Very Good Chili Crisp Recipe

[@BrianLagerstrom]

Stick around til the end of the video for some of my favorite ways to use chili crisp - Is there anything I'm missing? Made In is offering up to 30% off during their Holiday sale which is happening right now. Use my link and get the best deals of the year - madein.cc/1124-brian

[@ektran4205]

uncle roger

[@andrewkrahn2629]

what about him? ​@@ektran4205

[@AlexandraAndStuff]

I've heard you talking about a burnout, so I just wanted to let you know that your recipes for souvlaki, pita and some other things, created the most wonderful barbecue feast this last summer and it allowed me to create some cherished memories with my family. Because there is nothing better than cooking for loved ones and eating it outside. Thank you!

[@BrianLagerstrom]

Thanks very much for sharing.

[@wahiwoodworks3324]

I’ve made that souvlaki 4 or five times by now. Always a hit

[@Russell.Gilbert]

This is like the DIY video I just watched where an electrician explained how dangerous it is to work on an electrical panel without turning it off first, and then did it anyway *because he's a professional*. Brian, I love your videos, and I'm glad you mentioned a cut glove (for all of 1.5 seconds) but I wish you had actually used a one, or even the hand guard that came with the mandoline, instead of telling us how dangerous it is and then using it bare-handed because you're a professional and you've got skillz. Your videos are great at teaching people how to do things that are new to them, but I think showing how to do it as a beginner would've been better in this case. Otherwise, thanks for another great video.

[@michaelsearle]

The rare tuesday b-dog vid? a truly blessed day 🙏

[@StefanTmuc]

Also good with: - rice with fried egg - savory oatmeal (mine was with mushrooms, spinach, and a fried egg on top) - in grilled cheese - mapo tofu (both in and on it) - pad thai - honestly almost any sandwich - mixing with mayo for spicy chili mayo with bits of crunch - mixing with some soy sauce, mirin, and black rice vinegar if you have it until very viscous but not fully liquid as a dip for whatever you would like - as a dressing for chilled firm or super firm silken tofu as a snack

[@RayneNaegwyn]

The only chef I trust on YT. Thank you for this video, I love chili oil but it's expensive here in Eastern Europe!

[@Grymniir]

From the legendary Bread-Recipe i still make 2 times a week to different foods i didnt know i needed, Brian never disappoints. Thanks for that, it goes straight into the fridge and the recipe book.

[@CanadianInMonaco]

LGM Chili crisp is a must in our kitchen in North America where its widely available, but this recipe is really helpful to make it in Europe where its not so easy to find. I love the addition of honey too, that's got to be good:)

[@robertcaya8888]

Been making Crisp for a couple years now. I love putting the final heated oil directly into mason jars, with small lengths of fresh chopped green onion, a small amount of sliced red onion, sliced peppers, and letting it cook those items as it cools. This is one of the most fun items to experiment ratios with, to tailor the spice or other flavors (including adding other members of the 5-spice family).

[@adammack9744]

I appreciate the lack of torch-on-flesh action in this video Brian

[@TandemTuba]

Lmao that filter very accurately describes how tossing Sichuan back feels. Like my spit becomes sour and the air becomes minty, somehow.

[@ludwigziffer6895]

I think you overestimate the ubiquity of chili crisp. Here in Germany I have literally never seen this stuff in a store so a recipe like this is a godsend.

[@Banditxam4]

Using this chilli crisp on a spicy chicken sandwich with mayo gonna be amazing.....

[@turnerjazz7872]

It's also a lot cheaper to make it yourself and, depending on where you live, way easier than finding a store that carries it. I've been making a similar recipe for a couple years now and I always have it on hand.

[@markdarragh6620]

I’ll be gifting jars of this at work for Christmas! Perfect timing on this one, Bri! Thanks!

[@manicdonkey]

I figured this was coming up on my youtube dashboard because I've been looking for recipes for this lately. Nope, I'm just on the right wavelength - thanks Brian! Post-Thanksgiving tradition in my finace's family is for everyone to get together for "Wing day" where we all make wings with different sauces and decorate the tree. Chili crisp wings are going to take home the gold this year, I can feel it!

[@danielmonk6866]

This guy is the Top Dog of food videos, Everything he puts out there is fantastic.

[@dennisp.5053]

I was watching an episode of Middle Eats making a pumpkin cheesecake and along the way, she credits yourself for technique in making her version of the dish. I've been blown away by every recipe of yours I've tried. Thank you.

