How to Make Chile Crunch

[@truth7921]

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]

Thanks for this - very helpful!

[@metislamestiza3708]

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

[@Evanjpalmer]

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

[@amirlecter8318]

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

[@buckcarter862]

😂😂

[@AshtineNair-i3o]

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.

[@kennyboy6325]

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!

[@Khomebaker]

Trader Joe’s has it

[@barrymore87]

could have googled a recipe at any point.

[@cheffrey9016]

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

[@asheeran]

Amazon. I buy a half dozen at a time.

[@paulspeedy5272]

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

[@ellarussell8769]

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.

[@robwilkie5382]

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!

[@vgullotta]

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]

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]

@@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]

@@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]

@@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]

@@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!

[@OptimumServices416]

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! 🇨🇦

[@funkyjunky6574]

This is facinating possibilities are endless

[@_brianhamilton]

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

[@lanthosbrs]

Mind blown. This will be happening

[@spf-92.5]

​@@lanthosbrs BOOM

[@TonyGariepy]

So very true, awesome on ice cream!!!

[@jeremywebster9598]

​@Brian Slocum same 🤯

[@Maiasatara]

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!

[@kentborges5114]

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

[@Snugglez187]

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.]

Update?

[@pgar6415]

MSG Fuiyoh!!!!

[@rmw9669]

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

[@Julian-1111]

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

[@addisoncarver1392]

Thank you Chef Tom looks Delicious gotta try it.

[@EvelynWynn]

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

[@PatrickLeonardva]

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]

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

[@shimmer8289]

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

[@MrLittlelukey]

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

[@silviufleaca8250]

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

[@saulcervantes1532]

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

[@kr2112]

That was a great, clear video! Thank you!

[@colterthompson6846]

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

[@irishmickey441]

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

[@travistaylor6110]

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]

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

[@Bierowski]

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]

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

[@arejetko]

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

[@onewheelmb7352]

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

[@TommyV8541]

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

[@Miss1776-ic5ic]

This looks amazing

[@a12zN]

Really love it. Thanks i will make it.

[@Drewcifer1972]

Love the knife work.

[@thesmokingcelt]

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

[@kevinrowe1101]

After processing the dried chilies how much did you end up with? I don’t like super spicy stuff but I do like gochugaru and would like to substitute for the arbols.

[@michas.2821]

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.

[@tsmall07]

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

[@warrendinCLE]

Love this! Thank you Chef!

[@HeyKay83]

looks really good gona try

[@zimmy1958]

Thanks Chef Tom.

[@timmills9727]

Looks fantastic!

[@KharmenSense]

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

[@benjaminwalker6527]

What is your opinion on cashews vs. peanuts?

[@pennywiseflyz9130]

Wow, never heard of it but looks amazing

[@mixmastakooz]

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.

[@seanfiene1292]

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]

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

[@seanfiene1292]

@@dennis07reyes thank you! I missed that.

[@greatvaluecorndog]

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

[@akrening]

You are my hero!

[@BEASTmodeontheRoad]

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

[@AdrianGoodyer]

Great recipe! You can lightly bash star anise and pre-soak for a few hours to soften beforehand. I use a teaspoon to skin my ginger which saves possible cuts on your hands at home, plus it starts to make it ooze a little. I also give the shitakes a quick rinse in boiling water (when not fresh) as the process to dry them leaves some nasties. Oil temperature is key here so definitely use a probe thermometer (after a sharp comfortable kitchen knife, this should be the second thing you buy as it'll elevate your cooking/knowledge ten fold). I'm still torn on oils atm, but kudos to you and all your viewers. Unami heaven! 😊

[@michaelmebane6116]

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!!!

[@reeferfranklin]

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

[@_DixonCider]

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

[@michaelryan4299]

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

[@_DixonCider]

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

[@BCorey-ln9se]

Awww. Bless his little youtuber heart.

[@allthingsbbq]

😊. Thanks for watching!!

[@Kurobuta35]

are you dumping the hot oil into a plastic container? is that okay? or is that a glass container?

