Recipe ingredients: 1 large shallot, 1 cup (minced) 1/2 cup fresh garlic (minced) 1/4 cup fresh ginger (minced) 1/4 cup fresh Thai chilis (minced) 1 handful dried árbol chilis (crushed) 1/2 cup dried shiitake mushrooms (chopped) 1/2 cup salted peanuts (lightly crushed) 2 tablespoon Sichuan peppercorns 2 tablespoons everything bagel seasoning 1/2 teaspoon MSG 1 tablespoon white miso paste 1 tablespoon Japanese BBQ or soy sauce 3 star anise seed pods 3 cups oil (avocado, peanut, or other neutral flavor) Recipe: Brown shallot and Thai chilis in the oil, strain out; Lightly brown garlic and ginger in the saved oil, strain out; Bring saved oil to 375F, then pour into heat safe mixing bowl with remaining ingredients; Let sit until bowl is safe to touch, about 30 minutes, then remove star anise and mix in previously fried ingredients; Add salt to taste.

@MrLarrikin

9 ай бұрын

Thanks for this - very helpful!

@metislamestiza3708

9 ай бұрын

thanks - i don't need to listen to the blahblah lol

@Evanjpalmer

8 ай бұрын

Thank you! Just noting that it’s more than 1 shallot. Need a fair few to make up one cup chopped

@amirlecter8318

6 ай бұрын

Thank you for this, especially when their website has garlic incorrectly written as 1/4 cup.

@buckcarter862

5 ай бұрын

😂😂

I peel my ginger with a spoon, just scraping off the skin. Great clip, and thanks for the inspiration.

Love me some Chinese chili crisp. What an interesting take on a classic Chinese condiment. Love when people try new things from different cultures and then make it their own.

This so so delicious a song was written about it: "Sweet Chile of Mine"

Made it today since my jar of Momofuku ran out - wow, LOVE it! Same taste, less than half the cost for the amount it makes - it will last 3 times longer than that $9 jar. I did add a tablespoon of Gojugong paste as I had no miso paste on hand. This is a keeper!

@1230mkelly

10 ай бұрын

Going forward, will you replace Gojugong with miso, or keep it the same?

Chef, sometimes I feel that you are clairvoyant. I CANNOT find this stuff where I live, but see it pop up in recipes all the time, now. I was determined to find a way to make it, and BOOM! Here you are with the tips and tricks. Love you, man! Thank you!

@Kimberly-zu4ls

11 ай бұрын

Trader Joe’s has it

@barrymore87

11 ай бұрын

could have googled a recipe at any point.

@cheffrey9016

11 ай бұрын

It seems like it’s in most grocery stores these days. In the international isle

Thank you Chef Tom looks Delicious gotta try it.

I got super excited when I saw this come up! Great recipe!!!

MSG Fuiyoh!!!!

Love this! Thank you Chef!

This looks amazing, thanks for the video and i'm going to make some this weekend!

Thank you Chef Tom looks Delicious gotta try it.. I got super excited when I saw this come up! Great recipe!!!.

Looks fantastic!

I've made a batch very similar to yours. Only ingredients I didn't add to mine are shiitake mushroom, star anise and Japanese bbq sauce but it does sound fantastic so I will be including them in the next batch.

Legit just looked up recipes for this, and have all the ingredients. What perfect timing.

Really love it. Thanks i will make it.

That was a great, clear video! Thank you!

This looks amazing

I can taste it from here! The flavours looking amazing! No disrespect but I'd probably put those Szechuan peppercorns in the mortar and pestle first to really extract as much of that flavor as possible. That's just me cause I love the flavour of Szechuan peppers! 🇨🇦

looks really good gona try

This looks like a great version. Will be trying very soon 👍

You never disappoint chef .

This is facinating possibilities are endless

I put some on vanilla ice cream the other night and it was incredible

Thank you, Chef Tom, for sharing another awesome recipe! I love Chili crunch and don't think I will be buying it anymore now that you have shown us how to make it! Fabulous!

Thanks! Look awesome. Wondering how it would freeze???

Chef Tom, You never disappoint. I just ordered some MamaTeve's but I think when I use all of that up I'll be making some of this. Sans the bbq sauce, I think I'll add some umami like sauces (I've got some of noma'ssmoked mushroom garum) in its stead.

Looks fabulous. I'm going to give a try!

@allthingsbbq

11 ай бұрын

What is music to a Chef's ears? "Look fabulous. I'm going to give a try!" Thanks for watching!!

