolonged life. She and her sisters all lived to be over a hundred years old. She actually died at the age of 103 and her baby sister who actually baby sat my mother, lived to be 110 on simple spicy African diet...I hope to live long too lol...
I make it with just oil, salt, chillies, and minced garlic…. That way I can put it on pasta, steak, soup, western foods, and Asian foods too… Awesome stuff.
If you like more tingly-numb sensation from the szechuan peppercorns- which I do and I don't really like the red pepper seeds, either-let them steep with the red peppers and then strain the whole batch.
Scallion is also really good to steep and remove from the hot oil, too.
Wow never knew it would start cooking inn in the container. I'm definitely going to try this.... Never knew it was so easy to make.... Thank you for sharing 👍
Making Hot Oil with Scorpion Chilies I grew over the summer at the moment. Your channel is AWESOME keep it up
How did that turn out? I just made my first simple infusion using chilis I grew as well (various bhut jolokia, scorpions, and 7 pots).
I've made this like a dozen times, we love it! Your hot chili oil recipe has made it to baja California mexico.😁👍
Tijuana?
Tijuana in da house!
@@503945158 la paz
Heat up oil with peanuts. The moment first smal bubbles appear, remove from fire. Keep pepper in oil. Mix all and leave for few days.All will settle on bottom of oil, Than strain. You have pure lovely oil.
Yeah...this one's seems to be better to me...
Six years later Im watching again... Ive watched a few times since anyway.
I LOVEEE Chinese hot oil oooh so so much!! I got to try this recipe.. I love peanuts 😍😍
But I also love olives and olive oil and so I'll try it with light or pure olive oil.. 🤔
Thank you for this.. 👍🏾
You've added to my life with this one.. 🤗
I like my hot oil with emo tears
Lincoln Noronha nice
Lincoln Noronha hahahaha
I like mine with Trump protesters tears.
The Mad Hatter samee
The Mad Hatter i like mine with all the people who think democrats and republicans are different and that the goverment is here to help the people
How can people dislike this video? Just a cool guy showing us how to make something he loves!
i LUV hot oil! its so good for you and yummy. i put it on everything too! and sxechuan pepper is so good too esp in mao pa dofu!
ive never tried peanuts... but now...
dont store in metal or it will eat it!
i made this for the first time so very2 tasty..it goes with many types of food.everyone in my offc asked for the recipe..i did a simple one with chilli garlic,lemon juice and salt..
This has changed my life :D It tastes great with almost anything.
just tried making it and it turned out GREAT thanks so much bro
great
olive oil is wrong. never overheat olive oil and plus you don't want olive flavor in your chilli oil, let the spicy aromatic takes over the flavor.
Heat up oil with peanuts. The moment first smal bubbles appear, remove from fire. Keep pepper in oil. Mix all and leave for few days.All will settle on bottom of oil, Than strain. You have pure lovely oil.
Never overheat virgin olive oil. Granted, the other kind may not be easy to find where you live. But, this whole don't overheat olive oil thing only applies to the higher quality virgin ones. I want to say "you can overheat regular olive oil" but the regular olive oil is virgin in most of the world.
But of course you don't want any of those tastes in a Chinese chili oil.
It would be ok to use 3rd/4th pressing olive oil, but tbh for Chinese recipes you want to use groundnut, vegetable, canola or sunflower oil.
Nickolas Lim, I don’t know what overheating means exactly, but I do use extra virgin olive oil all the time for cooking, stir frying, shallow frying, etc etc. It is still better than using ultra heat treated cooking oils available in the market.
I made a chili oil with olive oil and loved it!
Straight amazing that I just did this recipe this evening!! Thanks for the advise with the peanuts and cooling the oil down before adding a splash of sesame seed oil at the end! I did add about a tablespoon of Kimchi pepper powder since it was laying around inside my pantry!
I've been looking 4 another Yan can cook dude, signature "look at dis humm"! You add humm to everything. Thanx for posting all of your content. I appreciate it.
I feel like hot oil might be good on ice cream too. Just sayin'.
it could be
check out sili icecream in Bicol Region, Philippines ☺
Nel Argete Sounds awesome! If only they made it vegan. =/
We have lots of coconut, cashews and cocoa here in the Philippines. Tried the combo before and it is awesome! I will try using chili instead of cocoa nips and will let you know how it went ☺
+Nel Argete Like ice cream made from coconut instead of milk or what?
So handsome, and a great teacher! Thank you!
Now every time I eat hot oil, guess who I think of?
Lazy beach bum how to pick up chicks?
Jacky Chan
jimpozcaner Haha
Doctor
Juan fabeola? Carlos?
Great! I've always wanted to know how to make this. I'd love to see a video on how to make my own Chinese red pepper hot sauces, as store-bought ones have preservatives I can't eat. One note: When the video says not to use sesame oil because it can't heat up well, that is true for dark sesame oil. The light sesame oil in health food stores is an excellent oil for hot frying and, like coconut oil, could be used as a base for Chinese hot oil.
