MY FAVORITE SPICY CONDIMENT YOU WILL WANT TO PUT ON EVERYTHING! | SAM THE COOKING GUY

[@samthecookingguy]

Head to keeps.com/sam to get 50% off your first order of Keeps hair loss treatment.

[@colemanfriend2476]

You should make made rights

[@Berkana]

Sam, you missed two crucial ingredients in your chili crisp! I can't believe you left out Szechuan pepper corns, and MSG. Add these and compare the flavor of your version and the version I proposed. I dare you!

[@guycolerick7958]

@@Berkana Would you use the pepper corns in place of red pepper flakes or add to. Never used them before but would like to try it. What quantity would you suggest

[@Berkana]

@@guycolerick7958 I would use them in addition to red pepper flakes. As for quantity, start with 1/3 as much Szechuan pepper corns as red pepper flakes. It gives a tingling mouth sensation but if you use too much your mouth will go numb.

[@thedeadguy]

@@Berkana also it's very very salty almost insanity. politely hot though.

[@mason.credible638]

As a Chinese kid growing up, its cool to see the mainstream adoption of our foods and condiments we grew up with in our fridges and pantries like chili oil, chili crisp and sriracha.

[@guycolerick7958]

Here is a hard copy of recipe: Chili Crisp Oil Ingredients • One cup olive oil • Half dozen slices of ginger • One shallot (to make third of a cup rough chop) • One third of a cup of garlic cloves (rough chop into bits) • Qtr cup of red chili flakes • 1 Tblsp smoked paparika • 1 Tblsp toasted sesame seeds • 1 Tblsp brown sugar • 1 Tblsp soy sauce Directions 1. Bring cup of olive oil to medium heat, add ginger while heating up 2. Combine the chili flakes, paparika, sesame seeds and brown sugar in a mixing bowl and stir 3. Remove ginger from heated oil and add prepped shallot and garlic to the heated oil. (heated oil should be at a simmer/slightly bubbling) Cook until garlic and onion golden brown…about 20 minutes) 4. Once garlic and shallot are golden brown, add them with oil to mixing bowl with other ingredients. 5. Add 1 Tblsp soy sauce to mixing bowl…..Enjoy - Should last about one month if kept in fridge kzbin.info/www/bejne/hp-UY4V8o5mphM0

[@hunterfehnel2017]

Hero!

[@robsimpson9931]

@@CoinRingsUSA Hey there.. I’m going with you are using anything but fattening oils such as vegetable oil? If you want to pour vegetable oil on your eggs go nuts! Lol

[@Arberin]

NOT olive oil. That's gonna taste all wrong! Neutral vegetable oil

[@aidendelpino4613]

@Hitopopamus vegetable/seed oil is SO bad for you. Use avocado oil instead. It's flavorless, not inflammatory, and isn't an endocrine disruptor like seed oils are.

[@matthewbernstein5481]

Hi Sam. Been watching for a couple years. My dad died a month ago and he was a terrible cook (and I love it) so watching you and Max cook together is meaningful to me. That's all.

[@rsloveeeee]

So sorry for your loss

[@sim672]

Never see them respond to anyone. I get they are busy folks but come on respond here or there at the very least!

[@annawahby]

So sorry for your loss. Sending love and a big hug 🤗

[@zerozerozero_0]

@@sim672 right?

[@franciscoromero-cabrera5679]

@@sim672because they do this for them, not you.

[@Sharky762]

"Leave the gun! Take the cannoli!" Love The Godfather.. timeless classic

[@FortunePayback]

Absolutely LOVE making Chinese chili oil, so I will definitely need to try this out. Only thing i'd personally do is maybe add some peanuts and black vinegar.

[@juice0666]

some msg too...

[@InvadeNormandy]

I did this with a more simplistic recipe, given one of the most popular ones can be summed up as chill flake, onion, MSG, sugar and salt. And even though I boneheaded it up and nearly burnt my onions it still turned out pretty delicious. I'd highly recommend that if you don't trust yourself- take off the alum/shallot/onion portion 3-4 minutes early.

