Chiu Chow Chili Oil: The King of Chinese Hot Oil 🌶️

Learn how to make Chiu Chow Chili Oil - the supreme Chinese Chili Sauce! If you like the Sichuan hot oil, you will love this.
► Check out my channel for weekly food inspiration: goo.gl/sE392P
If you are anything like me, you put Chinese chili sauce on everything. I always have a jar of the classic Sichuan hot oil around. However, recently I learned about Chiu Chow Chili Sauce - and as much as I love that Sichuan flavor, this new variety is the supreme Chinese chili oil, if you ask me.
Most prominent difference would be an abundant lightly roasted garlic aroma and a fruity note from partly fresh chilis. Texturewise you will end up with two layers: A fragrant bright red oil on top, and some chewy, pasty umami goodness on the bottom. It’s definitely meant to be eaten and tastes glorious.
Chiu Chow chili oil is originally from a place that you would find as Chaozhou on the map - it’s sandwiched between Guangdong (Canton) and Fujian province. The people there tend to prefer mild, sweet, umami flavors, so this Chili Oil is the exception to the rule and therefore perfect to give a mild dish that extra kick. The heat level is not crazy at all! Use it as a condiment, topping, or just the oily part for a stir fry!
You will need:
1-2 cups neutral oil, depending on what ratio of oil to paste you prefer
5 medium sized medium heat red chilis, pureed with 1 tsp salt
2 heads of garlic, finely minced
1.5 cups of dried chilies, toasted and ground into flakes
1 Tbsp sugar
1.5 Tbsp soy sauce
1 Tbsp sesame oil
That’s it! Keep in an airtight jar. Will last in the fridge for a month, but it’s not going to last this long. Hope you like it, enjoy!
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“Chilli Oil with Sichuan Pepper - China Red” by Alpha (www.flickr.com...) is licensed under CC BY 2.0

[@shengbinwu6287]

I am a person from chiu chow. I am watching a guy in Berlin teaching me how to make chiu chow chili and he is amazing. 👍

[@shengbinwu6287]

The best sauce in chiu chow is not chiu chow chili. The best should be satay sauce. You can use it for fried rice, for pork ribs, for dry noddles, for anything.

[@888SpinR]

@@shengbinwu6287 You can even use it for satay! (or can you?)

[@Livingtree32]

我们德国人厉害不咯😂

[@chencui5895]

厉害厉害！尊敬！

[@eizelinesalunga8142]

@@888SpinR 5nc

[@harshgandhi100]

Add 2 3 drops of oil while blending dry chillies, It'll get rid of most of the chilli dust. A golden tip by a man from land of spices🤓😎😝😝.

[@yourcreed104]

😂 Ha bhai

[@daweeklygeek6118]

I'll show you a golden tip.

[@harshgandhi100]

@@daweeklygeek6118 Prosthetics don't always work as you want them to.

[@daweeklygeek6118]

@@harshgandhi100 Yeah, hopefully the feeling comes back soon. Doctor didn't mention how long it would be.

[@Mrs.VonChin]

@@harshgandhi100 LMAO

[@_Odin_]

Best youtube recommendation I've gotten in 10 years. 24 hours later, watched so many videos! Love the style and the content.

[@curry2131]

As a Chinese, why am I learning how to make Chili Oil from a LaoWai? Because it's super authentic and your videos are interesting and well edited.

[@curry2131]

@@mynameisandong , No, thank you!!

[@snap19]

He deleted his reply on your comment. I wonder why?🤔

[@ghanphol]

@@snap19 KZbin does randomly delete comments from time to time. Guessing this time it was to a KZbinr

[@clochettestarz]

Making my own chili oil has always seemed intimidating, even though I probably spend half of my time cooking Chinese dishes. I think it's probably trauma with chili smoke after having to breath it through 5 flights of stairs in my old xiaoqu in Kunming, where all the grannies were frying chilies all day long :D Thanks for the video, will definitely give it a try!

[@guser436]

Oh man this was so good. I did cheat and used store chilli flakes but it still turned out insanely good. I am now addicted and I haven't eaten food without chili oil for past few days. I even ate a teaspoon of it just now. What have you done? It's like cocaine for tastebuds

[@rrialb9371]

I've made this 3 times now, first time it was too hot, but still delicious. 2nd time I cut back on dry chilies and it was really good, but no crunch. 3rd time was soo good, and the oil itself, I like to fry potatoes with it, makes them nicely spiced! Thanks for the video Andong!!

