Customized Heat: Crafting a Personal Chili Oil

[@mark-angelofamularcano237]

Ever since we started making homemade chili oil, we decided we like it with chunks. Not just with chili flakes but with caramelized onions and roasted garlic chunks 👍🏽 Making your own chili oil is nice, even better if you know other people that make their own batch, and you discover more ideas to improve your own version 👍🏽

[@boomeraang123]

this is amazing! im 20 seconds in and ik I'm gonna love this. Love it when I'm taught why recipes work and not just how to make them.

[@scottfletcher1956]

I love this guy. His approach is so relaxed. The recipes are top notch also. I see good things in the future.

[@JDH3666]

Wow! Great session to wake up to this morning. I wonder if just a very small pinch of sugar or molasses might bring out the flavors of the chiles a bit more. Thanks again for another elegant lesson.

[@ShotokhanDragon]

Oh good grief!! I just made this sauce. It is incredible!!! Thank you for posting the video.

[@RoshanRydell]

I’m very thankful you’ve made this thorough breakdown video. I’ve been investigating, zooming, pausing your previous chili oil video trying to get it right. As I’m typing, I’m letting my oil cool. Tried a stick of licorice this time. And Nepalese timur pepper. 🙏🏽

[@Shoraee]

This is actually super close to the standard oil I make :D I do big batches and give the extra to friends

[@aboz8649]

I love

[@mark-angelofamularcano237]

It actually makes a great house warming gift! I even make more during the holidays and it never fails to please! 👍🏽

[@GordonGordon]

My chili oil is my little lab. I'm on version 3.2 in my head right now. I powder dried shiitake mushrooms so the glutimate can synergize with the nucleotides in powdered dried shrimp. There's a heady aroma from the separately fried peanuts and garlic. It's a symphony and i get to be the composer and conductor to flavor town 😁

[@mitsofu]

and i was JUST thinking about making my own chili oil.. thank you so much for this.

[@jamesjasonallen4168]

Love this stuff. Ever since discovering it I don’t think there’s been more than a week where we didn’t have some in the house. I like mine with roast peanuts in the crisp sometimes.

[@JunTheDude32]

yooo this was so cool. Make more tutorials like these pls they're super helpful for clueless folk like me.

[@antlerman7644]

Bro where did you learn to cook. This is some of the best cooking content out there. Really pragmatic.

[@Qwackin604]

My wife isnt a fan of the numbing spicy that szechuan peppercorns have so instead I used regular old black pepper inside the oil steeping stage and Korean chilli flakes in the pour over stage, gave amazing red color and just a hint of spice so if you have a much more mild spice tolerance but still want to try chili oil I highly reccomend using korean chili flakes instead.

[@MadLadsAnonymous]

What aromatics did you use? Green onions?

[@Qwackin604]

@@MadLadsAnonymous I used all the same dry aromatics as he does, steeped them for an hour then added in crushed garlic, ginger chunks and green onions and let it go for another 30 mins on the stove before straining and pouring over the chili flakes, you can add the green onions right to the chili flakes but then it needs to be stored in the fridge and I wanted it to be counter stable

[@MadLadsAnonymous]

@@Qwackin604 Such great info! I just picked up coarse gochugaru. Will try out your recipe soon. Our household can no longer handle spice like before, so appreciate the tips.

[@zackgraymes3665]

Great recipe ! I would however ladle the oil when mixing it with the chili to minimize spillage (and maybe make for a more mellow contact ?). I actually do exactly that when preparing my own chili oil.

[@itsthepens]

This is SO well explained and expertly presented. And you pretty.

[@runawayshay6409]

I was making a soup that wasn’t tasting quite right so I added a similar homemade chili oil and shrimp paste and it all came together.

[@mon6745]

I love Sunday mornings with Chef Jon 🤗🤗🤗 looking to makw a peanut allergy safe chilli oil for a friend so thos was right on time. What do you think about seasoned Soy- I've seen a couple of cool videos from Souped Up Recipeies (I love Mandy❤)

[@jonkung]

Soy bean oil or rice bran oil would work. Avocado oil is pricy but good choice too. A word, highly refined peanut oil is void of protein and is therefor free of the things that people with peanut allergies are allergic to (as per most peanut oil manufacturers websites) so most of them are safe for people with allergies. This is for highly refined peanut oil only. Source: I’m servsafe allergen certified. The cert is expired but I passed that test lol.

[@ioannaboti]

Mo n I was just thinking of a dish from one of my favorite Seattle area restaurants. It was seasoned red soy sauce noodles and was wonderfully spicy but the flavor was so different and unique. Is that the type of seasoned soy that’s on souped up? Or was it a soybean oil?

[@mon6745]

@Jon Kung 😮oh wow- I didn't know that at all 💛💛💛 thanks so much for this

[@mon6745]

@Ioanna Boti it's possible - Mandy has made 2 different ones thay I am aware of... one that she can't find outside of China and a general one. Whatever you had sounds sooo interesting (and yummy). Maybe the red was from chilli or a special seasoning? Hers seemed brown in colour, but I'm not 100% sure

[@daviddickson1567]

Thank you for uploading this video clip looks something I like to try. Florida USA 😊Rainbow 🌈Chef 😊🙏🙏👍

[@CakeboyRiP]

I like the shirt. It looks good on you

[@HFC786]

Chilli oil can be brought from shops but it’s so much easier and cheaper at home

[@jonkung]

Easier is debatable but cheaper is definite! 😆 I hope you try this one!

[@DClaville]

Nice!!.. i make my chili oil once a year and do not store it in a fridge I have not died yet, and its soon time again, nice video

[@noel1543]

Great video. Thank you for putting it together. However, what is the portable cooker for your wok? thx!

