NEXT LEVEL Chili Oil Recipe | Chinese Smokey Flavoured Oil (辣椒油)

[@YEUNGMANCOOKING]

LAY HO MA!! If you’ve been following the channel for a while now, you’ll know that I absolutely love chili oil 🔥 I hope you’ll love this one too 🥳 if you’d like to learn more about the Vegan Ramen Cookbook or watch the plantbased sushi making masterclass, visit my website at www.yeungmancooking.com 🍜👨🏻‍🍳 happy cooking!

[@babu9814]

I can’t wait for the other one to be over (will use on popcorn I think like someone mentions), so I can now make this version. The previous one, while smoky and aromatic was not spicy enough for me. This version promises to be even more aromatic with the extra ingredients and I hope a bit spicy with the black peppercorns 😋

[@YEUNGMANCOOKING]

Yaa add some chopped red thai chili peppers to the oil along with the onions and garlic 🔥🌶

[@ninanorman5906]

Where do you get your containers from? I love the organization!

[@garya3056]

Wil- just a small humble question... in the first version we crushed the peppercorns in a mortar and pestle. Have you concluded that was an unnecessary step? Thx!

[@gavinmatthews5618]

Any subs for koren chilli powder ?

[@plant_boy_kev4041]

His spice organization game is godly

[@alisongardner7476]

En-it..😆🤣😄🤗 Good example though!!! I mean im good but not that good😄😅

[@cheframaandchefanita]

We also love to organize our spice but you're right his spice organization is godly!

[@josefreitas753]

OCD? 😀

[@alisongardner7476]

😆😅😂@@josefreitas753 Dont hate the player!!! Join the game🤣🤣🤣

[@josefreitas753]

@@alisongardner7476 🤣🤣 OK, but I could substitute "OCD" for... "envy"!

[@MichaelMassimino]

Love love love! I took the leftover garlic, ginger and green onions from the oil and blended it with Greek yogurt, the zest and juice from one lemon, a splash of vinegar and squeeze of honey to make a really nice salad dressing. I hate wasting flavor

[@delaineymacphearson6850]

That sounds delicious. Would love a savory choice.

[@RebeGee]

Thank you for that! I wondered what could be done with those leftover aromatics!

[@lih1352]

Woah thanks for the tip

[@dutchgram3799]

Thank you for salad dressing tip. Good idea.

[@HN-db5cn]

@@RebeGeeadd it to rice or pasta delicious

[@msmaaz19]

With so many chili oil recipes these days, I really wasn’t sure which one to choose from. Ultimately, I ended up going with yours considering how I’ve been loving many of your recipes. It is sitting on the counter at the moment and developing its flavour but I couldn’t help but use it a little bit anyway. With the leftover ginger-garlic-shallot, I mixed them with some udon noodle, soy sauce and oyster sauce and of course a bit of the chili oil and oh boy, it was sooo goood!!! I will never stop making this chili oil recipe!! Thank you so much Wil!!

[@YEUNGMANCOOKING]

🥳🙌🏻 That’s amazing to hear and so great you are enjoying the chili oil - now you are equipped to make many more recipes 😉

[@Jahstice]

@@YEUNGMANCOOKING 0:33 where can i find these food boxes to store my ingredients? They look fantastic. Do you have a link or a name?

[@jenborcic]

@@Jahstice He has an episode just on his organization. He mentions in one of the comments that he got them at @realcanadiansuperstore.

[@grovermartin6874]

@@jenborcic Thank you!

[@DerRoteRadi]

Am I the only one who absolutely loved that Cantonese intro?

[@YEUNGMANCOOKING]

😅

[@TheSongBirdRainStar]

@Jessie O. Lee was that it at the top left in the cabinet?

[@rosejacob2017]

Lol...me too! I love his authenticity.

[@blkazn77]

I was going to comment that 😂 I loved it

[@maysatch]

@Raving Rabbit I went back to watch the beginning of the video. LOL

[@annekennedy6740]

This changed my life. It goes on everything. Sometimes I just open the jar and smell it 😀

[@AA-ke9pk]

That's so cute haha

[@Ragnarokr]

I love your comment, so funny.

[@YEUNGMANCOOKING]

😎👌🏻🌶

[@grovermartin6874]

Anne Kennedy, watch the expressions that flood Wil's face when he smells the toasted spices, then the prepared oil. He looks likes he's just been beatified. It goes along with his godly spice cupboard! Almost contagious delight.😇

[@boonavite3200]

How did he just crush those garlic cloves with the heel of his palm? I’ll be in pain while garlic remains intact. I’m a small-sized woman though maybe that’s why.