My dude, so grateful for this!

Love the knife work.

Thanks Chef Tom.

I can’t wait to make this! Thank you! I ordered “…by Jing” & it was extremely disappointing. Excited for this for sure!

RIGHTEOUS...I buy a pretty good jarred version...gonna try this ! THANKS !

Wow, how freakin awesome Chef Tom! That’s a statement, no question involved there brother!

That is gorgeous!! I never thought of the shiitake mushrooms.. brilliant! Thanks for sharing 🤓👍❤️🇨🇦

@allthingsbbq

11 ай бұрын

Thanks for the great compliment! New videos every Tuesday and Friday, we hope you will join us.

@msgypsyqueen

11 ай бұрын

New Subscriber! 🤓👍🇨🇦

Wow, never heard of it but looks amazing

@mixmastakooz

9 ай бұрын

Go to you local Asian grocery store and ask for Lao Gan Ma Spicy Chile Crisp. If you see a stern Chinese lady on the label, you know you got the right kind! lol It's amazing.

Thanks Chef Tom!

@allthingsbbq

9 ай бұрын

Glad you enjoyed this one!

I just made this recipe today. The prep takes a few minutes but the end result is Ono (Hawaiian term for very good)! Will definitely keep on hand at all times. You rock bro!!!

It was awesome

I put momofuku on everything. Its not too cheap though. Gotta give this a try! Thanks for sharing!!

Just found this channel. You're awesome

You are my hero!

I love putting chili crisp in soups, particularly tomato soup. A little goes a long way in soup though, and you can always add more.

@reverendbStaard

10 ай бұрын

Try it on peanut butter sandwiches dipped in tomato soup. You'll never be the same again.

wow love it 💯

@allthingsbbq

11 ай бұрын

Thanks so much! Hope you will give this recipe a test drive. Thanks for watching!

Just Wow

Hi. I love the way how you chop the veggies. Are these knives from germany or made like them? The round cutting line reminds me about the chef knives i know back earlier when i was cooking.

Chef Tom needs to be on Chopped! Best cooking channel by a mile.

dude! That's how I make my chimichurri! infusing the oil that way makes it so flavorfull!!! great recipe

Looks awesome, Chef Tom. Can you do a mole recipe at some point? I’d love to see your take.

That looks pretty outstanding, and I will definitely be making this myself, but you might want to warn people before they go dumping 350 degree oil into a bowl to be super careful. That is a recipe for a pretty serious burn. I think instead of pouring the hot oil into the bowl, I'd turn off the heat and then add the ingredients into the oil in the pot and let it sit there and cool. Once it's all cooled you can combine the ingredients with the crunch ingredients in the glass bowl without any worries.

@danoupossel5072

11 ай бұрын

That cast iron pot will stay hot for a while, so I guess that's why you don't add the ingredients in there. But I agree that dumping it in can be dangerous. You could maybe carefully ladle it in?

@vgullotta

11 ай бұрын

@@danoupossel5072 I don't think it taking longer too cool would be such a bad thing, the extra 30 minutes it takes to cool shouldn't change much.

@danoupossel5072

11 ай бұрын

@@vgullotta Well, Hot oil is known to burn things if you leave them in it for too long. In another recipe I actually saw that they added the oil gradually because of this reason.

@vgullotta

11 ай бұрын

@@danoupossel5072 ok bro, then maybe you take it off the heat and wait a few minutes before you add the ingredients.... for fucks sake I was trying to be nice about it, but you don't pour scorching hot oil from a scorching hot cast iron pot into a glass bowl on your counter, and you DEFINITELY don't instruct 581,000 people of whom you don't know their culinary skills or brain power, to pour scorching hot oil into a bowl like that. There are other ways to do it, there are other recipes in the universe that say do all kinds of things, none of that changes the fact that you don't tell people to pour scorching hot oil from a scorching hot pot into a bowl like that unless you want a horrible law suit...

@danoupossel5072

11 ай бұрын

@@vgullotta No need to be this hot headed (see what i did there?) about it. However you read my comment, I have the feeling that it didn't come across the way I intended it. Let's all be nice to each other ;-). Also, where I come from we don't do lawsuits when it is eventually your own fault when you pour hot oil over yourself haha. And I was just trying to make the point that it might be a better idea to ladle it in anyways since that seems the better way for the ingredients as well. I hope you have nice day and don't get yourself so worked up about things in this hot summer weather. All the best!

