Chinese SPICY Hot Chili Oil Recipe 2.0

[@jielibai2912]

I lived in China studying abroad for 2 years. My host family lived in Beijing, but they were originally from Shaanxi. I loved this chili oil more than anything. Now I know how to make it. Thank you!

[@manz007]

when you made this ....did it taste the same?

[@pain7714]

DID IT TASTE THE SAME

[@ihateyouall7026]

some restaurants where i live will give you hot oils if you ask. either in the jar or in a packet

[@cfx3]

@@manz007 he never made it just like he never asked his host family for the recipe...

[@swong32]

did anyone else expect mike to just drink the oil when he poured it into a cup?

[@noki5340]

Yep XD

[@Yes-kg2we]

swong32 yep lol

[@WalkingLotus444]

He would ... let’s not put it past him 😂😂😂😂

[@paulb9769]

Nope not me.

[@Jago8446]

I was waiting for 🤔🤔

[@kemsaigon1980]

Thank you so much for this recipe. I had my own version (Vietnamese), but yours is a much better version. 1 1/2 cup of oil 3/4 cup of crushed red chili pepper 2 tbsp of roasted sesame seeds 4-5 cloves of garlic (chopped) 1 tsp salt 3 tbsp of Chinese peppercorn 3 bay leaves 1 small cinnamon stick 3 star anise 1 cardamom seed (optional) sesame oil Chinese black vinegar

[@ianbuckeye]

Just made this, whats the difference between the two

[@chefv1king]

Mike you are a legend.. From instant ramen hacks to teaching a head chef at an international culinary college how to make it before leaving last year.. Your chinese hot oil still goes HARD. Much love from an aspiring food/variety content creator, i'll be cooking up your hot oil on my stream tonight and hopefully i'll also be able to put the ramen hacks on the internet! When money isn't scarce. You're a giant inspiration! Thank you from sweden!

[@susanc.5759]

For anyone wondering about the cardamom pod he used, I suppose this is going to be my PSA alert. The cardamom pod he used is actually from China and Vietnam known as "tsaoko" or "cao guo" (草果) which literally translates to "grass fruit". For any pho lovers out there, this is also one of the ingredients in the soup for pho. :) These are not the same cardamom pods used in western cooking and can typically be found in Chinese supermarkets, or you can check any place that carries Chinese/Vietnamese food products. They usually come in a bag when you purchase them and can be found in the spices section or even the dried herbs and spices for soups of your local Chinese supermarket. Happy cooking! :)

[@CandleTusk]

It looks like what they call black cardamom in Indian stores

[@wfcoaker1398]

@@CandleTusk It is.

[@Incubisaac]

AKA his life blood

[@SomeRandomGuy789]

Im sure that Mike went to take a blood test and his blood type was hot oil

[@SomeRandomGuy789]

Hot oil is a universal blood type

[@lcritter]

I made your hot oil this weekend and it is fantastic ! I’ve never been crazy about heat, but just discovered that I’ve never experienced heat w flavour. I’m going to try it again soon w better quality spices. Thanks so much for sharing this recipe.

[@PaulAtreidesXIII]

Hey man your first video inspired me to make my own chili oil. Since then iv progressed to create my own recipe. Which is basically exactly this one except for the sesame oil and chinese vinegar-I mix them later for certain dishes :) I gotta say the key to making hot chili is finding good spices. I found a good local spice shop where the szechuan peppercorns are fresh and make a huge difference. Anyways thanks for the inspiration and the update.

[@BlackStorm555]

ManOnThe Mun great comment. I gave you a like. 👍

[@umermazhar3062]

Hi Paul, can we use regular pepper corns?

[@mukkaar]

Same here, I also remove those. I also fry some fresh ginger with other spices and instead of salt I use msg.

[@jepolch]

I made this and it's amazing!! When I was eating my dumplings and rice with the hot oil I was rolling my eyes and shaking my head like Mikey - the flavor was so good!! Thank you!!

[@Estenberg]

You were channeling the master.

[@Sector_JS4]

Lol that sounds kinda gay bro

[@RandomPredictions]

I got the notification and literally this was the first thing I watched this morning. I really appreciate the specificity on heat control because my roommate is tired of me burning chilis on our kitchen. Also the links to order Chinese black vinegar was much needed because my small town would never carry that. Keep up the awesome videos mike and strictly dumpling team!