[@jazzy_taste]

Such a simple recipe and so delicious! Crispy chili with a tender and juicy egg creates an amazing texture!

[@danm8004]

Respect for trying to grow a new channel organically without spamming a load of crap everywhere. I'm going to check out some of your videos.

[@CatsPajamas23]

This would be dope on a cheese omelette. (Or plain pizza.)

[@0timus]

A juicey egg...

[@ryanslauderdale]

Chili oil and beef pho together is so delicious. Addictive.

[@joeboggio4002]

Love chili crisp, but I did not think of making my own until now

[@chiperwin1109]

Love the show Guys. Can you guys please do a recipe on the old school cafeteria style pizza from the 80s! The square burger pizza we used to get only on Fridays at school…. Man such fond childhood memories! Keep up the great work.👍

[@zachgilchrist669]

Chili crisp really shines on a PBJ

[@starrwilson6818]

So do jalapeños.💜

[@osored]

I’m going to try this recipe today, will it be the same if I make it with Avocado oil?

[@butchmacpherson4646]

So glad to see you make something I make every other week, put it on everything.

[@carac8527]

I purchased a packaged version from my grocery store. It’s yummy, but I’m sure this is much better. Thanks for sharing

[@hollyk2454]

Hey Sam and Max! Taco Bell used to have these Ranchero Chicken soft tacos with the avocado ranch sauce…would love to see your take on it! Something fresh and fun for summer!! Love all your recipes!! 😍

[@PhillipStratton]

Use the Chef John trick of breaking the thick part of the egg white to make it cook even and fast! Love this!

[@anthonyt.384]

A true cook you are. I like how you roughly eyeball the portions and just put it in unlike other recipe videos where they have to waste a little bowl for every single ingredient like why not just put it directly in

[@emagee7864]

I never knew what was in the crispy chili oil mixture. A good one to make. Thanks.

[@DarrellHudson12]

Made this last night with a minor tweak or two. I used olive oil and red pepper flakes (didn't have chili flakes). Man, that stuff is delicious. The sugar gives it a nice little hint of sweet to go along with the crunch. Thanks for the video.

[@Ranger4banger]

Trying it now, did your veg oil, garlic and shallot foam up like crazy over the low heat?

[@FreddyGMedia]

Bruhhhhhh just whipped this up since I was already making dinner for tonight and the next few days and HOLY SHIT the umami you get from this is UNREAL! I didn't have ginger, also used avocado oil instead. Didn't have a shallot so used yellow onion instead. I think that really made a huge difference in the sweetness in the end for me! This is a banger, gonna keep this one forever!

[@donmiller714]

This is the BEST! Thanks Sam! I make this regularly and love your videos!

[@kippywylie]

Thank You! Wow, for once someone has shown me chili crisp made from items I actually have here in my kitchen today. Can't wait

[@solocamo3654]

I love spice and this seems like a game changer. Eggs & spice is always good.

[@sandasylum2503]

SAM CAN YOU MAKE SAIGON WINGS !!!! we had them at a restaurant in Santa Barbra and would love to see your recreation of them so we can copy your recipe and make them!!! Absolutely delicious!!!

[@joeyankie5027]

I will have to try this. I love the HEAT! By the way, today my wife gave me your knife set for my birthday. Can’t wait to use them, also got an ooni and this chili crisp will go great on a good pie!

[@joeyankie5027]

Aaand I just open my present from my mother, guess what?? Your new cook book! Great day!

[@tysonengel6182]

Happy Birthday Joe! Hope you had a great day-sure sounds like it!

[@joeyankie5027]

Sure was it was my 40th so I think they spoiled me!

[@burntgrass3931]

Add some ground up Sichuan Peppercorns to this also, will give a numbing sensation.

[@cathiebustos175]

OMG. I have been waiting for this. Thank you so much.....

[@carolyn7298]

Will you please share the name and style of both pans you are using, I really like the pot you fried the ginger and garlic in. Thanks!! Love ya Sam!!