[@digitalpunkdiva2894]

I'll try toasting my spices next time. A small batch last me a long time.

[@blippity.]

I saw this video and knew I'd get some great tips.I never thought about the spices for a chilli oil, I'm going to start experimenting. Would mixing different kinds of chillies work or would the flavours clash? I mainly use gochugaru but I'm thinking of trying some dried chillies used in latin cooking.

[@jonkung]

Try it with very flavorful chilies like chipotle and ancho? I haven’t tried it but I really want someone to 😆

[@depressedbreakfast8434]

Usually I combine Jon's recipe with sad_papi's salsa macha recipe. It's spectacular.

[@violetviolet888]

@@jonkung 9:22 Jon, What are the black pads you are using under the bowls please?

[@mikebrattonvoice]

This is awesome and so, so helpful! I do have one question, which I probably missed somewhere the answer, but what wok / burner combo is that?

[@marcboyuk]

Can you use Macadamia nut oil to make the chilli 🌶 oil 🧐 Great video and love you man 🥰

[@nwwink]

amazing video that i would absolutely use as a guideline in the future. however, i was wondering where you got that shirt. i absolutely love how it looks :)

[@Lostadvent]

Haven't watched it yet but did wanna say the name is cool!

[@skippss01]

Yussss thank you my guy!

[@ioannaboti]

End disclaimer reminded me of “I’m just here so I won’t get fined”

[@georgH]

Is this peanut oil refined? I once made chili oil in China using peanut oil, but it was a bit overpowering. I still ended up using it, though! The peanut oil I was using was extremely aromatic and flavorful, and while it gave many dishes a great taste (and pancakes ;) , it might've not been the ideal one for the chili.

[@YouTubeReady]

I love chili oil and pizza, but I also like it with peanut butter and ramen.

[@Just.a.person59]

I started making chili oil for fun and gave a dew jar away now I have orders and have to make it by the gallon.

[@lisaritter4436]

Hi - who makes your wok set-up? I’m in the process of outfitting my kitchen and would love to find something like that.

[@chelsf174]

Love your videos!! One question (and sorry if you've answered it before): what kind of wok burner do you have? And do you like it? How's the heat control compared to gas?

[@jonkung]

Nuwave Mosaic Induction Wok Burner and I love it.

[@wranther]

How well do you enjoy / like your induction wok setup? -Bob...

[@yunniekal]

I love his cooking and how well he delivers the information and teaches us... but the kitchen is killing me so much in every video. so much stuff everywhere my ocd is so triggered... LOL :(

[@LMironono]

Were those dried habaneros?

[@mareawalters1944]

Will there be a recipe for chill oil in your new cook book?

[@StanWatt.]

Have you seen my electric grinder? I have no idea where I put it...

[@Zaku1234567]

I’d like to know more about the sancho(산초) and sichuan peppercorns. I thought that 산초 and sichuan peppercorns were the same. What is the difference between the two?

[@Mt-ue9qz]

Onion hint: put peeled onions in the freezer for 20-30 minutes before chopping so the juices don't float into the eyes.

[@funnyastronomer1435]

holaa.... i miss seeing your videos.

[@jonkung]

Welcome back!

[@fajarsetiawan8665]

Normally I wouldn't add allium to flavor the chili oil because I would add the onion-y stuff anyway when I use it as an ingredient. I would just keep it simple with the spices, just the usual five suspects.

[@hughstinnette1771]

Jon, what are the “larger spices” used?

[@skel-ator]

Not too sure, These "larger spices" include a wide variation of whole seasonings used in chili oil, you can just google "Spices used in chili oil" and it should give you an answer

[@kingoberon]

I very much prefer sweet and heat, what would you recommend I put in if i want to go that route?

[@jonkung]

Mix this oil with honey. Trust me.

[@kingoberon]

@@jonkung Alright sounds good.

[@JDH3666]

Molasses might be a healthy option as well. It is a forgotten sweetener.

[@chefsalty]

heard chilis + oil. I auto clicked :)

[@kirbyesque]

On soft fresh tofu. ❤

[@Bobzt2]

Ok, now how do I make my own Chef Jon Kung?

[@jonkung]

Only my parents have that recipe.

[@LMironono]

Jon: i have here before me about 23 spices Jon's Recipe: here's like 6 ingredients to consider for real though that's the way to cook, the way to teach, and the way to live 4:00 the only part i cringed at .... knice nives deserve slicework. (playing the violin, not the drums!)

[@michaelmccafferty7309]

Is there a recipe for this in the cookbook?

[@jonkung]

A version of it. A couple actually.

[@gee_emm]

I’ve BEEN subscribed, and this video was not recommended to me. I just want it to be known, officially, that I am upset. That’s all. ❤🌶🇬🇧

[@jorgegarcia-yj6cn]

Theres some static in the audio

[@jonkung]

That’s just from the music track but thanks for looking out! 💗

[@quantafreeze]

I am dramatic and beautiful. 😊

[@jonkung]

Yes. 💗

[@DP-jaja]

30 days 😉😉

[@rogue_nomad]

Chef, are you top or bottom?

[@charleswhite8603]

If it doesn't have chewy garlic lumps I don't want it

[@zx4337]

Instead of all these spices, you can just use Chinese 5 spices or 13 spices.

[@jonkung]

Powdered spices burn faster than they infuse and using the amount needed to make a really aromatic broth will render your oil burnt and bitter tasting by comparison. You can tell when an oil uses powder because it’s acrid.

[@Cocktail.witch.newhaven]

My god please marry me.