[@kellanuares4848]

Love your vids keep doing what your doing and let no one let you down you are also a great cook.

[@Clytia]

You know what's awesome? 2+ years ago, I searched for the way to make chili oil and I was brought to your first video. 2+ years later, now, I am watching your latest video on chili oil. Truly brings back memories. :)

[@alexen7871]

Hot oil is hot in both ways

[@Azubjourni]

asd asd succ

[@tommytulpe1747]

You mean it burn two times i think. :-D

[@rozzi1318]

Oh my god. I just made this tonight and it is seriously so amazing. I don’t know how I have lived my life without this. I never knew what it was in the Asian restaurants so I never tried it but now that I know what it is I will for sure give it a try. Thanks for the great recipe

[@Estenberg]

Did you use the black vinegar in it?

[@littlejason99]

After the local stores stop stocking the Lao Gan Ma Spicy Chili Crisp I decided to make my own following your recipe. First batch turned out okay, I don't think I heated the oil enough, and also there was kind of too much oil to chili ratio. I did a little research and found that the oil should be at least 370F but no higher than 400F. Also I reduced the oil in your recipe to 1-1/4 cups, and also decided to use 1/4 cup of peanuts. I brought the oil up to temp and used an IR thermometer to get it to 385F, which then I took out the spices and added in the peanuts (since I knew they would take a little extra cooking). It dropped the temp quite a bit but came back up to ~385F within a minute or so, just the right amount of time for the peanuts to almost be done. Then I poured the oil / peanuts into the chili / garlic mixture and watched the magic happen! Oooohhhh so good! I put that stuff on everything!

[@lukusmalaney4701]

The original hot oil video is what got me hooked on your channel. I use it in almost all my recipes. I can not wait to try this one out!!! Thanks Mike

[@v7ran]

You -need- NEED to create an online store selling hot oil. Edit: the cross out feature doesn’t work anymore so this comment makes no sense

[@YubiYubi_]

but he just taught you how to cook it yourself and adjust to your own liking.

[@severinearuzhan6772]

I think people/his subscribers will actually buy it and he can put his face (picture) on the bottles ;)

[@ianswartz2741]

he said he in his latest Q&A that he's going to do just that, cooking up and selling hot oil online, various flavours

[@tobznoobs]

yes other you tubers sell tshirts, you should sell hot oil!

[@aussiekang8087]

I once poured some hot oil down my asshole. felt so good! It elevated my feelings to a whole other level!

[@DennisFranssen]

I thank you for this video and recipe ! I never had Chinese hot oil before so I made this one this morning. Since then I had no food without this oil added to it ! I even dipped my cookie in it! The flavours are insane! I wish I had discovered this many many years ago! thank you again !

[@Bobyang]

YOUR KITCHEN IS MY FAVORITE PLACE

[@GA_Jen]

This video brought back a memory from my childhood, my family is Italian and my Grandmother would make a hot oil for my grandfather the house would smell amazing! He would take the hot oil and put it on everything. Sometimes he would put some on a piece of bread and just eat it like that. We always had bunches of hot peppers hanging in the pantry to dry. Its funny how a YT video can make you feel nostalgic. Thank you.

[@sheebs74]

I'm happy to see you on the trending page Mike!

[@butchhoward2437]

I just made your hot oil following this video, absolutely awesome Mike. I couldn’t wait just like you. Made some ramen and added the oil, OMG! Thanks for sharing. Keep up the fantastic videos.

[@Pathfinder-Doc]

I am from Louisiana. I made this for a family meal. Everyone loved it. It is all gone.

[@maryjordan6124]

OMGoodness!!! I am a SPICE WIMP but love Chinese spicy oil. I just made your recipe using mild dried chilis; ancho, pasillo, new mexico and a small amount of red/yellow/green chilis from a dried ristra (chili wreath). It is FANTASTIC. thank you Mike!

[@EmsLdn]

Duuuuude, I discovered your channel while looking for a hot oil recipe - I stayed for the food eating videos! Thanks for updating your chilli oil recipe :D

[@amandaallander9673]

Mike Chen!!! I made this hot oil and I'm not kidding, I AM OBSESSED! It goes well with Swedish food too. Boyfriend thinks I've lost it 🤣 Thank you for sharing this recipe 🙏

[@sleepingkirby]

Thank you so much. My wife loves spicy stuff but I don't come from a region of chinese culture that uses a lot of it >.