[@jeremy429r7]

never thought to make it myself but i'm glad I know how to now. Love that you brought back let it do its thing!!

[@kevinandtinawiller9122]

Heard you on Chicago radio today. I’m like “hey I watch that guy, he cracks me up”

[@spunkybadgerobrien1300]

Used to buy this in the Chinese supermarket. But I've have to say you're recipe is far superior. How long will the crispy chilli Store in the fridge🤔

[@39LFC]

He says a month in the fridge near the end of the video.

[@spunkybadgerobrien1300]

@@39LFC thanks for your reply 👍

[@giraffesinc.2193]

I needed this recipe a week ago (leftover shallots)! Thank you so very much ... very creative and looks delicious (as always).

[@dougjohnson8852]

My copy of Sam the Cooking Guy Between the Buns arrived yesterday. I had other commitments but read parts of it today. OMG, it is fabulous. I have been cooking since I was a child, now 74, in the few pages that I read I learned some new tricks. Well, not tricks but methods. I did not expect to get a hard bound edition, bonus. Thanks from an old fart from you home town of Vancover. Keep well.

[@projectorvideo9]

This thing is insane!!! My god!!! Where else can we use it?

[@tsaunders8891]

Hey Sam 👋 We’re at the cottage and brought the Chili crisp my hubby made this past week… our new favourite way to eat corn on the cob is drizzled with your crisp… amazing!!! We live in southern Ontario and we’re so looking forward to celebrating our 25th wedding anniversary in San Diego at the end of October… we will be visiting all of your restaurants 😊 Keep up the awesome recipes! We watch every week ❤️

[@gladysobrien1055]

Ontario, California? Or Ontario, Canada🇨🇦⁉

[@ElRousey]

I been putting it on vanilla ice cream with a little chocolate syrup and a little bit of salt. The flavors really compliment each other.

[@ropeburn6684]

That sounds so weird and outlandish, it just has to be delicious!

[@richardwaldrop8714]

I only have birdseye chili that are dried but I do have fresh hot chinese peppers. Can I use either one of these?

[@41gasteve]

Chili crisp mixed with honey, sriracha over broiled salmon is great

[@markwatson7131]

Sam, my fellow Canadian. We love you and the fam dude!!! Tried this on Grilled Cheese - wooooooow!!! Keep on keeping on Sam!! Thx for representing the Maple Leaf well!

[@gladysobrien1055]

Yes, we Canadians should always flock together!😁 Gladys🇨🇦Toronto

[@amen_ra6926]

I love spicy garlic chili oil. I used to put it on my rice all the time. But the jars sold here are the size of baby food and a bit pricey though.

[@Gabe511]

I figured i could make this myself, but got it just to try and loved it! So glad to see this video!

[@starrwilson6818]

I made this and it’s soooooo good! Thanks!💜🙏🏽

[@maxein4890]

cream cheese and chili crunch on a toasted bagel. absolutely insane

[@WellLetsSee]

Stuff is legit. I made a batch and polished it within a week. Just made a double batch. Been using avocado oil for the "health" benefits over veggie... Only issue is it takes me sooooo long of simmering on low to get things to brown up, and seems to start burning on bottom of pot before ever really gets the crunch? Still good, though. Am I going TOO low? Legit talking over 30 minutes before getting color.

[@Ranger4banger]

Definitely making this, I've always wanted to try it but fresh now looks so much better

[@JeffEaster]

I watched your video at 2pm and made my first batch. First time ever trying to make this. It turned out excellent. Thanks for the video.

[@Shepsolo3116]

Sam, could you use avocado oil for this instead of vegetable?

[@jacka6207]

yes

[@Atcraftcity]

He said a neutral oil, not vegetable.

[@nunyabidnis5407]

The stuff is addictive.

