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]

😂😂

[@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?

[@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.

[@trafyknits9222]

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

[@XOChristianaNicole]

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

[@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!

[@randalltom9750]

I've used home made Chili Oil for several months now. Yours is an excellent recipe. You're right.., Chili Oil or Chili Crunch is a wonderful sauce. Bravo!

[@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.

[@aaronsmicrobes8992]

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]

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

[@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! 🇨🇦

[@brewerfireguy]

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

[@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!

[@michaelmccormick8013]

I love your solid opinion on the spiice.

[@_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!

[@pgar6415]

MSG Fuiyoh!!!!

[@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

[@kentborges5114]

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

[@funkyjunky6574]

This is facinating possibilities are endless

[@joealderete2149]

You never disappoint chef .

[@EvelynWynn]

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

[@addisoncarver1392]

Thank you Chef Tom looks Delicious gotta try it.

[@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?

[@DaftRebel]

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

[@mfcriz2561]

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

[@00Julian00]

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

[@jaquestraw1]

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

[@rmw9669]

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

[@irishmickey441]

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

[@kr2112]

That was a great, clear video! Thank you!

[@MrLittlelukey]

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

[@delux4285]

This reminds me of Lao Gan Ma, Chinese Szechuan chilli

[@yeslek]

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

[@delux4285]

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

[@prussian5770]

A lot of work in your recipe for this but it looks like a phenomenal chili crunch🎉🎉❤

[@williemasonjohnson]

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

[@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.

[@32Flavors]

My dude, so grateful for this!

[@a12zN]

Really love it. Thanks i will make it.

[@colterthompson6846]

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

[@msgypsyqueen]

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

[@allthingsbbq]

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

[@msgypsyqueen]

New Subscriber! 🤓👍🇨🇦

[@JustSomeBearWithAMustache]

can’t help to think that’s already a meal right there

[@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!

[@shimmer8289]

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

[@KharmenSense]

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

[@wudaman]

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.

[@thesmokingcelt]

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

[@Drewcifer1972]

Love the knife work.

[@stevenrey56]

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

[@allthingsbbq]

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

[@arejetko]

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

[@Miss1776-ic5ic]

This looks amazing

[@TommyV8541]

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

[@crooxys]

Thanks Chef Tom!

[@allthingsbbq]

Glad you enjoyed this one!

[@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.

[@tsmall07]

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

[@saulcervantes1532]

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

[@HeyKay83]

looks really good gona try

[@9catlover]

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

[@tofanalexander]

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

[@michaelmebane6116]

Is restaurant quality and can withstand high heat.

[@warrendinCLE]

Love this! Thank you Chef!

[@zimmy1958]

Thanks Chef Tom.

[@sincereyoutubeapology]

Just found this channel. You're awesome

[@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.

[@timmills9727]

Looks fantastic!

[@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! 😊

[@realpdm]

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]

Put it on fried or scrambled eggs

[@tookitogo]

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.

[@onewheelmb7352]

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

[@FOM_extras]

omg chef Tom!!! 😭 (my subscription disappeared and I've been struggling to find this channel)

[@akrening]

You are my hero!

[@josefforsberg1637]

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

[@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!!!

[@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.

[@ombrepark4315]

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

[@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.

[@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.

[@BCorey-ln9se]

Awww. Bless his little youtuber heart.

[@allthingsbbq]

😊. Thanks for watching!!

[@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.

[@nathanwagner9895]

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

[@katypatton1886]

What is the temp for cooking the fresh stuff? Less than 375*?

[@benjaminwalker6527]

What is your opinion on cashews vs. peanuts?

[@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

[@teedoff35]

It was awesome

[@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

[@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.

[@meTWO2323]

This is like watching an alchemist at work.

[@olesilverbastard9830]

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]

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

[@mattmitchell16]

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

[@quietflite7648]

Just Wow

[@RIIG]

Was all in before the msg

[@jacruick]

YUMMMMM !!

[@Kurobuta35]

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

[@1Rumpelstiltskin]

wow love it 💯

[@allthingsbbq]

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

[@naivoj122]

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

[@clairewright8153]

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

[@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.

[@edub9716]

Putting that College Dorm Hangover Concoction on a Steak would be a CRIME!! Who's Salad Bar, did you raid? Peanuts? Get outta he-ah!

[@Clm124]

Never heard of white miso paste. What is it?

[@BEASTmodeontheRoad]

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

[@feefoolabooboo]

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

[@allthingsbbq]

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

[@ganjajohn5748]

Yup… doing a huge jar of this!!

[@TravelingThruLife]

American chili crisp