[@christophergrenke7075]

Just finished making this recipe. Oh my goodness!!! As a fellow chili oil lover, this is amazing! Thank you so very much and keep up the great work.

[@butterpopcorn1418]

It's 1am and I see your video and I'm suddenly not tired 😂

[@Ma66o]

u forgot hungry. :D

[@DaxterSnickers]

Same xD its 1:49 am

[@giannily5581]

Same it’s 1:24

[@buddhistslacker]

OMG I just made this. Heaven. Made exactly per the recipe except I added scallions when I cooked the spices. OMG amazing.

[@Cateaclysmic]

I'm definitely making this!!! Ever since I went to Xi'an in 2010 I have been looking for the perfect chilli oil for my noodles

[@LordSmyrnian]

Just made this. I didn't notice the smell at first thanks to some allergy issues but it didn't take too long for the aroma to open those sinuses up. Wow! Can't wait to use this.

[@racingmelons7520]

You forgot to say "tai hao la" at the end like the food ranger

[@sabrinawong3622]

Furious Juices bahah 😂

[@guyya7310]

Furious Juices hahahaha hahahaha he is not a tai hao la guy

[@guggfgbb3133]

Furious Juices lmao

[@destiny-fox1990]

hahahaha

[@成璐-g5h]

tai hao le

[@FlaMan991]

I just made this oil and incredibly I had every ingredient ... it tastes nice, still warm... Thanks Mikey

[@roselightmoon]

Hey Mike, great second video for the recipe. Here's a question; how long can you keep hot oil until it expires?

[@sykmail1120]

It probably doesn't last long enough in his house to test that out lol

[@littlepumpkinseed]

It is mostly oil and dry ingredients so you will be fine! :) Deff some months up to a year!

[@roselightmoon]

@@littlepumpkinseed Thanks for the reply! I actually tried out the recipe two years ago, and yes you're absolutely right. It was fine in the fridge for a couple of months.

[@xoener]

I just made this and the heavenliest aroma filled my house. Can't wait to use this. Do more cooking videos, Mike!

[@robphillips12]

I loved the first one, made a slight change and added in one dried habanero in with the chilies (I like things a little hotter). Can't wait to try this one!!

[@UrbanHomesteadMomma]

Yum! Just made this today... finally... I used your original video as a base but added garlic to mine and omg its soooo good! Not sure why I waited so long to make this!

[@thedoneeye]

"I almost wanna jump in and take a bath..." Is that a subtle cry for help Mike? 😉

[@markoerkfitz2451]

Thanks for the great recipe. I have been to Shaanxi Province and loved all the different hot oils and the food there is simply awesome. I think of the meals I had there daily. My hosts quickly learned that I liked spicy stuff so every meal they would order spicy and spicier varieties. Some things were getting to another world hot. All good! Love the noodles and soups as well.

[@Yakamozari]

This with some great rich ramen. Now thats the life!

[@cynthiagonzalez8711]

Mike, Mike, Mike, you never disappoint! I made this and can't stop eating it on everything!!!

[@Bodhisatwa1]

Just a question, when you have that "infused" garlic to the oil, aren't there any risks of Botulism. How do you preserve the oil after you made it to not cause bacteria to grow in it.

[@swizard]

Sterilisation of whatever you store it in, and storing it in the fridge?

[@Snake-filledChimp]

Just made his recipe (tastes awesome) but then discovered that pouring hot oil over raw garlic isn't good enough to guarantee the elimination of botulism spores, and this method creates a major food safety risk. The resulting hot oil is recommended (USDA) to be refrigerated and consumed within just 7 days, or frozen for a few months. Mikey really needs to include that information with his recipe.