[@kon369]

if you want to increase the complexity further you can also add Douchi (Black Fermented Soybeans) or Zha Cai (pickled Mustard Stem)

[@BrianLagerstrom]

I wanted to add Douchi, but it would make the recipe undoable for most. I couldn't even find at my very well stocked international, grocery,.

[@FineAndAndy]

Since you've got the mortar and pestle out anyway, try using them to crush the peanuts lightly rather than chopping the peanuts. I find I get less powder that way and a more uniform size. I always use a mortar and pestle when making crushed peanuts to sprinkle on top of various dishes. (I also find it less likely to spray peanut pieces onto the floor than chopping with a knife.)

[@JohnHausser]

Awesome thing to level up your food! I knew my guy was a fan of it 😎

[@cdavidtabor]

The Godmother shall not be disrespected. The double fry method looks great, though, just need to source some douchi to really make this sing.

[@katrinkarose175]

I've made this stuff before and it truly is amazing. I've been thinking it was time to make another batch so I'll try this version this time.

[@bradk7969]

Nice!!! I love your recipes. Thanks for making me a better cook!!

[@bradydill4767]

The best tool to mandoline garlic is the OXO Good Grips garlic slicer. It's the most-used monotool in my kitchen.

[@adamplace1414]

Welp, now I know what my family are getting for Xmas. Thanks Bri, you're the best!

[@leandrovillanueva7381]

Oh man, you left out one of my favorite ways of eating chili crisp. ON SOME VANILLA ICE CREAM BRO!!! I love the recipe. I've made chili oil/crisp a bunch but never bothered to double infuse my oil. That's totally going into my flow now for this.

[@sueannesullivan3827]

Most mandolins come with a holding piece you can use to hold the food and feed it down and across the blade. Super safe (still watch fingers) and the only way I have used mine. I had a friend cut off most her thumb on a mandolin years ago….. lesson learned.😮

[@benronen83]

Bri...start using algae oil. Its for cooking and has a much higher smoke point than olive. 535f. Its clean and healthier

[@mrbo3498]

thank you brian, i can both make great chili crisp oil and taste my favorite color.

[@headzsets4337]

Lao Gan Ma Chili Crisp is one of my Asian pantry staples. Definitely going to have to try this. I make gyoza like once a week (my wife's fav dish), and this stuff is killer in a dumpling sauce. Also - would love to see your take on gyoza.

[@HaqalDama]

Always love to see Jays pop up in your videos!

[@ereisz]

Gracias ❤

[@ArielK1987]

I really hope Chef David Chang doesn't see this. Cause if he did, he might sue Brian for trademark infringements.

[@K0okyKats]

I should sue David for that rubber chicken sandwich his restaurant served up last visit🤢

[@JohnHausser]

Leave David Chang alone! Dude seems on a decline ! Not sure why tho

[@hurley31]

Well this recipe is stolen from somewhere.

[@andrewkrahn2629]

why Chang's recipe specifically?

[@ripfrickingben]

​@@andrewkrahn2629In the past, Momofuku tried to trademark the term "chili crunch" and issued a bunch of c&d letters to anyone producing their own "chili crunch" but has since stopped. it's generally an asshole move to put down the underdogs just so you can make a couple extra bucks

[@cerulean5032]

Love seeing some applications of the sauce, I find that is often lacking in recipes.

[@Kirblin101]

Nice video brian, You should make a ice cream video (ice cream in three ways), I think that would be fun!!!

[@alveus8205]

Yep, I’ve cut myself really bad with the mandolin. Lesson learned. Now I use the cut glove.

[@ianboylan1981]

Hi just wondering if you've hit the blade with the cut glove and how good it is at stopping it? My housemate cut herself really badly with the mandolin (didn't use any protection though) and I've been using the guard since that comes with it, but it's definitely harder to get small things like garlic sliced.

[@Patchumz]

@@ianboylan1981 Cut gloves are fantastic and won't allow damage through. The only concern is blunt force trauma, which should be practically nonexistent from a mandolin. Bringing down a cleaver on your hand will hurt though. You could also get a more proper chainmail glove if you're looking for even more protection for whatever reason.

[@KevinWindsor1971]

​@@ianboylan1981My Ace Hardware sells this brand called Marlin that my mandolins won't cut through at all.