My wife and I eat mountains of this stuff. I'm definitely going to try making it at home with my home grown peppers.

@Capoop.

9 ай бұрын

Update?

Just want to do what this guy didnt do. Hats off to the Chinese where this guy draws the inspiration from.

I'd love to see a comparison to your chile crunch to the mexican salsa macha

How does it stay crunchy in the oil? Looks amazeballs btw.

i love my chilli crunch. esp with sichuan pepper corns.

holy shit it's Chef Tom! Good to see you again.

I highly recommend putting this on vanilla ice cream, it works so well 😋

@lanthosbrs

Жыл бұрын

Mind blown. This will be happening

@ArcConAK

Жыл бұрын

​@@lanthosbrs BOOM

@TonyGariepy

Жыл бұрын

So very true, awesome on ice cream!!!

@jeremywebster9598

Жыл бұрын

​@Brian Slocum same 🤯

@Maiasatara

11 ай бұрын

I’ve got to say no here lol. A few years ago someone started circulating this ice cream/chili crisp idea and suddenly everyone jumped on the lemming bandwagon lol. I just can abide garlic and onion on ice cream. Ginger, peanut, miso and chili sure, but I draw the line at garlic and onion! Miso caramel that sounds good, though!

In my head, I saw this drizzled over a perfectly seared NY Strip steak, or a good sirloin, and my mouth was watering. Bravo sir! 👏

@allthingsbbq

10 ай бұрын

Now I want a steak ... drizzled in Chile Crunch ... thanks for watching!

Nice

I buy chili pepper pepperocini oil for 6 $ at supermarket and use a wee bit to fry my eggs very flavourful.

This IS the Best Recipe and Video. I’ve watched More than 20 Vids and Experimented with Seven batches to Finally get it Right On. This Recipe Sums up everything I’ve Learned. From the Avocado Oil to Shallots, Fresh Thai Chilies, Arbol Crushed Dried Pods, Star Anise, MSG ( I agree), I use Toasted Sesame Seeds and Dry Roasted & Salted Peanuts Crushed , I like the added Spring Onions. Your Instructions are very Detailed and the Technique is Great, this is now my Reference for Chili Crunch/Crisp. I’m Subscribing. Cheers from San Diego

Just made this with out dried shitake or sezchwan pepper. And turn out amazing

Great knife work and recipe. Arbols are Mexican chilis :)

I got some of that chili crunch from an asian market here and I like it but I can never think of what to do with it. When I run out I may have to make some and get that extra flavor boost.

@grimmWednesday

11 ай бұрын

Put it on fried or scrambled eggs

@tookitogo

11 ай бұрын

I love it on white rice. Mix half and half with soy sauce to make a killer dippy sauce for fish, roast chicken, or dumplings.

I love this chinese chili oil. And yes it is chinese, Is very popular in sichuan... hunan province.

bachans is goated for sure. Such a great sauce. I have a low heat tolerance but want to try this, any suggestions on a more mild chili?

@TheDelanooch

Жыл бұрын

Try using red or green jalapenos, just make sure to remove all the seeds from them and the arbols.

@mattmitchell16

Жыл бұрын

Any substitute for the peanuts? Peanut allergy here. Cashew? Pistachio?

This reminds me of Lao Gan Ma, Chinese Szechuan chilli

@yeslek

11 ай бұрын

I'm halfway thru a jar of that now ❤ Wish it was a tad more spicy but I love it

@delux4285

11 ай бұрын

@@yeslek super popular in china, I can absolutely see why

YUMMMMM !!

I never thought a whole country could be so crunchy! Does it go well with Turkey? Just asking because I'm a bit Hungary.

@allthingsbbq Can this be made ahead and if so; how far ahead?Do we refrigerate this gorgeousness!?

@allthingsbbq

9 ай бұрын

Definitely, make it ahead of time and let the flavors meld together. Date it and stick it in the fridge. Thanks for watching!

wow

not bad. tasty

I’m curious why you removed the star anise, I’d be tempted to leave them in. Is there a reason that I’m not aware of ?? Thanks in advance

can you freeze the extra?

Chef Tom, you did it again...just another example as to why you're "The Man"

Yup… doing a huge jar of this!!