So I went for this one (not the 2.0 on purpose). Just wanted a simple chili oil for my first batch ever. I definitely didn't have my oil hot enough. There wasn't any bubbling, or snap, crackle and pop. I lost some oil in the process, and now several days later, my chilis are sitting on the bottom of this liquid hot lava. Had a simple cucumber salad with a little salt, sugar, and the hot oil and it was the most spicy thing I have ever ate. Clearly I need to go for take 2!
The way you say peanuts sounds like something else! 🤣
Oh goodness, I didn't notice 'til you mentioned it😅😂
😂😂
oh no
This recipe is amazing!! I've made it a few times - love, love, love it!
There I was watching some strictly dumpling vids and thought to myself 'hey that hot oil looks good, I wonder how to make it'. Searched TH-cam and Bam! Mike made his on vid on it 🔥
Thanks man I made mine within Chile de arbol and fresh garlic and it took me back to my childhood.
FYI the three most commonly used salts i.e. table salt, kosher salt and sea salt, all have their own individual uses and applications. The fine grain of table salt is ideal for adding to bread dough for even distribution, the large grains of kosher salt are idea for forming crusts when searing meat, and sea salt is best used for finishing a dish by sprinkling on top. Its almost 100% sodium chloride anyway, and if its not from the sea its mined from the ground, so it's all natural anyway, aside from some anti caking agents and iodine as someone else mentioned
Simple. I’m going to try this recipe. Thank you!
Yum I know that kitchen smells like heaven love me some hot pepper
Its so,freaking good i tried it about 2 hours ago
Adriana Amaya nice!!!
Thanks for the video! The first time I had chili oil in a Chinese take out, it was SOOOOOo good that I kept asking for it after. But it never tasted as good as the first time. I tried buying them at Chinese groceries stores, but now I know why that first one was so good. Whoever made it by hand, cooked it well... Now I have the secret of Chinese chili oil...
just stumbled over your link...Hot oil is awesome just made first batch.....used Chinese 5 spice...sesame oil in a couple minutes...eat it off spoon...I make the best Gweilo kimchi...👍☺
Love the shirt and the cat mug in the background!
ok, no longer in the background... but still... cute mug!!!
Normal store-bought salt includes iodine as well because historically people would develop thyroid disorders (they still do in third world countries without access to iodine-infused salt) and the disorder would be a goiter which is when there is a huge lump on your neck. People figured that adding more iodine to salt would be an easy way to make sure people get enough iodine into their regular diets. Sea salt still has some iodine but considerably less so there's not really a health benefit to using it.
TLDR: iodine-treated salt is not dangerous and is vital for health
He's likely talking about the process of refining salt.
polydipsiac for someone like me, having a thyroid problem or rather a not working one, my doctor actually told me to avoid iodine as much as possible.
Would literally not be vital for health if one did not live in a third world country.
lmao my brother is the same, i once saw him put this into grilled cheese xD Can't go one meal without it.
Alice Walker i put salt lemon and tapatio on everything
That sounds amazing
Whenever I cook (not too often because I'm 14), I always add several handfuls of Sichuan peppercorn to dishes. Things just don't taste as good without spice.
YES ME TOO
Stumbled over this video. Wasnt my intention. SUBSCRIBED IMMEDIATELY after watching. In Chinese restaurants this hot chilli oil is acid. I had already bought the crushed chilli to sprinkle in my omelettes. Now I can make FRESH HOMEMADE Hot Chilli Oil. Thanks for sharing caring and making me smile. A big cuddly hug from France. ❤❤❤🥰🥰🥰👍👍👍
This is realy good i tried it and its amazing you can even put garlic and a teaspoon of sugar for more flavor
Cool and thankyou.
Question about the peanuts. Are they roasted or raw to begin with?
+George Maniatis Not totally sure, but they look boiled/steamed to me. A lot of Chinese people (my family included) boil peanuts and eat them that way.
+Sunny Chi Actually It's raw to begin with.
I know what you mean when you said your family boiled them. They are most likely to have cooked the peanuts in their actual shell and eat them like snacks; my family does the same.
+George Maniatis they are raw but when you pour the hot oil over it they roast. I made it last week it tastes really good.
When my father makes his chilly oil/sauce, the whole house would smell for three days. 😁
Inga Hall awesome!
How long does it last before it gets rancid? Also, am I right to assume you don't store it in the fridge?
Just keep it sealed and I’d say your good, when in doubt, just do a smell test, trust your nose.
store in a mason jar that should help.
Lamo u got help like 2 years later
@@user-vv7ir1pl4j XD
Apparently anywhere from several weeks to months to up to a year. I read an article somewhere that said oils with vegetables in them should be refrigerated.
Coming back 4 years later, ever since i watched this, the dinners and meals i have made for friends and family have been so much better because of this!
Made this today and used red pepper flakes instead of fresh chilis like i usually do since i was out, and it turned out great, not quite as good, but I'll still be using it in all my dishes when i'm out of fresh chilis
Thanks ,I love the oil chili 🌶
His t-shirts alone make watching worth it!
I'm surprised your cup didn't break. good stuff though, I love that sauce!