[@DreadKyller]

@@ianboylan1981 Depends on the quality of the cut clove, but if the glove is of good quality then unless you're using excessive force then they are quite effective, it might still let some cutting occur, but not too often and to a much lesser degree than if you weren't wearing them. You slice things pretty thin usually with a mandolin, you're more likely to take off a bit of the glove before your actual fingers come into contact. That doesn't mean the gloves are a ticket to be reckless, you should still use the device as safely as you can, but if you hit the blade the gloves do help.

[@alveus8205]

@@ianboylan1981nope. Haven’t cut myself since I’ve used the gloves. Although I’m also WAY more careful. I definitely respect the mandolin more since the injury.

[@PeterJPalmer]

YUM! Been making my own Sichuan chili oil, so will try this chili crisp version soon. Happy Thanksgiving!

[@bradk7969]

PS love your new knife. Form function super sharp. My new fave. Made In collection is coming as a Christmas present to myself lol

[@JoeAuerbach]

Looks baller. I'm going to make it for Thanksgiving.

[@dozure]

I only ever put it on a fried egg on some rice, or in ramen. Guess I need to branch out.

[@Phnxgirl]

Ooh, I might have to try this one! I keep buying and trying chili crisps because I WANT to love it, but so many of them burn my mouth further than I'd like. But this weekend, I went to a ramen shop, and their chili crisp/oil just left a warming sensation in my throat vs the burning in my mouth (and it was PERFECT), and I wonder if it's due to a swap like the gochugaru here! Time for experiments!

[@liteprotoss]

Making it is way cheaper too. Plus you get to have a nice smelling house for a while :)

[@omiomiomi]

Fairly similar to my recipe, just the double infusion is a new thing. Definetly gonna try that out in the next batch

[@PhrenicosmicOntogeny]

I'd try drizzling some over shrimp and grits.

[@parkerwillett2238]

Hey Brian! Did you try this recipe with fermented soybeans (douchi)? I love the jarred chili crisp with the soybeans, how would you add them? Perhaps add them with the second fry dry mix?

[@mckkyl]

What's a valid alternative to peanut oil for this recipe? I know most peanut oils are highly processed and don't generally contain the protein related to allergies, but with a severe allergy in the household, we simply don't use peanut oil.

[@leighharrison3668]

Excellent!!🤤

[@fusionnm]

I happen to love extensive heat. For someone like myself who would like to amp up the spiciness, what chili's would you recommend?

[@Sletchman]

I have a heap of Aleppo Pepper, I wonder how it would go using the same recipe/technique? It's tasty as hell, and not too hot. Different flavour notes to Gochugaru, but still nice and complex and kind of fruity.

[@AnthonyRose]

Once you get past cutting yourself that one time on the mandolin, you’ve learned your lesson and still love using it. 😂

[@newmancl0]

This is cool. I bought a massive jar at my local asian mart. I'm probably set for life :D

[@bastiat691]

Did you know that Sichuan Peppercorns are actually in the same family as Citrus?

[@TherapeuticHeadshot]

Tuesday upload? It’s a Christm- wait *checks notes* Thanksgiving miracle!

[@jhouck1969]

What is your opinion on food grippers with a mandolin?

[@lakyljuk]

Looks very delicious. But how exactly does it work, when you add salt, msg which cannot be dissolved in oil and also you add soy sauce which cannot be mixed with oil too. How does it work? I get you need to mix it before serving, but still i dont want to crunch on undisolved salt or msg.

[@SolarE845]

Made my own chili oil a few times now, I found in my last attempt that frying the sichuan peppercorns whole with the other spices infuses enough of the numbing warmth into the oil without having the chance of coming across piece while eating. cloves and cardamom and black peppercorns go nicely aswell.

[@BrianLagerstrom]

Frying in the oil then straining is a good move to avoid death by Szechuan

[@AaronLaye]

Nice recipe! Is it necessary to quickly fry the Star Anise to open up the flavour before using it, or not necessary?

[@BrianLagerstrom]

If your using I would fry, no other way to really ge flavor into crisp.

[@forthex]

"sanguine" is another great word for blood-red

[@halarioushandle]

Hey fellow Bri-guy! Trader Joe's had a jalapeno lime chili crunch that I love, but they don't make anymore. How would one make something similar with lime zest and jalapenos?