[@tresquin]

I convinced my husband to make this since he loves spicy stuff. He used árbol chilies and Japanese chilies and it is sooo spicy! Even he can only handle a small drizzle on his bowl but it is so delicious!!!! Thank you for sharing your recipe

[@thabzzzworld6740]

mike do the spicey ramen challenge

[@heyjude8258]

williz ketchum he said in a video that he wont do it cause it wasnt really that spicy 😂😂

[@thabzzzworld6740]

Sushi Kimchi oh my he's unstoppable 😂

[@heyjude8258]

williz ketchum IKR😅😂

[@thabzzzworld6740]

Protocol Officer can't it be both ? 😍

[@ari4129]

he actually did but he didn t post it cause he said that it was boring since it wasn t spicy at all

[@omarbarbot751]

Mike this is amazing. I made it with Canola oil but was not that satisfy (still good because I dont have anyother to compare it to) so I made another small jar with olive oil and was better. I have added to rice, noodle, bake potatoes, boiled/tea eggs, hot dogs... I think I have a problem. Heck even my dad that is one of those that dont like to try the unkown likes it. Btw Im from Puerto Rico so I am giving a new twist to all our local food!

[@NiraMoonraven]

Can't you stick a thermometer in the oil to get its temperature? I would definitely make this if I could tolerate the spiciness. Sadly, I cannot.

[@michaelvollhardt9411]

Actually, this hot oil ususally taste not so spicy...

[@danielmcturk3961]

Already had a hot sauce addiction/collection. Now am making hot oils with different spice infusions. I think this one is going to be one of the go to recipes. Love the addition of the star anise and black oil. Going to try this with your Biang Biang noodle recipe.

[@veltso55]

Who else wants to join his Food Adventures?

[@ChefRafi]

Veltso I do!!

[@mattimeo12345]

Join? HAH! More like joined. Mike is awesome, and also one of the most honest food tour type people.

[@joyforeveryoung]

Keep on making great foodie videos! They are great! Can't wait to try this Shaanxi hot oil.

[@yunweishan1]

Hey so please wear eye protection when making this. I made this and had an accident with some hot oil going into my eye. Do not worry. I AM OKAY!

[@phatbeatz1311]

are you though?

[@Estenberg]

Hey - in order to be a hero you have to come home with some war wounds.

[@kushaanchoksi2095]

Tip - press/flatten the cardamom seed before putting it into the oil so that it doesn't explode

[@zergslayer69]

@@kushaanchoksi2095 yikes, luckily mine didn’t explode but good call out

[@justindai8401]

well i wear glasses so thats fine for me

[@Zethanie]

This is a care package of good information. Since I do not have access to such delicious oil already made, this is definitely a recipe I will make in my kitchen for my food. Thanks so much

[@Pintexx]

How many channels does this dude have lol

[@kman1511]

2.0 is off the charts!!!!

[@ImSoKhou]

everytime he eats something good, he always rolls his eyes to his upper right, our upper left.

[@swordofgabriel]

I LOVE Xi'an!!! Just got back a couple days ago and was missing the hot oil! I bought the red pepper flakes, cumin, cardamom, and chilies from the muslim market and was looking for the recipe!! Thanks for sharing Mike!!!

[@sand2216]

you need to lable this and sell it all over the world, I would buy 12 pack right away!

[@blueskyswan]

I completely 2nd that.

[@fuknangie]

I just recently subscribed. all of my suggested news feed is your past videos and believe me I am trying to catch up and watch all of them lol. I feel like I starting to love spicy food as much as you haha, keep up the great videos. From Salt Lake City, UT

[@Scott65J]

do be careful with fresh garlic in oil....the anaerobic environment can foster the possibility of botulism - not sure if the acid in the vinegar would be enough to counteract this or not.

[@bcsushi91]

yes, assuming theres any botulism left after sitting in 300 degree hot oil

[@viaclarissevillarojo2527]

What's botulism?

[@meloup3433]

Via Clarisse Villarojo not 100% sure, but, i think botulism is the scientific name for malaria...

[@meloup3433]

@First Last that is why i said first that i wasn't 100%

[@darcyjorgensen5808]

Whoa - I am in love. This looks beyond amazing.

[@greeneyedsam07]

Should you be worried about botulism if you make this?

[@ShadedOne_]

The boiling hot oil cooks everything, so no.

[@rickelroyce1917]

@@ShadedOne_ Botulism typically develops while storing foods, so the heating of the oil wouldn't prevent botulism from growing later on.