[@anacastrillon4578]

Just made this after 8 months of wanting to do it. Did it exactly as the directions (well almost 😆 I put 10 cloves of garlic instead 😂 I have IBS and garlic is a huge no no, however the gray area is garlic infused oil is allowed so I took advantage of it) I have to say… OMG I’m in love. I’m Latina and I’m putting it in all my Colombian dishes 😅 plus the Asian dishes I attempt to make. Im confident (see what I did there 😉) my non vegan family will love this on my vegan food since it has so much flavor. Plus, I have to say it’s been 3 days of me using it in every dish and I’m happy to report that personally I haven’t had an IBS flare up from it 🥰 Thanks Will! ♥️

[@nancymanzanozamora540]

Hola, cómo dijiste que te eres colombiana (yo también lo soy y vivo en Bogotá), quisiera preguntarte dónde se consigue en Bogotá, la pimienta coreana (Gochugaru). Gracias.

[@sciahoo]

Have IBS too, how usually do you deal with it?

[@DaughterofYah83]

He opened his cabinets to make me jealous of his containers 😂😂 can't wait to try this recipe!

[@ruthval]

+1

[@spanishDoll1]

I know right? Lol

[@miriammanolov9135]

I open my cabinets and monsters throw unclaimed lids at me !!

[@tysallchick]

Anyone here know the brand of those containers! I am obsessing!

[@YEUNGMANCOOKING]

It’s from real Canadian superstore ☺️

[@Mlopes1983]

I was about to give up on making chili oil until I came across this recipe. Comes out perfect each time. Love it!!! Thank you 😊

[@YEUNGMANCOOKING]

🥳🥳🥳

[@philipantoni679]

My home smells like a gourmet temple! This chili oil made with all that lovely spices and a kind of garlic ginger onion oil is truly amazing 🤩 That color is like a ruby, it smells like "pour me over everything you like" and tastes even better! I'm thankful for all your recipes Wil, you really made me cooking with confidence every single day 😊

[@YEUNGMANCOOKING]

I’m glad you are enjoy the chili oil and definitely recommend to pour over everything 😂 - it’s difficult not to 🥳

[@RC-hc8lp]

I've just made this chili oil for the second time, it's amazing, totally delicious, it makes everything taste better. It's just one of the best things I've ever learned to make, thank you so much.

[@YEUNGMANCOOKING]

🌶🎉👨🏻‍🍳

[@VeronikaCheb]

Isn't it hot since he add so much chilli powder

[@godismyhelp6359]

@@VeronikaCheb of course it is hot so you don't add too much to your recipes

[@jc1157]

You didnt reply my question!

[@tammymcleod4504]

@@VeronikaCheb No, it's actually not that hot. I made it yesterday, and I can't handle too much heat. There's a little bit of heat, but nowhere near what I thought it would be like.

[@heatherstratfold4108]

I made this a long while ago My life changed dramatically and I had to begin caring full time for my partner after a serious illness Today I am finally getting my life back and I’m making this again ! Love to all of you enjoying this and most of all to the wonderous Yeung God is in your kitchen

[@calonstanni]

Ok so I made this tonight. I substituted several things so heres the things YOU didn't use. Black Cardamom, cheap-ass ground cinnamon, coriander seeds, wild, weedy onion grass from my back yard, pecans, Canola oil, sugar, MSG. DUDE this stuff is PHENOMENAL! Because I don't measure anything I ended up with a TON of crispy solids, to a bit of ruby red oil... and it's incredible. I ate it with my spring rolls. I'm going to make this for christmas for everyone. THANK YOU!

[@J9578-u1w]

Your voice is so soothing man.

[@genevievedarrett3163]

Yes it is !!

[@caronamala438]

Hihihi

[@danielburnham]

I have been making this chili oil for about 6 months. I thought my first batch would last a month or so. I used it up in a couple of weeks on so many dishes. This oil is so delicious, fragrant, wonderful! My only addition is a 1/4 teaspoon of ghost pepper (super hot, be careful...) which I had on hand, and wanted a bit of heat to this oil. Just the best! This oil is such perfection for additional flavour.

[@YEUNGMANCOOKING]

Wooo! Great to hear and to know I’m not the only one to go through it so quickly 🤭

[@Marisaidwoof]

I’ve made several chilli oils so far, and this recipe by far take the cake. Is it possible to keep the toasted spices separated in the oil? I’m not a fan of biting into pieces of black pepper.

[@1bythewater]

I finally got around to making this recipe. Delicious! After straining the oil, I found the simmered seasonings too fragrant to discard... the onions, ginger, and garlic, so I stirred them into my rice then added some of the oil on top! Yum! Thank you for the recipe. Your instructions are concise and easy to follow. Going back for a second serving!

[@mrbilllollar]

Although it was challenging to find all the ingredients, I finally got everything added to my pantry. I made my first recipe, a variation of your Miso Ramen Stir Fry, and we thought it was incredible. I used 1.5 tbs of the oil and it was amazing; although just a little too spicy for our palate, I plan to decrease the amount to 1 tbs and I believe it will be perfect! Thanks so much for sharing this and other recipes! I also bought your Ramen ebook.