[@LyleKN]

This looks great and unlike Sichuan oil, is a whole lot easier. Couple of questions though, since you use fresh chilis, does the oil become cloudy when cooled and do you know how long it will last? If it does get cloudy, can you avoid this by simply cooking the fresh chilis a bit longer to evaporate the moisture they contain? I would imagine eliminating any liquid would also help the oil to stay fresher longer. If it's not an issue, then I'm good to go. Love you, love your channel and keep up the great work my friend!

[@matteotugnoli4207]

I made it last week, or a close approximation with lockdown available ingredients, and oh man I am completely addicted. Can't stop adding it to everything or simply tasting it on some bread. It is not hot oil, it is a mystical experience.

[@jacquespoulemer3577]

being an avid chili-head when I first ran across this wonderful delight (in a NYC noodle - steamed-bun restaurant) I simply had to know how to make it. The version you showed Aleksey was VERY complicated. I usually just heat oil and pour the hot oil over the chopped dried chilies. but after moving to mexico 37 years ago the number and varieties of dried chilies has increased 100 fold and I just love experimenting with mixing and matching different chilies with other aromatics and herbs and spices. you video here is a great tutorial for incorporating disparate ingredients. All the best to everyone out there in youtube land. Jim Oaxaca

[@potatoaimboy2387]

dude, the garlic trick changed my life man, thanks for the tip

[@amythompson7700]

I’m spending my time watching a lot of chili oil recipes. I didn’t know there were SO many versions 😮.

[@3artHQuak3]

Stumbled upon your channel a while ago (the Döner@home video, which was hilarious) and only now had the chance to dig this recipe and try it out. Man. Made it, tasted it right away with some leftover spaghetti and jeez. Awesome. Like made my day awesome. Great video, great content!

[@jasN86]

The way you kind of synced your voice with the music in the first half was very catchy. The way it blended with the visualizations was flawless! Great video, team!

[@ChiliCrisp88]

Omg I’m half Chiu Chow and chili oil runs through my veins. I’m so excited to try your recipe!

[@carolgiffen8203]

Oh, thank you!! I didn’t know how to make the chili flakes. Now I do. I had imagined it was way more complicated. Now I wonder why I thought that and am very grateful that someone is around to point out the obvious

[@NavySteels1337]

I just stumbled across this video. I love to see that you use a good amount of time to make quality content and informative description below the videos. I'm definitely a subscriber now. You're awesome!

[@Jaisingh-cp4sc]

Andong you are awesome my dude. One of the most underrated KZbinrs. Carry on and don’t give up!!!

[@leandromaxado]

about 1 year later I can say that this recipe is amazing. Thanks dude

[@michaelhacker3173]

I just made this and WOW. So fragrant and flavorful. I gave it a slight spin and added a couple big nubs of ginger. made a sauce by adding some scallions and black vinegar and it was slap yo momma delicious. Thank you!!

[@remshas]

I made this oil- it is insanely good, it blows my mind. I love it!! Thank you

[@nottsoserious]

The jar method tends to work very well for large heads of garlic with few cloves like you have there. For smaller heads of garlic with more cloves (like you find where I am), it tends to be way too hard to shake all the peel off. About half will require manual peeling.

[@cornelisgoedegebuur1162]

You should try putting a couple of cloves in the microwave on low or medium power, just for a few seconds. that works really well! I use this method all the time. You only have to find out how much time and how much power you give them.

[@Teobardi]

Just made my second batch, it's sooo good. Thanks for the video!

[@fischman26-China]

Our restaurant in Cincinnati, Uncle Yip's, makes our own hot chili oil, mostly for dim sum, but can used on most dishes. He is correct, hot chili oil is almost addictive. I make my own hot sauce, more western style, but the oil makes the difference. What a beastly taste!

[@rickrollrizal2364]

I make these but with the smaller chilli we have. I add ketchup with the chilli garlic oil to make a sweet and spicy dip for tempura. Spicy heaven

[@vicaandriani688]

My grandma from chaozhou but migrate to Indonesia. They food is awesome delicious..

[@comfortmoon]

I just have to click that ThumbsUp for every of your videos! 👍👍👍👍👍👍👍👍👍

[@h4rmonics]

Keep up the positive energy, loved the video!

[@kendalllladnek9779]

So, the garlic thing, the fastest way for masses I've found thus far is hand rolling. Smash the head into the cloves, grab a few cloves, and roll them as you would to make a ball out of dough.The points of the cloves will protrude- but the pressure of the rolling will bend the softer inside more than the brittle shell can bend with it. The result is that the shells roll off,and you can blow the garlic hulls out of the bowl, leaving only the clothes.