[@ShadedOne_]

@@rickelroyce1917 Then it's being improperly stored. The spores aren't going to live through that cooking process. The only thing left is proper storage. Your comment doesn't invalidate what I said.

[@teac117]

Just made this oil as-is. Crikey, it's hotter and more flavorful than most oils I can get here in Eastern-Canada. Excellent instructions Mikey.

[@adamott3428]

I've been using Dragonfly super hot roasted chili oil lately. It's nice and spicy! If you see it in your Asian market, give it a try!

[@-Minuano-]

Bruh, you got me hooked into this thing. It’s great!!!

[@tonychen5517]

Story of how I threw up: Made mikes hot oil, was eating noodles, added some hot oil. Too unbelievably good, and not spicy enough (I'm Chinese) so I dumped the whole container......and it was way too good so I finished all of it in one meal.....

[@westcoastwarriorsarchive7929]

So use hotter peppers than the crushed chili flakes suggested in most recipes then?

[@sunshine3127233]

Just made this yesterday. I have never had hot chili oil before but love spice and wanted to see what it was like. Such an amazing sauce with great flavors and so easy to make. I will be putting this on everything!

[@albertdraper1157]

Oil + Oil= Oil.

[@jeromewhelan6723]

WOW! This year 2017 recipe is so much more appealing to me than your original 2013 recipe. I was missing the aromatics and spices you are now adding. I had to chuckle when I heard you say that as a youngster you would just eat the chili oil when in a restaurant. That sounds perfectly normal to me. When my favorite Chinese restaurant closed, they took their recipe with them, and the closest I have found so far is Chiu Chow Chili Oil by Lee Yum See. ( My wife orders it by the case for our house :)

[@94solveig]

you are using black cardamom which isn't the totally same as "normal" cardamom. Just saying. Love your recipe though!

[@94solveig]

And also, if you want to have a little more taste of the black cardamom its normal to crush it a little before you use it.

[@ladydistain]

I just made a batch of this, and IT SMELLS GLORIOUS

[@mzmnw]

wheres the cat bowl

[@meowcula]

I'm making this tomorrow. I came here looking for your original recipe, this looks more fun though. As it happens I have all the ingredients. Cheers Mike! UPDATE: It's tomorrow and I made it. Man that's delicious! this recipe is a winner. I'm coughing and crying and I'm in flavour heaven! The complexity of the flavour really makes it awesome, it evolves in your mouth as it incinerates.

[@shinytiny9138]

sponsored by Andrex.....

[@sigmundbartosch3542]

*anthrax

[@wolfpuppers]

If you eat spicy food more often, your butt will get used to it as well.

[@WerewolfLord]

Lewis Carlon Cottonelle in North America. (I miss the Andrex puppy.)

[@enriqueiglessias1fan]

This looks SO good. You have got to replicate some of those dishes you've had in your journeys. Since I can't eat through my screen, I will follow your steps!🙌🍲

[@R27035]

What is the traditional oil used in Chinese hot oil or chinese cooking in general? I'm sure it's not vegetable oil. Vegetable oil is not a traditional oil in any culture, only came after the industrial revolution.

[@DasOmen02]

Maybe soybean, sesame, or olive oil? I dunno :/

[@brandonvistan7444]

Rin Nha Oil from oil?

[@Kingkumar1999]

Brandon Vistan what? 😂

[@noname_atall]

olive oil is an traditional oil from the middle east and mediterranean. olives are not classical vegetables, they are fruit eaten as a condiment, but still, is a plant based cooking oil from ancient times.

[@jasmineblue0202]

From wikipedia article on stir frying: "The Song period is when the Chinese started to use vegetable oil for frying instead of animal fats. Until then, vegetable oil had been used chiefly in lamps.[2]" en.wikipedia.org/wiki/Stir_frying

[@Linus8472]

Just made some of this!! Doubled the portions for good measure, took a small taste and....... O.M.G!!!!!!!! This oil is a MUST-HAVE!! Thank you So Much for the recipe, Mike!! I am 2 minutes away from putting this ridiculousness on icecream!! 🤩🤩🤩😍😍😍

[@revinaque1342]

Dude, you need to collab with Trevor James.

[@genconnell5127]

I love your channel so much! You're so genuine and funny and make such helpful, fun, cooking videos. Keep it up!