[@YEUNGMANCOOKING]

Glad you are enjoying 🙌🏻🥳👨🏻‍🍳

[@Allie-ck2lj]

Where in the world did you find all the ingredients? I'm having a heck of a time!

[@ceciliacruz7804]

@@Allie-ck2lj Walmart, Harps, any Oriental store if there is one were you live, amazon.

[@eileenmcgroarty2463]

@@Allie-ck2lj Amazon is very good for finding ingredients. Check the date when you get them, if close to use by date, return for fresher .

[@Nikki_the_G]

@@Allie-ck2lj For the life of me, I will never understand people who say "Where I live, I can't buy this" while on the internet, where you can buy literally anything and have it delivered to your door. *ANYTHING*

[@BigVeegs]

Honestly loving your channel so much. I’ve been vegan for almost 11 years now and tried this style of cooking before, but never “got it”! My kitchen vibes even better now. Thank ya Wil.

[@YEUNGMANCOOKING]

👨🏻‍🍳🥳🙌🏻

[@RR-ep6uc]

So glad I found your channel. My husband was told by his doctor to stay away from meat. You are the one person that, is very clear on how to prepare each plate you make. You make it simple enough for me to follow But most of all your recipes look delicious. I went to the store and bought some of the food items you use. TODAY I START COOKING HEALTHY. Thank you and Happy New Year.🎆

[@infiniteawareness2698]

Make your own sprouted Tofu. It is so easy and tastes amazing. Not sure if Yeung has a tutorial on it. If he doesn't he should. It is super easy and will impress anyone you tell that you made sprouted Tofu at home!! Then after you made the tofu you have some great Okara to use in other healthy cooking, it is high in protein and an excellent source of vitamins and minerals.

[@masterbadminton7400]

Please consider trying indian cuisine. I'm Indian and we Indians usually never eat meat

[@lctikisab007]

I LOVE everything about you Wil and your videos. The music is so perfect with your calming voice...the fact that you say very little yet you give precise instruction is so everything i could hope for in a cooking tutorial. Your food is art man! Can't wait to try them all. You should look into doing relaxation videos or podcast with your soothing music and voice

[@noellecarol9234]

OMG! This is the best chili oil/crisp I've ever tasted. I actually made this for the first time a few months ago. I've made enough to use a cup of this oil every week, as I drizzle it on everything. I've also given it away as gifts. This recipe is easy to use and elevates just about any dish. I add crushed, roasted peanuts to my recipe as well. Thanks, Wil, for another great recipe.

[@katialamanna173]

Is it crazy that I find all his videos relaxing?

[@YEUNGMANCOOKING]

🤗

[@Shubh22]

Life goals- to have well organised kitchen cabinets like this video!

[@VaalanHei]

I put off making this beautiful chili oil due to not finding any gochugaru. Finally I swapped it for some chili flakes and the only thing that stops me from being so beat up about not having done this sooner is just how amazing this chili oil is! (And I swear I keep mine only in the fridge because I have no space anywhere else!)

[@halcyon-cg2eb]

Thanks for the tip, I couldn't find gochugaru either, even in this big Asian grocery store we have here. Going to try the chili flakes, thanks again : )

[@motherofnewts3696]

I used smoked paprika and chilli powder. This seems to give that smoky aroma and flavour he describes plus heat from the chilli.

[@mohamadnadar9745]

Dude. I love you. Your channel has everything from advanced vegan cooking to intermediate. Thank you so much for all the amazing recipes.

[@emmajakeman3682]

I love how on point he is, making everything so easy to follow x

[@justinajones3000]

Me, too.

[@novembersky3749]

will follow Wil! hyhy

[@witcheress666]

LAY HO Ma! I have been using the previous recipe for the oil, and I am absolutely addicted to it. But yesterday i managed to buy sichuan peppercorns, so I decided to make this version. And now I cannot decide which one I love better... Thank you so much for helping me cook with absolute confidence! I am so grateful for you and what you do, Friend!

[@LPdedicated]

I made it for the first time a couple of days ago and it's incredible! It's so much more vibrant and fragrant than store bought! I wish I had doubled the recipe, because I just know I will use it on everything! 🤩

[@kimm7882]

I often wonder why someone gives a thumbs down. I understand we are all different. It’s just your recipes are well put together…like your spice cabinet. ☺️ You are easy to follow, maker friendly recipes, and the taste is phenomenal. I am anxious to get things together to try making the chili oil! Thank you!