[@quietflite7648]

Just Wow

[@ALB-e7m]

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

[@michaelmebane6116]

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

[@meTWO2323]

This is like watching an alchemist at work.

[@rambot13]

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]

Do tell....

[@mineralbunny8736]

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

[@LunarLocust]

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

[@mjrussell414]

So you mean for ginger?

[@blipblap614]

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.

[@thatkoakid]

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?

[@Maiasatara]

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]

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

[@1Rumpelstiltskin]

wow love it 💯

[@allthingsbbq]

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

[@billwindham214]

What kind of plastic container can you pour boiling hot grease into without it burning a hole in the side of it?

[@naivoj122]

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

[@mariefusaro301]

can you freeze the extra?

[@jasonhiggins7793]

I've never heard of chili crunch. Is this a Midwestern thing? I'm in Texas, and we're pretty familiar with chilies, but have never heard of this.

[@cannistershot2277]

Also called Chili Crisp, seems to be a common in many Asian cultures. Can be tailored in any number of ways (e.g. add dried shrimp, use different chilis, etc.). Popular on top of rice.

[@hugitkissitloveit8640]

Asian

[@armedcock]

Just a made up name by the youtuber, go search chili oil, its pretty traditional and popular sauce in China

[@AshtineNair-i3o]

Ya this is a cultural appropriation of classic Chinese chili crisp. I was a little disappointed that he didn’t mention that it’s a Chinese inspired recipe. It’s important to give credit where credit is due. Most respectfully because he’s done a good job with this recipe it’s just… cultural appropriation… 😖

[@jonathanbranum8976]

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

[@ganjajohn5748]

Yup… doing a huge jar of this!!

[@ImLaminarBro]

This man doesnt chop. He doesnt mince. He doesnt crush. He doesnt grind. He doesnt slice. He doesnt fuckin mis en place. He BREAKS SHIT DOWN to varying degrees of broken downness

[@TravelingThruLife]

American chili crisp

[@meyou118]

“Chile” is a country, “chilli” is the fruit of the plant used as a condiment.

[@joeroberts2156]

Actually the original Spanish spelling is "chile" from the nahuatl word "chilotl" and that's how it entered the English language.

[@MrUnrealreal]

Chile Crunch? Sounds like a job for the Undertaker...

[@VVMrOneTwo]

veggie deep dish pizza with chili crunch tomato sauce

[@Skot2Breal]

Blessed Love Family❣️Why the gloves🤣 Don’t touch anything sensitive if not🎉

[@jacruick]

YUMMMMM !!

[@TexasRain104]

To the artist whom made this amazing recipe, I say to them… SATAN TAKE YOUR DEVILISH SPLENDOR. You shall not tempt this weary traveler.

[@mirsoun]

This is a different take of chilli oil. Looks really appetizing

[@allthingsbbq]

It's excellent ... hope you'll give this one a test drive. Thanks for watching!

[@JJ82IOE]

Nice

[@Flowers4Everyone]

I'd love to see a genuine BBQ spaghetti.

[@JT-xu1qd]

4:24 "next we have a half cup of salted peanuts" Tbh, I raised an eyebrow here thinking I'd go for unsalted because it gives me more control over how salty the end product is going to be. 9:19 "I don't even care there isn't any salt in there, safe for the miso and the bbq sauce" ehhh... where did the salted peanuts go? Kind of confirming my earlier doubts though :P I'd rather add salt at the end instead of running the risk of (unnecessarily) salty ingredients adding up to be too much salt. Hoping it's going to be just right like it seemed to be in this case is just unnecessary risk.

[@carlasspicekitchen272]

wow

[@CowboyCree63]

I've been interested in making my own chili crunch! I gotta say though, for someone who said they took the stems and seeds out of those arbol chilies, there was seeds flying everywhere when you started chopping them up, lol

[@jakelong7756]

Why take them out? That where all the heat is 🤷‍♂️ lol

[@FrankReiter]

@@jakelong7756that’s a common misunderstanding. The heat is in the ribs that hold the seeds. Some of that capsaicin may get on the seeds but they are not the source of it.