[@adclunn10]

Fantastic, and its vegan!

[@goldengold8568]

Anne Vallance and then you eat it with beef.

[@antagonist8629]

Anne Vallance but is it gluten free

[@adclunn10]

Hans Hans Hans Hans I think so

[@misterturkturkle]

Anne Vallance lurn to omnivore

[@dwightturner3070]

Hans Hans Hans Hans --- Yes, it is gluten free. But, it has large doses of arsenic, strychnine, and lead.

[@Lisayingchen]

I just made it and it is incredible. Truly, the whole house smells of this amazingly delicious chili oil. I can't wait to put it on my next meal! Thank you!!!

[@elliecinnamonroll]

I NEED MY SZECHUAN SAUCE MORTY

[@vixvaporub]

Ellie Hodge okay

[@elliecinnamonroll]

Morty Smith I was not expecting that XD

[@666aron]

Great recipe. Since you've posted the first hot oil video, I've made it several time. I couldn't find black cardamom, so I've used 3 peaces of green cardamom instead. I usually add some ginger and coriander seed to the cooking spices you mentioned, and leave the Sichuan pepper in the oil with the peppers garlic and sesame seed.

[@Apophos]

I just made myself a large bowl of hot oil based on this recipe, but adjusted to my own tastes. Damn, where has hot oil been all my life? For me, the biggest change was more vinegar, and a teaspoon of sugar (and no access to Chinese peppercorns). I love this stuff! Tested out on plain noodles, just to try, great result. I can't wait until tomorrow when all the flavours are properly infused into the oil! Cheers Mikey!

[@desisouthernbelle]

Omgggg! Thanks for the recipe! Totally making it this weekend and will let you know. My husband and I love hot oil, and I'm always trying to find the right one at the Asian market in dallas! But some of them just tasted nasty, they are mostly written in Chinese. But now, we'll have a good one made at home!!! Thanks a lot!!!!!

[@Vanbg13]

nice update! i'll definitely try this version, i've been using the last one since you posted it, and i can't live without hot oil since then!

[@earlystrings1]

i have probably made quarts of your version 1.0 so can't wait to try this.

[@firstchoice7761]

We went for the first time to a Shaanix Restaurant for the first time about two years ago. I had never heard of that Provence before. I am so happy to find you. Now perhaps I can make the wonderful tasting food. Shaanix is some of the best food from China.

[@ReiaLily]

My brother and I just tried this and it is the best hot oil we've ever had!

[@teresamcmurrin691]

Shaanxi has now become my favorite Chinese cuisine!

[@rannma10]

Thanks for all these great videos!!! Love your style!

[@quandila]

been watching your videos non stop , you have a new subscriber! hiii all the way from Mexico!

[@blue_wolfblade]

You make my day Mike! My tummy needs hot oil now!!! Omg

[@VianneyCreates]

I just watched this 6 minute video and now I have a nice jar of hot oil...Mikey style...waiting to be eaten!! It works up so fast and I already had all of the ingredients. Win, win!!!!!!! (BTW, it is AMAZING! I tried on other hot oil recipe from another person yesterday that wasn't quite right...this one is perfect!)

[@GeminiAmbience]

I do this over medium-high flame (5 out of 10 on dial) and it takes about six to seven minutes to get the aromas going and for the peppercorns to start turning color. This is culinary crack! I even use this in my family recipes (Hungarian and Sicilian). It compliments so many types of dishes.

[@SDPHX]

Made my own hot oil after your suggestion, great idea! Way better than the store bought stuff!

[@nickelbackrail]

I made this a day ago and it’s amazing. I’ve had it in ramen and roast duck so far and I’ll never get store bought hot oil again.

[@MagpieLee]

It's been 3 years since this video and 6 years since the original video. I think it's about time you upload Chili Oil Recipe 3.0!

[@PlataNoDC]

Literally just finished making this, have to let it sit now but a quick taste was delicious!!🙏🏾🙏🏾

[@loixa1992]

Omg I made that hot oil like he said. I really love it. I bought the spices chillies I could find and it's awesome thanks so much Mike!

[@S_Lyon2012]

I made some of this a couple days ago and was amazing! I never knew about it before. Now, it going to be a staple in my house. I mixed some with some mayo and used it as a dip. Thanks for vid!!