[@YEUNGMANCOOKING]

Such kind words 🤗 I’m excited for you to give this a go 🙌🏻 Let me know how it turns out

[@ramencurry6672]

Probably because there’s too many ingredients and somewhat complicated or a little much effort. I’m sure it’s great but you can still get an amazing chili oil with less ingredients

[@dylonpinto88]

I've tried so many recipe's and it was really good but this beats them all by a mile! The intense flavours that comes from this is just amazing. Instead of Korean pepper powder, I added Indian Chilli Pepper Powder and it works :)

[@YEUNGMANCOOKING]

Great to hear! 🙌🏻

[@annabodhi38]

When you opened your cupboard doors, the beauty of it made my heart beat a bit faster, lol. Great video, thank you so much!

[@joesmith3829]

I wish I had the patience to do that.

[@comedicsociopathy]

@@joesmith3829 I wish I could just waltz into the kitchen of people who don't have the patience to organise their things and do it for them. I just love organising but sadly, that would be weird. 😂

[@Drwendydearborne]

When you opened your cupboard with the spices, an image of my spice cupboard flashed through my mind and I wanted to openly bust out bawling. I'm going to post a pic of my chili oil too.

[@YEUNGMANCOOKING]

😅

[@Meena-md2pe]

Love your pantry 👌🏼. No extra talks. Precise instructions. 👍🏼👌🏼

[@JasonDaleKnight]

Great video...love the "Cook with confidence" reminds me of the great "If Yan can cook, then so can you!"

[@sunrae7680]

I met him once, great guy. I told him, he could have gone into comedy.

[@gloria8757]

Hi Wil, just love your videos. When you opened your spice cabinet I heard angels sing. I am jealous. I made this chili oil yesterday and the smell is unbelievable! I couldn't wait to use it. So far I've drizzled it over eggs and used it in a salad dressing. Yummy! Next on my list is your chili noodles. Thanks for your videos!

[@dimitraarneson395]

I used Arbol chili powder because I didn't have korean chili powder. I looked up the heat index for comparison: arbol 10.000 to 15,000 whereas korean chili powder is 1500 to 10,000. I The arbol is darker red but it worked! Love the spicy oil for everything! You're the greatest!

[@YEUNGMANCOOKING]

Sounds yum! 🙌🏻👨🏻‍🍳

[@kimmcdonald5000]

I think you should package this and sell it. I will have to go out and get the spices needed but I can't wait to make this. I love your videos. I love how you love your food. There is nothing more rewarding when you make something amazing and enjoy every bite. Thank you for sharing.

[@HiddenAgendas]

Definitely package it and sell it. Find someone who can mass produce this and sell it on your website / amazon.

[@shonna_77]

Hi Wil! I made this today and tasted a little bit and keep smelling it everytime I pass the kitchen. It's AMAZING!! Can't wait to make fried rice with it. My grocery store didn't have sichuan peppercorns, and I didn't want to wait any longer to make it, so I replaced them with whole coriander (as suggested online). I'm going to make another batch or 2 for gifts for my friends! Now I have to get my indoor basil garden going again so I can make your basil tofu fried rice -- which is one of my favourite meals ever!

[@EricaPadmore-d6j]

I actually sell the best vertical gardening system on the market that you can grow your basil indoors along with many other fruits and vegetables

[@kusumpantjoshi5352]

Am writing to thank you again! Each one in my small family has turned into your fan! My daughter and I compete to make something from your rich storehouse of tantalising recipes! Have been sharing your recipes with family and friends and though some were happy to know about you, some said they were following you since quite some time! I live the rich flavours of your recipes and our being pure vegetarians, adds to our enthusiasm to regularly search and try out your wide range of truly appetising food! Blessings and best wishes always!

[@YEUNGMANCOOKING]

You are too kind and it is my pleasure that we are cooking together 🤗 Keep well and happy cooking 🙌🏻👨🏻‍🍳

[@kusumpantjoshi5352]

Delighted that your circle of healthy happy international cooks (not crooks! 😂) is widening! Keep up your good work! 🙏🌈🌺

[@no1isabovegod532]

Food looks amazing...But im n love with the neatness of ur cabinet

[@grimslepers]

thank you wil! you've been helping me with what to cook when i'm lacking inspiration every since I came across your videos. it is also wonderful to watch another canadian cantonese person- I never have to worry about not having the ingredients needed 🥰

[@YEUNGMANCOOKING]

🙌🏻🥳👨🏻‍🍳

[@AndreasDuessca]

This oil is typically pre-infused with the spices for an hour or so, then they are taken out.

[@mj-hk6iv]

OMG I have been binge watching your channel you are amazing. This is the first time I think I can actually reproduce a recipe at home. I'm the type who could burn water, I am a horrible cook. You have given me hope. I covet your spice cabinet, I've only ever bought salt and pepper and a couple other seasonings but your cabinet looks so professional and organized. I haven't tried anything yet because I need to purchase the components. We will see what happens from here. Thank you for your calm manner, the way you prepare your ingredients, you don't chop so fast I would be afraid to give it a go and your easy going voice strangly gives me peace. Please continue creating and bringing us along.