Yummmm

I first experienced some fried chilli in oil in a Chinese restauarnt while in Central America--omg good on buns especially-btw/fyi they served their fried rice in a hollowed-out pineapple-so yum yum. The oil was smoking hot-chilli heat, where as in comparrison the chillis were rather mild and crunchy-sooooo F'n! yummy...this recipie of yours--ya I can taste it, I could go for a swim right now, kinda like Pavlov's dog-to the next level-soaking wet in my drool...damn dude that looks something else tasty! nice one chef Tom ;p

Thoughts on smoking this after you mix everything together for 30 to 45 minutes? I am super tempted to do this.

Great content and watched twice. Personally would leave out the Japanese BBQ sauce. As stated predominantly soy and sugar. I have used the three sauces they sell and are decent. The cost to the consumer is over $7 which I seems a bit pricey for a splash. There are so many subtle flavors with the miso and star anise on top of everything else. I do appreciate the fact that cooked the raw ingredients to help preventing a food born illness. See too many people trying to make flavored oils etc to only blow the lids off the jars or make someone sick. Keep up the content!

@shaneownbey

9 ай бұрын

Food born illness usually only last 18 - 24 hours. I wouldn’t worry about them. They never happen at home in my experience.

Hey Chef I'm allergic to peanuts. What is your best recommendation for a replacement in this recipe?

@allthingsbbq

10 ай бұрын

This is a very forgiving recipe. You can replace the peanuts with your preferred nut to get the crunch. You can also leave it our and it will still be amazing. Thanks for watching!

Love the technique... only concern is the plastic vessel used when draining hot oils! ❤😊❤

@michaelmebane6116

2 ай бұрын

Is restaurant quality and can withstand high heat.

Never heard of white miso paste. What is it?

Will this freeze well??????

This looks awesome. I gotta ask: Have you heard about the spoon method for peeling garlic? I'd argue it works easier and FAR neater than the middle torture device was going on there. 🙂

@TheBeezKneez937

11 ай бұрын

Do tell....

@mineralbunny8736

11 ай бұрын

Yeah... what method do you speak of? 🤔

@LunarLocust

11 ай бұрын

I've been putting my cloves between two bowls and shaking the crap out of it. The skins come right off.

@mjrussell414

11 ай бұрын

So you mean for ginger?

@blipblap614

11 ай бұрын

Unpeeled ginger and garlic work fine on a microplane. The quickest way to mince garlic is to just godsmack a whole clove under the flat of a knife.

6:25 is the square container plastic?? 9:54 looks so gooooood!! gonna try!

@michaelmebane6116

2 ай бұрын

Yes it’s plastic. Restaurant quality. I have several of them.

This sounds fantastic (minus the star anise) but I thought one isn’t supposed to eat a whole Sichuan peppercorn? They can be left in if they’re ground but I really thought the whole ones had to come out. I always keep MSG in the pantry and might add sesame seeds, too. Let me know if I’m wrong about those peppercorns!

@angelwild5665

10 ай бұрын

I was told to not eat the whole peppercorns, to eat around them. They aren't for ingesting whole.

In the absence of Japanese barbecue, would hoisin be a reasonable substitute?

WHICH Asian market? We have more than one here in Doodah.

I'm a mushroom guy through and through but I'm not convinced here with the shiitake's. wouldn't the soak up the oil and by doing so become chewy not crunchy?

Hey ATBBQ crew, how should this be stored and for how long? I mean, I know I'll eat it all long before that time frame, but just asking.

@dennis07reyes

Жыл бұрын

He says in the video that it stores in the fridge and lasts for a month

@seanfiene1292

Жыл бұрын

@@dennis07reyes thank you! I missed that.

@greatvaluecorndog

Жыл бұрын

he said throw it in the fridge it should last a month

How did that plastic container not melt when you poured the oil into it?! Are you a wizard?

@michaelryan4299

11 ай бұрын

It’s a Cambro container. Common of not ubiquitous in commercial kitchens. They are highly heat resistant.

@_DixonCider

11 ай бұрын

@@michaelryan4299 . Cool. I'm definitely getting one of those, ty.

This stuff is so addictive this sounds weird but I make turkey sandwiches with this stuff and some dukes

Quick tip: Mortar & Pestle that Szechuan Peppercorn too, they aren't particularly pleasant to bite into whole.

This is like watching an alchemist at work.

use a spoon to peel your ginger, its a lot easier and faster than using a traditional peeler :)

Never seen anyone peel their ginger! But also I end up popping it in the blender

Awww. Bless his little youtuber heart.

@allthingsbbq

11 ай бұрын

😊. Thanks for watching!!

Was all in before the msg

my man . bro