[@kendalllladnek9779]

Goddamnit, can't listen AND type. cloves, not clothes.

[@nagwagi2000]

I've already been making my own version of chili garlic oil using only fresh chilis, so thanks for your video, it will be a useful guide for my next homemade chili garlic oil experiment! You're AWESOME!🔥

[@angelofgod7386]

Love the two different chili made it sticky not dry like most Chilli oil. Love this recipe. Thnx so much.

[@emjo777]

Oh my! Have been making my own Sichuan style chili oil for years but gave this recipe a try. It is just next level. Tried t still slightly warm on a sourdough breadslice with avocado and couldn’t stop eating!

[@indragill6]

I just discovered you! Great stuff. I have a couple of tips for you. The first one I discovered recently. To peel garlic cloves quickly, pour hot water over them. Let stand for one minute. The skins slip right off. The second has to do with getting the garlic smell off your hands... when you are done touching the garlic, rinse your hands with cold water, and while they are under the water, rub stainless steel all over your fingers. I use anything in my sink, a spoon , fork or whatever, as long as it is stainless steel. Ta da!

[@eileenerouppevandervoort7637]

Hi Andong... this THE one recepi I was looking for... so simple so flavorful😋... and so wanted cause living countryside Netherlands 🇳🇱 for some reason they don’t sell this chili 🌶 oil over here.. I could get it when living in Amsterdam... however it is nowhere to found where I live now as down Southwest Netherlands is closer to England than to Amsterdam .. your recepi is far better than store bought 🙏🏼😍

[@cornelisgoedegebuur1162]

Hi Eilieene, where exactly do you live? Zeeland or Goeree Overflakkee (where I live)?

[@jsebastian72]

I literally have watched soooooo many ways to make this chili oil. I already make my salsa macha and its so addictive. But this one, I will definitely make it, im salivating here...😁😏

[@hesh2892]

Thanks for the tips. Neat way to make this chilli oil 😮

[@jakob9303]

I did this one with thai chili flakes, it was very nice! I have it in almost anything!

[@Chingwaah16]

I follow your ingredients. Since I'm a spicy lover and Chiu Chow chili oil is my favorite. I'm getting excited about this 😋😘🌶

[@leomabiscay4074]

hi im from phillippnes i do sale my own chilli garlic oil..

[@iskandartaib]

I'm addicted to the Lee Kum Kee version. It is saltier than most, but I do like it. It can be hard to find, though - supplies are intermittent.

[@karjeecheng9024]

It is available on Amazon, but very costly.

[@iskandartaib]

@@karjeecheng9024 I get mine at the local supermarket. The Aeon and the Tesco (soon to be renamed "Lotus's" do sell it but, as I said, supplies are intermittent. They've both been out of it for the last month and a half. Luckily I have a couple of unopened bottles in the cupboard. I wonder if Lee Kum Kee only makes it 3-4 times a year. Their other stuff is constantly in stock.

[@dickstryker]

Bruh! That stuff is so good it's like a cheat code for food. Thanks for the heads up!

[@3skladniki]

I've did many of those, but your recipe beats the ass man. Favorite one!

[@barbryll8596]

This looks Awsome! And rather simple too, thanks for posting 👍

[@andromeda172]

I know Chinese food a bit and wow, you impressed me with your knowledge. Keep up the good work! Try some easy but surprising dishes such as 重庆小面 or 热干面。 Good recipe for 包子 woul also be appreciated. Thanks again :)

[@luutzenm]

No clue what those symbols mean but good recipes are always welcome :D

[@Leavemynamealoneyoutubeyadog]

Since the majority of us speak English here it'd be nice if you could translate

[@peterbengtson7406]

The dishes Adam D is referring to are: Chongqing noodles, hot sesame paste noodles, and pork buns.

[@andromeda172]

@@peterbengtson7406 yeah exactly sorry guys for not letting you know. I wasn't checking comments to my comments. Chinese cooking demystified did some good tutorials to those dishes !

[@jewelboxballerina]

That is close to my chili oil recipe. I used oyster sauce instead of soy sauce. I also added vinegar and salt as preservatives.

[@peachmelba1000]

I still prefer the Sichuan variety, for it's layers of spice flavours like cinnamon, clove, and cardamom, but this looks great.

[@littledikkins2]

I make that version but I leave the peppercorn in and just remove the large aromatics. Here in California we never get fresh red chilis so the version I just saw is impossible to make.

[@kaseyscotney-streeton8281]

I made this today and the cinnamon flavour is a bit overwhelming. Any idea on how to fix this?!

[@peachmelba1000]

@@kaseyscotney-streeton8281 reheat it gently and braise some sliced ginger in it.