[@YEUNGMANCOOKING]

Happy you are here and excited to see what you cook up 🙌🏻👨🏻‍🍳 Keep well

[@AaAa-oh6ke]

Yesterday I bought all the ingredients and I just prepared it, you are right: it is amazing! Thank you very much for sharing your knowledge with us 🙃

[@lamusclebrit]

I always appreciate your cooking and recipes so I thought I would give this a second try and this time I took your list of ingredients and used an Indian spice technique to make it. I made a paste of the aromatics and spices in the Vitamix and then fried that off in half a cup of oil for about 10 minutes until it depend in color and then I added it to the rest of the oil and it worked a treat. Just thought I would give you something I tried in the kitchen that worked really well. I like to keep my oils as cold as possible and not subject to heat which is why I tried it this way.

[@jackkerouac8439]

Dude, you need to create your own show. This is Yeung Man Cooking. Have a little respect.

[@lamusclebrit]

@@jackkerouac8439 don't be an ass. Your comment is snide and unwarrented

[@foziabham3902]

The chilly oil is truly amazing Love it

[@YEUNGMANCOOKING]

It really is! ❤️🌶️

[@minnien4667]

I’ve made your original chili oil several times and use it on everything. I just used it to make popcorn (on the stove) and I’ll never make popcorn with regular oil again!

[@YEUNGMANCOOKING]

Oh wow🥳🔥

[@alisongardner7476]

Was thinking to make popcorn yesterday but now you've given me this new idea!!! Thanks🍿🍫🌶🍯

[@fuzzyechoes]

I need to try this. I love chili oil and popcorn, but have never thought to combine the two

[@minnien4667]

I make popcorn on the stovetop and the high heat will burn the pepper flakes so use just the oil.

[@fuzzyechoes]

@@minnien4667 I love you! thanks!

[@mistagregory]

Just made my first batch of this and it smells utterly divine. Thank you for the recipe and the inspiration.

[@YEUNGMANCOOKING]

🥳🙌🏻

[@nailacarne7192]

Thank you for this video. My daughter loves chilli oil, she spends so much money buying chilli oil, small bottles disappear fast. Now I shall follow your recipe to make her happy.

[@YEUNGMANCOOKING]

🌶🥳🙌🏻

[@mikedebe8358]

Perfect timing! I’m at the end of the original chili oil and am so ready to take it to the next level with this new recipe.

[@AnimeOtakuDrew]

I am definitely going to make a variation of this. I am deathly allergic to all onions and my fiancée is allergic to bay leaves, so those will be left out. Additionally, I will most likely use a peanut oil base as we both like the flavor it gives, and I think it would compliment the smoky taste of the chili quite well. Finally, I'm considering adding just a touch of smoked hickory flavor to give a little extra smokiness to the finished oil and am curious what your thoughts on this would be.

[@HeavenPADILLA-nw3nc]

I just made it.. An OMG!! I’m in love 😍

[@karma7times77]

I just started watching you, I love how clean, organize and right down to cooking. Awesome channel and easy to understand steps. Thanks so much!

[@philipantoni679]

really nice recipe! Wil(l) try it as soon as the "original" one is empty 😊 and nice that you explained storage options this time 😉

[@YEUNGMANCOOKING]

☺️

[@Esther-ps3vx]

Came back to your video to make the oil again and saw that your channel has grown to 500k subscribers. Congrats Wil, I will be here to celebrate your million subscribers.

[@YEUNGMANCOOKING]

🤗🥳🙌🏻 You are too kind - I am happy you are here and we are cooking together

[@leonitasmaximus4004]

This man made me think I was watching another Chinese/Korean/Japanese cooking video where I understand nothing... I still watch and enjoy them but understand nothing. Then he hits me with some flawless English... Nice video and plot twist! lol

[@MegaLorenaO]

I made it Will! I will never ever go back to buying chili oil. The smell is amazing but cooking with it is just WOW!!! Plus it was fun making it myself. So proud of me ....😊😊😊😊 LOVE IT. I'm enjoying so much cooking with confidence. Thank you!

[@YEUNGMANCOOKING]

So happy to hear you are enjoying 🙌🏻🥳 Happy cooking and keep well

[@heavenlydesign143]

Love in a jar! SWEET!!!

[@MB-sh9tp]

Made it two days ago and it’s sooo delicious, it literally goes with everything. I doubled the recipe to share with my friend.. 😋

[@rosannetalbot4781]

Thank you for this inspiring recipe. I got all the ingredients yesterday, and I’m looking forward to making this oil tomorrow. Just wondering if you shake or stir the oil before each use, and therefore have all the “bits” in the oil, or do you let it settle and only use the infused oil? If only the infused oil, can you reuse the left over spices for another batch, and just top up the oil?

[@HBW497]

I had the same exact question have you received an answer?

[@MTMF.london]

Not sure it's a good idea to top up with more oil. I stir it every time I use it so all the delicious bits get eaten. The spices in it are delicious and I use it to marinade all kinds of meat.