[@daveklein2826]

Seeds are good to leave, ribs are not

[@daveklein2826]

Jake the heat is in the ribs

[@jakelong7756]

⁠@@FrankReiter I understand, however they aren’t just removing the seeds themselves but all of it. My point was why remove them at all?

[@johnnydawson7675]

Don't leave it unsalted. You said you might keep it in the fridge for a month. IF you keep it that long, it needs salt to preserve it.

[@reverendbStaard]

"Food is merely a sauce delivery system." - Chef Tourettes

[@vincent_veenenberg]

Nice recipe, but I don't really get adding the miso and special barbeque sauce... seems kind of an overkill considering the fact chili oil or chili crunch is allready a mega flavour boost. Imo keeping it more simple honours the original recipe more and reduces the amounts of ingredients you need to use. But, nevertheless experimenting is always good. Nice video and good explanation. Cheers!

[@MommyandPo]

Yummmm

[@warrickmasfen5276]

I was like hmmm this sounds interesting, then you pulled out the Sichuan pepper and msg and I am like god damn mmmmmm......

[@RatchetBookClub]

Is there anything that can be used in lieu of the peanuts? My son has an allergy and I can't have them in the house.

[@daveklein2826]

Don't put peanuts in it....pretty simple

[@RatchetBookClub]

@@daveklein2826 Do you know what IN LIEU means? I'm just checking.

[@JT-xu1qd]

@@RatchetBookClub Use air instead. Better?

[@mjrussell414]

@@RatchetBookClub What about salted cashews? Or soybeans?

[@RatchetBookClub]

@@mjrussell414 soybeans may be perfect. Thank you!

[@ramonzeira]

What the difference between challots and onion?

[@daveklein2826]

Onion is onion , shallots taste like garlic and onion combined

[@timothyburnett2770]

That's good to know

[@TashaOHare]

I don't eat seed oils (including avocado). Has anyone used tallow, schmaltz or an animal based fat (duck fat maybe) And can it be stored at room temperature after it's been made. Thanks to all !

[@scotmcpherson]

use a spoon to peel the ginger, you waste a LOT less ginger that way....A spoon will scrape the skin off without taking away any of the aromatic meat.

[@SaschaPietz]

Buy bio ginger and you have not to use anything

[@ireviewyouu]

How spicy is this?? 🌶️ It looks amazing but more than a little heat and I’m 🥵

[@karlstrong1318]

Toast your dried chilies! Thank me later.

[@_J.F_]

Had me confused and excited with the title saying "Chile Crunch" as I wondered what that might be. Turns out to be chilli crunch 😂

[@daveklein2826]

If you are that confused over chili and Chile then you have bigger issues

[@ChitownBrian]

Still need to do the poke bowls.

[@leelemon3373]

MSG is found in the foods we eat. chill out. Liked and subscribed because you used msg.

[@tomnorris9209]

"...that I took the stems and seeds out." hahaha

[@087pro]

Isnt this salsa matcha??

[@stimpy5067]

I would be careful about that hot oil going into a plastic Cambro like that. Those things are only rated to 160F and could melt or leach chemicals into the oil even if only in there for a short time.

[@aerundel]

It's -40F to 212F, but good warning all the same. That oil is probably 300F+

[@daveklein2826]

😂😂😂😂😂

[@-Angevil-]

👍🏼

[@Oldrush]

So if you have severe reactions to msg what would you recommend in place of it? Nothing or a little more salt?

[@aerundel]

Just don't add it. Salt is to taste, but they're not quite the same. If you want to approximate MSG you would add more ingredients with glutamates. The mushrooms have them, for example.

[@theMadHugger]

Use Yeast extract... oh wait, that is essentially MSG and in darn near everything that has a tangy or dairy taste.

[@Oldrush]

@@theMadHuggerI have a lot of food allergies unfortunately. Maybe your comments are a clue to some of root issues I have. Thanks.

[@mrdeafa25]

Chile is a country in South America.