[@kaseyscotney-streeton8281]

peachmelba1000 wow thanks for the quick reply. And my girlfriend doesn’t like ginger much. Is there another ingredient that could replace it. Only one i could think of is garlic i guess

[@peachmelba1000]

@@kaseyscotney-streeton8281 That'll work too.

[@AndrewChinco]

I know this recipe by heart now, it is so good. But I keep coming back to this video just to enjoy

[@simstar2011]

Just found your video and absolutely loved it, subscribed 👌🏽 keep up the great content.

[@jo4mama906]

Ok, I'm from Guatemala: we don't eat eat Spicy anything. I'm going to try to make this & God willing it won't be spicy, just tasty! Thank you for breaking it down. Muchas Gracias😉😊👏🙏

[@gajjthein]

Sorry late comer to your channel, love your video and your explanations to the how to videos!!! Thank you for making them 🤩🥰

[@TheRealEstateDad]

You said "Chinese Hot Oil" I hit the subscribe button. I had no idea about the chili flakes. Going to have to try your way. Sounds bomb diggity! Man this is done so well. Editing is on POINT!!! Eat your heart out Alton! The wife and I are self proclaimed foodies and your channel is definitely in our wheel house. Happy to find you bro! #nosmallcreator

[@Moonlightkiller003]

Hammer Chiliöl! Super Rezept und der Knoblauch

[@fieldagent59isintheforest32]

nice job ! excellent demonstration..

[@toxicteabaging]

I love how honest this is, you rock dude, keep up the great job! I was looking for a good chili oil recipe and this is the one i'll try out of many watched videos, it simply sounds the most delicious and the moethod of making it seems like a good way to enhance the flavour.

[@toxicteabaging]

@@mynameisandong I did, and i am! although, next time i think i'll add more elbow grease and actually thinly slice the fresh chilies then mush em up with the salt, not to make it a paste but to kind of still keep the chili slice shapes, mainly just for aesthetics, i'd say using a blender is a perfect way to save time for the fresh chilies. Again, thanks dude, keep up the great work!

[@garnettspontini1011]

I'm going to make this today, Im always looking for different flover notes to explore. Thank you

[@MaharajaXpress]

I love watching your videos! Warm greetings from Holland :)

[@VK5IR]

Thank you! I made some and it tastes great.

[@18snufkin1988]

4:41 I tried it with my morning cereal... You lied to me

[@KO-gk6bj]

What cereal?

[@nursultantulyakbay6643]

Ive seen a couple of your breakdown recipe videos. Man, new subscriber here. 👍👌

[@taoh780]

Carbon steel wok, I approve! Teochew, chiu chow, Chaozhou... Can be complicated just getting our "ethnic background" across. My favorite to use with kway tiao soup/chiu chao ho fun

[@suelynncho]

I love your passion for Chinese food! I'm a Korean person who loves Chinese food :)

[@admiralhal4356]

Made this to go alongside a steak and was very much not disappointed, much more mild than a straight dried chili flake and powder based hot oil. Very much enjoyed this, enough to leave a comment. Thank you Andong.

[@serdalkaptan]

The best chili oil recipe I have ever watched. Thank you very much. I will try your this very delicious recipe with some habanero peppers which I finally found from my local shopping center. Wish me good luck. If I survşve the pain, I will update you here. Regards from Canada.

[@renahorio4866]

I just discovered you about 1 month ago. I have been binge watching a lot of your shows. Love it! Love the fact you speak at least 3 or more languages - impressive! I love the length you go to for explanation and information. The one thing I need to know (yes, NEED) in most videos - do we need to refrigerate the finished product? This video and the other chili crisp recipe you shared? Can't read the Chinese bottled generic stuff. I live in Hawaii, so humidity is a problem. (ie. My fridge is already stuffed, so anything I don't have to put in is great) . P. S. Have you done sriracha yet?!

[@MrRofivi]

I was expecting something good but this was amazing!

[@YeshuaIsTheTruth]

This channel is amazing

[@amy-sm8sl]

Ich hab dieses Rezept vor ein paar Monaten gemacht und nun wollen 3 von den Arbeitskollegen meiner Mutter, dass ich es für sie auch mache haha aber echt genial

[@connieevasiuk]

I see them on a regular basis I look day to day they are that good

[@salvatorenostrade3331]

In China, Chili-Oil is king in almost every part of it. People even add dried fried fish or meat for extra umami. Chili oil is everything on top of rice or in a noodle dish. I personally think it's great on anything other than sweets.