[@modgranny]

So thrilled to have made this today!! Easy and beautiful when finished!! Thanks so much Wil! I had to substitute ground spices for some of the ones used...hoping I guesstimated correctly. Didn't have star anise...but I'll be looking for that one. Love this video, I've watched it more than once. The opening is priceless!

[@gotikka7727]

I just found your amazing channel. I love your voice and recipes and now I'm a loyal fan. BLESSINGS 🙏😎🎉

[@ayluFulya]

Making this for the second time now, it's amazing and so easy to make! Thank you for this amazing recipe.

[@YEUNGMANCOOKING]

My pleasure 🎉

[@carolineharris7956]

Your chilli oil sounds amazing. I’ve always been a fan of chilli oil, so this alternative is inspiring 🤩 I am going to make that as soon as I get my ingredients together. Thanks again for your brilliant recipes! Just I was getting bored of my cooking, you have give me hope for exciting, delicious, easy and quick after work recipes!! 🤩🌟🤩🌟🤩

[@youtubescaresme]

Made this chili oil today. Smells and tastes amazing! Just one thing: I used 2 cups of avocado oil, but my jar wasn't nearly as full as yours. A 'cup' seems to be different in every recipe I try. :-) Do you have the measurement in ml?

[@EboMg]

cups in liquid and solid ingredients differ

[@Crystalbomb321]

Cup is 250 ml

[@suyapajimenez516]

I’m ready friend, it took me 2 weeks get all the ingredients, everyday I forgot a different one from different markets.😂. Right now I have everything going and my kitchen already smells amazing. Thank you

[@YEUNGMANCOOKING]

Wooooo!!! 🙌🏻🥳 Party time

[@Alice_Upward_Flamingo]

For Christmas, I always gift something from the kitchen to my close friends and family and this year this heavenly chili oil of yours is going to feature prominently under many a Christmas tree in Austria. Thank you for this amazing condiment! It has been enriching my dishes for months and as soon as I open the jar and smell all the flavours I am in smell-oh-heaven. Alice

[@jf1737]

Das hört sich so super an, lebe auch in Österreich und dienen die Idee so super :)

[@YEUNGMANCOOKING]

🥳🙌🎁 The gift receivers are in for a real treat

[@pamelaroberts6209]

You’ve got me hooked! I’m going to make this today.Question, after making this, do I you keep all the ingredients in the oil while it’s been stored or do I strain them out of the oil?

[@Flippokid]

Keep them in. You can add them while cooking.

[@nebnatz5688]

@@truthbespoken333 no need to be a *bleep* about it, I also thought it wasn't super clear. I think he means to infuse it for at least half a day then check if it's strong enough and strain when it reaches your sweet spot.

[@laurawong6065]

I love it when you speak Chinese in your videos!

[@amida9195]

You are a legend 🙏🏼🙏🏼🙏🏼 Confidence ☆☆☆☆☆

[@kaitlinhearn1984]

As a fan of your original chili oil I'm excited to try this one! If I don't have back peppercorns could I substitute ground black pepper?

[@Scheater1337]

Ground black pepper burns much faster, so you need to be very careful. You also lose a bit of flavour with any non-freshly ground spice, but besides that, it should work as well.

[@juliettecoatsworth1493]

I'd recommend adding ground pepper in after it cools a bit because you don't want it to burn.

[@yuriokada9438]

It’s worth the trip to the store to buy whole pepper corns! If you or one of your friends can get them I‘d recommend not substituting with ground pepper!

[@bamanana9093]

I just made this chili oil and it is crazy good! I am going to put it on everything but ice cream!

[@YEUNGMANCOOKING]

Believe me, you’ll want to try it on ice cream 😎

[@Stop_Gooning]

This reminds me of when I worked at the Korean restaurant. I'd be in the back making kimchi with Mi and Yu (the little Korean abuelitas), sipping opium tea and Chou would make us this crazily spicy pork soup stuff ("ugly piglet"??) for breakfast and life was good. [edit; side note] I picked up a lot of Spanish working in restaurants, but the Hmong language is fucking impenetrable. Anyway, I'm impressed. Enjoy 1 more subscription! [double edit] typing this reminded me of the time I thought my new coworker Maria who I had never met before was a different abuelita named Maria who I knew from another job and she just rolled with it and we became good friends.... Uhh.... Me and Maria worked at a vegan restaurant and I ended up getting fired because she shared her lunch with me (fried chicken) and she didn't get fired because she didn't speak English or know what vegans were.... I hope Maria and her family are doing well [triple edit] Did you know you can get fired from a vegan restaurant for eating chicken?

[@CAROMEL1]

I can't wait to try this one. The first one you made was awesome. I do have a question where do you get your spice storage from? Your cupboards look amazing.