Hey I made my own hot oil based on your recipe but with a twist I used roasted crushed peanut...and as I am an Indian I tried it with a very traditional dish called khichdi (made with rice and lentils cooked together and then fried)...it was delicious loved the kick that came out of hot oil... please can you make some more vegetarian dishes...love from India
Oh my ex mother in law used to make this in Mexico...oh how I miss it...I was going to make it myself and never did lol I still have the dried chili peppers...I tried buying some versions of it and it wasnt spicy enough...but yes you put it on literally everything...came here from your tomato and rice cooker video...because another channel did that...I have to make this now...
Not a big fan of chili and spice.... but ur kitty cat container won me over....
just made this, lovely stuff. keep up the good work mike|
how long would this stay good for if kept in the fridge?
+cGarcia2100 months
+Strictly Dumpling is there a sweet oil if so can you make a video
+Strictly Dumpling What else can you add aside from sesame oil? Can you add rice wine, for example?
+DARKGORZ rice wine would just completely separate from the oil, as would almost any liquid (non-oil) ingredient
Jack Eiler Fair enough.
Awesome! Thanks! I made some chili paste with Hawaiian and Thai chili peppers and just took tips from vids for ingredients, turned out amazing! Now I'm going to sauté shallots and garlic in oil and mix that with the paste! Smokin' hot and yes, l put it on most of what l eat!
In Turkey we make this in the pan, heating up the oil with red pepper together and we usually add it on garlic yogurt for some fry dishes or meaty pastas. But I'll try your way next time, it looks interesting!
Worth noting you can't use olive oil either really, since it also has low smoke point.
Shalimar Lake Could I add olive oil after it's cooked?
yes you can olive oil won't smoke until high heat
Well, I live in Marseille, and for us olive oil is a seasoning oil just like the sesame one. We make hot oil with crushed pepper in _cold_ olive oil. I want to try this recipe, but with a cooking oil like the sunflower's one or colza for example.
Edit : Finally, I try this recipe with peanuts oil. I add badiane ( star anise ) and cinnamon.
Lol that salt grinder is too cool.
that t-shirt...
+George-Oliver Poole lol Thanks :-)
Joey Cage hot
Not only should the container be big enough, I think pointing out that ceramic or glass will work, whereas plastic will fuckup your chili oil, as well as everything it touches when it melts through!
Nice thanx Im a spice guy I just got back from a Chinese food restaurant & I heard someone ask for it they had it behind the counter first time I ever heard of it I got home put it in TH-cam & ur video came up thankyou.
i didn't know picking up chicks was that easy
I made your recipe and it totally rocks! Get hotter over time as well.
Sometimes i worry about him when he starts eating and when he goes crazy on the amount of hotoil he puts into his food
Amanda wang Just enjoy life. We live we die young.
GD&Jimin Stan i put the same amount of hot oil on everything
GD&Jimin Stan I'm Latino so I can understand Asians loving spicy food. I put salsa and Chile on everything.
Thanks for your video
I'm Indian and love spicy food.
petition for mike to make a revised version of this, i'm sure everyone will like it, meme or no meme.
I included some Tsang asian oil (infused with garlic, onion, herbs) , and half a cup of peanut oil, plus a green onion.
I am now eating Ramen noodles with it plus Pixandoubani sauce. I am not sure what Pixandoubani sauce is but it sure does taste good. It's spicy hot, a little bit will take you down the Mississippi ( or the Yangtze,) river and back.
oh my this is amazing made this for the first time fab fab fab great on pasta dishes too
Thank you for sharing...must be delicious!
Cannot live without this! Thank you for the recipe
Hey man,
Loved your stuff since beyond science.. the wife and I have always loved hot oil, but no restaurant comes close to your recipe. Thanks
how am I just seeing this? totally making this. Thanks Mike
Him: Smells so good!
Me: MY NOSE IS ON FIRE!!!
I would like to know if “Fried Chili in Oil” just another name for “Hot Chili Oil” in the United States. Never having to buy it before not alone taste it, was confused when having to buy it.
I think the fried one is, Mexican Hot Chile oil
If I wanted to add garlic, would I put the garlic in after the oil has cooled some so that the garlic wouldn't burn?
I think so cuz u dont want the taste of burnt garlic for ur chili oil
+CutoDracon You could..after it's cooked take a raw garlic clove(s) peel, dry it and poke a few holes in with a toothpick...push it deep inside your oil..shake it daily or stir..that will infuse the garlic flavor you're looking for...
LawDog323 Thank you, I will do that. Got an idea on how many days till I should take the garlic out?
There is another recipe which includes onion and garlic. The recipe called for both to be added to the oil while its heating up to a med-low temp. Once the onion and garlic stops bubbling, add to the chili. Sichuan peppercorns were ground up and added in that recipe, but it was pretty damn spicy that way.
+CutoDracon You should be careful storing garlic in oil, because if it isn't kept/prepared properly it can grow botulism spores, which can be detrimental to your health. I'm don't know the details about this so worth looking it up.
I would toast the peppercorns a little bit before adding the oil, and would not use olive oil because of its low smoke point. Besides that - this recipe is awesome
Top video on searching for how to make chili oil. I love it.
that shirt is awesome!