[@tristanrl1940]

Bravo! First rate stuff

[@SenatorONeil]

Other mandoline tips: from experience cut proof gloves aren’t entirely cut proof, don’t buy the v shaped ones, and we’re here for the consistency, just go slow

[@Xani13]

Do you *have* to use a plant based oil? Or can you use an animal based oil too?

[@sebeckley]

Or use the finger guard that came with your mandoline.

[@BrianLagerstrom]

I would never honestly.

[@Yonada]

Or just get a mandolin with a thing to hold the thing you're slicing. They're pretty easy to find, and even quite cheap.

[@griffinmalcolm1132]

Any subs you'd recommend on the oil and nuts? I'm allergic :/

[@NaderiaPlays]

Out of curiosity could one use a different type of oil? that also work just as good. I got a nut allergy so I am actually not sure a peanut oil would be okay xD either way looks amazing!

[@PeterJPalmer]

Yes, you can. Good old veggie oil will work fine; just choose something neutral flavored with a high smoke point.

[@ethansiew61]

I use canola and avocado oils for chili oil/crisp (I live with someone who has a nut allergy).

[@beezelbuzzel]

Will Avocado Oil work?

[@DS-po6zd]

If it's mild it's not chilli oil or crips, but by all means go ahead.

[@jps0117]

Never heard of these!

[@wiwychen]

Wait, did you discard the first round of gochugaru?

[@numrii]

damn this looks insane!

[@Outerspacepotatoman423]

My poor knuckles are littered with mando scars. Some from the dullest blades ever that it “chunked” my skin rather than cutting. The last mando injury occurred just last Super Bowl. The cleanest biggest slice from my middle finger tip💀

[@jessicakeeney2343]

So good 👏💃

[@eccentricbeliever7]

No shrimp paste?

[@نوافرشيد-م8د]

Make your own brand using this recipe and I'll subscribe to get you chili sauce maybe once a month.

[@Mia45v]

Your videos are a shining example of how to make quality and interesting content. Thank you for your talent and effort!🏘💷🐼

[@andrewriker5518]

I have "knife " gloves that I use. And yes, I have cut myself many times 😢

[@grahamkawula1831]

This is sick. Any chance of a gumbo or shrimp and grits recipe in the near future??

[@artemonstrick]

hint of anis

[@ChuckWestfield]

Is there a trick to peeling garlic?

[@BrianLagerstrom]

Will show in future vid

[@Banditxam4]

This better be very good 😂😂😂💀💀💀💀

[@danl4720]

I’m sure those containers are stained and done for right, in the best way possible

[@LunnDT65]

Brian, stop reading my diary. I made a batch a week ago and said, “BL could do better. Wonder if he has a video…” 🤯

[@tinahillsdon2776]

looks delicious, but too much work, Ill stick to my La gama, thanks

[@smokeacoil]

ummmmm.... is no one going to talk about the bagel

[@Mansellto]

That mandoline shot, with just the glove, was an uncomfortable watch

[@BarbusCraft]

Hope you have a good lawyer 🤞

[@irishmarine3]

first and dank

[@randyredmon9808]

Can't wait for this recipe! Bummed that most chili crisps are hard to make and are guaranteed to be made with seed oils if you buy them

[@Novotny72]

god I hate mandolins. Every chef wrecks themselves with them.

[@docholliday4546]

thats not a japanese mandolin!

[@georgepretnick4460]

Brian, you have a knack for making everything crazy complicated including ingredient accessing. Hint: Not everybody lived in NYC or LA, or wants to hunt the internet for arcane ingredients. Most people will just Amazon some chili crisp and go back to real life. Brian, you are misjudging your viewership. Maybe some of your viewers actually are trying to win a Michelin star, as you are, but most are not.

[@frankgrimes465]

I'm not going to make it either. Too much work for me personally. But instead of crying about the fact that every one of his videos aren't tailored to my specific self-limits, I just went on living my life. You should try that.

[@violentmeadow]

I generally enjoy some spicy things, but evey-time I have tried chili crisp it just tastes like hot dirt, I would rather just use Chili Garlic sauce

[@thomasnolan5897]

Nope……..too much mess…….too much work not enough return. That said, I am now going to make a sheet pan apple pie for Thanksgiving.

[@AdamMikolon]

only 4 views in 45 seconds, bro fell off

[@Tina12c]

Your videos are always uplifting and energizing! Thank you for your creativity and warmth.🎸🐙🤟