[@denimacaz]

I asked the same question last week 😉. He said “ Real Canadian Superstore”. I looked on their website but didn’t see them (I’m in the US). Perhaps they’re not available online or maybe they no longer have them. Good luck!

[@YEUNGMANCOOKING]

Yeah they’re from real Canadian superstore 😅 it’s a supermarket chain here in Canada and it’s part of their in house branded product line (presidents choice)

[@MsBlackpk]

your chili oil! You always talk about it with a smile of pride! So happy that I found the video!

[@YEUNGMANCOOKING]

🥳🙌🏻

[@yudo2639]

Thank you so much. I'll make this and send to my sister too, I'm sure she will love it ❤️

[@oodles69]

When you poured the oil into jar it didn’t seem to all sizzle and crackle like last time? Is it meant to sizzle and toast the spices or is it meant to not be too hot and just infuse? Thanks!!

[@YEUNGMANCOOKING]

It doesn’t necessarily have to however to make it do that just heat up the oil to medium heat instead of medium low ☺️🔥

[@Tny.1]

If you heat the oil on medium, just make sure you watch the garlic, ginger, and onions, as they can burn easily. You may have to take it off the heat before the 15 mins is up to avoid burning. I learned this the hard way and had to make another batch, as the oil tasted burnt and bitter. Luckily I didn't pour into the jar yet, but wasted some very expensive avocado oil.

[@ettigirb3]

I finally made this today. I can't stop eating it. Having it alongside white rice with peanuts, almonds, golden raisins, currants and yogurt.

[@YEUNGMANCOOKING]

Yummmm 👌🏻

[@deins19]

Has anyone told you that you give off Gordon Ramsay vibes? Great recipe, will definitely try it!

[@forthosewhoHUNGER]

No way. Wil is SO MUCH BETTER! Gordon Ramsay is a foul-mouthed vulgarian you can’t watch in a home with children. Wil is calm, collected and confident...the perfect chef/teacher.

[@deins19]

@@forthosewhoHUNGER I agree that he’s vulgar in his videos, but in his cooking youtube channel hes actually pretty good teacher! Definitely family-friendly.

[@forthosewhoHUNGER]

Deins Slisans Really? Thanks. I’ll look him up. I’d given up on him a couple years ago when I just couldn’t take the foulness that fell from his lips! Thanks. 🙏🏼

[@YEUNGMANCOOKING]

Haha yeah I guess I watch him a little too much. He had a really good series a while back called home cookery course I believe and it’s excellent ☺️

[@deins19]

@@YEUNGMANCOOKING Keep up the good work! I really enjoy your videos.

[@roshr7102]

The voice is enchanting!!

[@risenandreturning]

I just made this but it hasn't infused for half a day, yet. It's a joy to make and fills your kitchen with a delicious aroma. I tried a taste from my spoon after i was done and it's a winner in the taste department already!

[@YEUNGMANCOOKING]

😎🌶👌🏻

[@BeauPeople]

Can't wait to try this! Can I ask how spicy it is? Can it be too spicy for a white canadian's baby mouth like mine?

[@YEUNGMANCOOKING]

It has more of a smokey aroma than spice to it 👨🏻‍🍳🙌🏻

[@dianajones4639]

Beau people please let me know if you make it because I can’t even handle medium salsa that well 😂 I could use a reference

[@BeauPeople]

@@dianajones4639 I did it! It's super flavorful, but not strong at all!

[@salldri620]

I was afraid as well! But it's not hot it's amazing! See my comment above this one.

[@salldri620]

@@dianajones4639 It's not I'm the same it looks scary with all the Korean chili powder but unbelievably it's not.

[@jonimaricruz1692]

I need him to be my kitchen cupboard curator.

[@robertteague6342]

Thank you! I just bought everything I need to make this wonderful looking oil between Walmart and Amazon, except for the green onions and sesame seeds. I will pick them up today. I can’t wait to make this.

[@YEUNGMANCOOKING]

🥳🥳🥳

[@GrizzledOldBear]

Looks "simple" but I don't want to have to buy a dozen ingredients just to attempt this. It would be so much easier if Wil would just sell me a jar.

[@nickkerr5714]

Too lazy to go down a couple aisles in the supermarket? Sad Edit: post on social media about your laziness? Even sadder. We need a flood or asteroid to come clean things up

[@getmetoine]

You can buy chinese 5 spices powder and cut the ingredients down by 33%

[@susansong2356]

Are all the solids to be removed when using the oil?

[@happyfreeky]

I think it’d be good either way, as long as the non-edibles are removed

[@branejane800]

I strain all of the solids... This way no chance of biting into a Szechuan peppercorn or cardamon seed... Delicious smoky aroma and mild spice flavor.

[@jamiec736]

@@branejane800 hey, did you mean everything? Just pure liquid? No powder also? I want to make this as a gift in an oil dispenser (bottle pourer) etc

[@branejane800]

@@jamiec736 good question! I leave the liquid and the gochugaru powder... I strain out everything else. That gochugaru is the best.. delicious smokey flavor!!