[@lezadelacruz8999]

Yummy. You always please the pallet! Thanks 😊

[@Tasneem16]

kzbin.info/www/bejne/aqLFm4icrKensJY 🍲🍤

[@mr.ordnung6307]

I hadn’t seen y’alls (sorry Texas) videos until I was looking at the new Traeger Timberline. I can’t tell you how happy I’ve been going back and watching ALL of your videos. Sam, please keep doing what you are doing. Your shit (videos) are fanfreakingtastic and you are truly helping the layman cook. It’s great video work, editing and content. I don’t know if you, Max or Chance are to thank but I want you to know, it’s fun, visually appealing and just damn entertaining to watch. Thanks again, Brett

[@patsymccown2766]

Awesome! Makin’ this soon!

[@ryanoneill772]

This was the just the kind of thing I was looking for! Thanks for the video!

[@reganferguson4823]

I'll have to try this. I always buy S&B chili oil w/ crunchy garlic. I use it all the time. It is great to see how to make it myself.

[@robertk7484]

Thank you once again Sam. Presenting yet another delicious reason to make tasty food and the challenge of trying to NOT break my diet at the same time...

[@richard_zeller]

Things you only hear on Sam the Cooking Guy: "Stomachs don't gleek" "It wasn't my throat, it was my stomach" "That's how far down, the gleekiness travelled" Sam the Cooking Guy....come for the food, stay for the gleek.....

[@robertk7484]

stomachs "gleeking" would be called "acid reflux" to the rest of us...

[@wasabi-in-my-eye3134]

I'll put that stuff on my ice cream.

[@aislingegan2633]

How do you store it and how long does it keep? (Want to make a batch for us and family!)

[@jimfeger2391]

That looks amazing! I made the butter spread that you put on the Baja shrimp and it is delicious, but this! Oh my!

[@PZRtheGamer]

BIG UP Singapore for the egg yolks

[@BOOKKAT74]

I’m sensitive to soy. The only chili crisp I can find in stores has soy oil and beans in it. I’ve used it but it’s not the best for my digestive system. THANK YOU for this. I can use a vegan soy sauce substitute.

[@philipverdieck7701]

Thanks for (finally) doing this. I was wondering where it was.

[@heyjossi]

Yummm!! Do you have a recipe for Sichuan Dan Dan Mian noodles???

[@captm9025]

This will not last long. It’s addictive. It is great added to grilled cheese sandwiches.

[@iveo83]

What are red chili flakes is that the same as crushed red pepper or are you using gochugaru (Koren red chili flakes)?

[@marvinsulzer8258]

We've had Chinese food in America for over a century. And only now are we being introduced to this? Holding back the good stuff...lol

[@farrahskitchen]

Love the B roll shots in this vid your production is beautiful 🤩

[@stevenroberts614]

I bought some Chili Crisp from Publix and Ill be honest it is BLAAAAND. Light chili flavor with heavy olive oil flavor. I need to make this. I want flavor.

[@s7ts]

sounds like you got chili jipped

[@HyperactiveNeuron]

Try Lau Gan Ma brand. Very popular in China. They have like 20 different products that are all great. Most Asian markets will carry the brand or something very close. A few bucks goes a long way.

[@daveklein2826]

try trader joes, its AWESOME

[@ropeburn6684]

Needs salt, ground pepper and crushed peanuts in the chili mix, and also some fried bay leaves, star anise, cinnamon and Szechuan pepper to further aromatise the oil!

[@vexicon]

I put some on a fried bologna sandwich yesterday.

[@RobMorganAustralia]

Ah yeah! Making this for sure!

[@rhondaroberts7275]

OMG this looks amazing! I LOVE chili oil and never thought of making my own.

[@uglyelmo5205]

I've made shallot oil and garlic crisps, but have never combined them. Thanks for this. I will be trying this next time I run out of my flavored oils! :)

[@azurearraymusic]

that was some hilarious editing there, max!

[@winreacts6528]

When sam says you can put this on everything, he wasn't kidding! I know people personally who puts this on ICE CREAM.

[@samuelcohen2215]

Sam, I think you missed one thing to make the egg perfect. Once the egg white has solidified, start splashing that hot oil on it to give it more crunch. Just the white, leave the yolk alone. This was shown to me by an excellent chef in Shanghai who made the most wonderful fried eggs I've ever had. He might also have suggested using a wok to make the egg.