[@9catlover]

i love chilli garlic oil. i put it on everything

[@journeyman6752]

I'm half Thai / half asian and authentic is guaranteed!

[@jino.o6500]

im half chinese, ur pronounciation is amazing for a foreigner!

[@fanisouvalidou4029]

Hey awesome recipe, congrats! What if I want to make it without garlic! How should I do it?

[@michiganwannarbor3255]

I recommend you try Mexican salsa macha. Very similar but also lots of flavor.

[@ronaldquimson8377]

excellent video and love your watch mate!

[@Victor-in1bs]

This guy is actually so good at speaking Chinese. You can tell he spent a lot of time there!

[@JeppeHammer]

GREAT video man. informative. direct. delicious. and i just love your energy. shout out from Denmark! !! !

[@gracelast5487]

I just found your channel today and I have soooo much on my todo list now xDDD this looks sooo good can't wait to try this myself

[@airyrelic43]

This is delicious. I ate it with dumplings right after it finished cooking, and then I ate with everything I could find handy- bread, toast, rice toasts, eggs! It was delicious.

[@trublgrl]

Pretty good, Andong, Five minutes is about the most time I will spend learning how to put chilies in oil.

[@eduardochavacano]

your channel is such a beautiful discovery!

[@cheftuan]

I love your content brother! Thank you for all your work.

[@lowbvll8969]

U gotta try some chiu chow hofun man! Helllaaaaa goooddd u da man for this one!!! 💯 lol whipped out the wok tho

[@andrewkln1486]

your channel is the hidden gem sir

[@mukeshvig174]

Good job, Andong ! Now which oil did you use or best to use?

[@rundstycke]

You're making awesome videos Andong. I will definitely try this out!

[@Gorkilein]

I'm just doing that but with my homegrown Caribian Red Habanero as drued and adding some toasted and ground up sechuan pepper.

[@Gorkilein]

Oh fucking WOW! I didn't follow your amounts closely just by watching like I do always when cooking. What I changed: I nearly doubled the garlic since I was planning on using my very hot Habanero and I needed some counterpart to the hotness. Then: Before starting I roasted around 1 Tablespoon (for your amount) of secchuan pepper and ground it up. At the end after sesame oil I added it in. That made a word of difference! It changed a very great chilli oil to culinary-sex at the very top level! What I also did was adding more sugar and also a bit sweet soy sauce. It tasetes so great I barely can hold myself back eating that glasses now spoon after spoon without anything to put it on. Here's what I roughly changed. Took some notes so I can lateron recreate this version (in German language): www.evernote.com/shard/s512/client/snv?noteGuid=f6be9878-f488-4f9a-8c5c-831e434f3c60&noteKey=71ea09d7d4ec11d02d7dd6f13a3a1ebc&sn=https%3A%2F%2Fwww.evernote.com%2Fshard%2Fs512%2Fsh%2Ff6be9878-f488-4f9a-8c5c-831e434f3c60%2F71ea09d7d4ec11d02d7dd6f13a3a1ebc&title=VERDAMMT%2Bfucking%2Blecker%2BChina%2BChili%2BOil%2521

[@stokeallblack2579]

You can add a little bits of dried shrimps or shrimp paste to it and it will even smells and taste better ! try it and see the difference

[@ricodejong5978]

This hot oil is the best I had in years.

[@kevi152]

Just get Naga chilly pickle ; it’s super tasty and insanely hot if you’re silly enough to eat too much too quickly. Bhut Jolokia is grilled before being crushed with garlic and ginger. Musrard seed oil is used and sometimes olives are added.

[@antonietaalanis4555]

Me gusto tu receta. Porque se cocinan los ingredientes de manera uniforme. No se agrega el aceite caliente encima de los ingredientes, sino que se cocinan.

[@giorgiogalli6176]

In Italy we make olio Santo aka extra vergin oil and chilli peppers

[@jaspermu723]

your channel is growing and growing. Well deserved!!

[@eleanorestratton7696]

When you flipped the chilis and they all fell, I really felt that. 😭😂

[@IsTheRachel]

I am chuichowness and I had no idea how to make this kind of chilli oil. Btw it goes perfectly with beaf and leek rice cake!

[@GratefulMind24]

Love this 😍 i wanna make this as home business. But i wonder how long this will last or the shelf life? Thanks 😊

[@mariaurbina9225]

It looks really good 😊

[@benjaminchen4367]

As a chinese guy, this channel is dope

[@sanjivoberoi5361]

Enthusiasm, wow buddy, nice recipe and will surely make it this week. Thank you very much

[@manueldalbello8487]

your videos are great!