[@jamiec736]

@@branejane800 Thx Jane. I am from the UK. Do you know, in grams, the amount for the Korean pepper powder?

[@thriftiegirltreasures]

Where have I been. I just found your channel and I’ve binged watched for a couple days. I would eat everything you make. Love your channel.

[@YEUNGMANCOOKING]

Welcome and happy to be cooking together 🙌🏻🥳

[@silence4531]

When you open the cupboard at the beginning and say, "where is the chilli oil?" ... It's on the top left shelf. :-P

[@YEUNGMANCOOKING]

🙈🕵🏻‍♂️

[@o0LARCenCiel]

totoro took it!

[@tvroc7050]

good eye man! hahahah

[@arcelitex]

GOTEM I SAW THAT TOO HAHA

[@freshandzestyfood5033]

Yes! I can finally use my sichuan peppercorns! My friend gave me 6 cups of it. What would be a substitute for the Korean pepper powder? Thank you. Wil, you are cutting off your crest in the last few videos.

[@creageous]

I bet any good chili powder would be fine. As you'll probably be using this oil all the time you'll have plenty of opportunity to try different ones. ;)

[@philipantoni679]

i would not substitute it :) this gochugaru is not very spicy but smoky and colorful! it's red pepper without the seeds...

[@YEUNGMANCOOKING]

I’d highly recommend using gochugaru if you can, it gives a lovely Smokey aroma that’s unlike anything ☺️ hmm 🤔 what do you mean by the crest?...😅

[@freshandzestyfood5033]

@@YEUNGMANCOOKING Crest = Top of your hair :) I will order the gochugaru online. Cheers!

[@katrinakarena]

I made your regular chili oil once and loved it. I thought, is the second version really the next level? I finally made it and yes. YES it is. My batch is only two hours old and I have stirred it more than required just to have an excuse to lick the spoon. This will be gracing everything including my beloved peanut butter toast. Totally crave-worthy.

[@YEUNGMANCOOKING]

😆🥄👌🏻

[@stevengray8663]

Did you see the mans cabinets? Mercy

[@chinozerus667]

Be careful when using garlic and olive oil if you plan to store it for a long time as toxins can form. The oil looks amazing, will give it a go.

[@666louis]

That only applies when you have the raw garlic in oil, you're talking about botulism, right? The rule is not to store wet ( as in contains water ) ingredients in oil.

[@jessegreywolf]

Making this again! I love it so much, I even gave it as a gift to someone who raved about it

[@YEUNGMANCOOKING]

That’s amazing to hear 🙌🏻

[@rumichacajoy]

Wish we could buy the spices in one packet. I would order it. I found the Chosen oil (with 5 star reviews) at Vitacost.

[@heidikamrath1951]

You can get the Chosen Avocado oil at Costco. If you need two cups each time you make this and you use it often and need to make it frequently...well, then: Costco. Big bottle. Huge.

[@fitzbarbel]

Great, thanks Will. And as for the Ramsey insult below...Nonsense, he who yells abuse in the kitchen..will produce food to reflect his nastiness! Why do you think he left our shores...We'd had enough of him and you offered him sanctuary

[@happyfreeky]

Will is in Canada, Ramrod in the USA, if I’m not mistaken

[@Rae-lh7ex]

Wasn’t sure what all of the hype was about in the comment section, then I made it. Sure I’ve made hot sauce before BUT, even while making this recipe I was thinking to myself, this spice may not compliment the others and wait, I keep the bay leaf in the jar and add a splash of vinegar WHAT. Turns out, this is hands down the absolute BEST mildly hot sauce I have ever made, the flavour combinations work so well together. It’s not Hot like other hot sauces, it’s fragrant and with every bite you get a different flavour, this marries well and I love it. Great job, great recipe from Wpg Mb

[@YEUNGMANCOOKING]

🥳🥳🥳

[@adsbjoern]

QUESTION: Wouldn't black cardamom (instead of the green one) be more authentic and typical for chinese chili oil?! :)

[@LS-mi4pg]

Is there a risk of botulism from these preparations?

[@SarindeeMunasinghe]

Made it today. Already loving it 😍 Thanks chef! From Sri Lanka 🇱🇰

[@YEUNGMANCOOKING]

🙌🏻👨🏻‍🍳

[@taysmith6803]

I Just Love how he Gives out the instructions 😂 Pan ! Heat ! . . .. (BTW I love the intro .. ... C A N I F A N G I R L ON H I M G U Y S ... .... i t s o k r i g h t .... ..... R I G H T ....... ........ ok thx ) ............ ............ ................... ...................... ................... .......................................................................... Surprised He Didn't Say Stove XD

[@Senseshouldbesocommon]

I want a scratch 'n sniff computer screen!