[@JimmyBagODonuts]

Made this this morning… made a bacon egg and cheese on a grilled english and topped it with this… sofa king good

[@rachelle1]

I make this in bulk all the time with my own variations. I freeze it in small jars and pull out as needed. Shalom 👍🏻

[@deepimpactdg]

Hey Sam, Greetings. Big fan. I have a request for you for 2 of my favourite burgers... One is TGI Friday's Signature Tennessee Whiskey Glazed Burger and the other one is Nando's Nandocas Choice Burger (Garlic Bun + Coleslaw + Peri Peri Chicken Breast + Cheese) It would be great if you can guide us with home made Garlic Peri Peri Sauce too... and the Whiskey Glaze... Seems like bit of a challenge :) Thanks. Regards, Deep

[@nikooooo7661]

i prefer to add the chili mix at the end straight into the oil pot. then kill the heat. cooks the chili just a tad more

[@odoscooking]

Briliant. Was thinking of doing this ourselves!

[@thomasrice5522]

Where can I find the written recipe for this and your Jalapeño cream sauce

[@kartikshenoy9413]

Where do I store it?? Like in the refrigerator or outside?

[@strumminronin]

THANK YOU, SAM!! THIS ASIAN APPROVES, AND IS ALL GRATEFUL.

[@deenyc1049]

You can take out the chili flakes and replace them with sesame seeds, they call it chili crunch. They also sell it at Chinese Supermarkets.

[@-_-hi8964]

5:41 Gold Max gold. Cheers.

[@paradiddle1]

I’d get high as a kite and pour this over popcorn! 😍🍻😍

[@TheBicycleGuy]

Maybe you can show us your Dan Dan noodles with this? Is this an appropriate use of this?

[@guero7543]

I’ve been looking for a recipe for this!!!

[@jamesleigh900]

I love chilli crisp, I honestly go to my fridge with a spoon and just eat it straight out of the jar sometimes

[@danm8004]

No need to refrigerate

[@dianereeves8632]

Looks delicious! My son who owns Mr Pizza in Westerly Ri showed me after chopping turn the knife over to scrape food to the side. It saves the blade

[@danm8004]

My mom taught me to tie my shoelaces! Saves a bloody nose

[@dianereeves8632]

@@danm8004 smart mom!

[@jayTmix89]

"My stomach just gleeked"🤣

[@armandolimbo987]

masarap na almusal! from Philippines.

[@HARLEYMLM1966]

My sesame seed keep falling to the bottom of the toaster, what do I do to stop this?

[@EnzoGuardino]

Move to Australia... don't forget the toaster. 🙃 😉 👍

[@xxdrewxx6]

I hope this is a joke 😂

[@HARLEYMLM1966]

It is!

[@johnfraser9461]

Sam, great video. We've tried a number of your recipes. Quick question. How do you store for future use. Refrigerated or in a cupboard. We have it in a lidded "tupperware" type container. Thanks Went back and rewatched the video. Got my answer, in the fridge.

[@chadchotia4114]

do you have to use fridge? I made mine 2 days a go and have it stored in a mason jar in fridge. it solidifies and I have to stir it or leave it out for 30 mins to get it back to normal.

[@keithrowe4317]

Hey Sam! Received “Between The Buns” yesterday, blown away with the recipes & how u make it easy for the rest of us! Would it be asking too much & do a demonstration of “THE SamBurger”??!Thanks, Keith in Montreal 😎🇨🇦👍

[@lucyibarra5385]

WOW a new book, thank you for commenting, going on Amazon right now!

[@grune7881]

My son and I have been riding this chili train for years!!

[@avstryker]

Just got my copy of the New Book Yesterday .. can't wait to get cooking.

[@Tasneem16]

kzbin.info/www/bejne/aqLFm4icrKensJY 🍤🍲

[@desertfox3860]

Nice, thanks!

[@1212bluegills]

I think adding bacon to the crisp would make it even better

[@mattboselli1099]

Yes looks delicious