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

IMPORTANT NOTE - Please be super sure that the glass jar you are using is heat proof before pouring in the hot oil OR use a heat proof container first to make the oil then when it has cooled down completely, transfer into a glass jar of your choice
LEARN HOW TO MAKE CHINESE SPICY CHILI OIL EASILY AT HOME
LAY HO MA!! So the previous episode that was filmed for making chili oil is really just a starting point recipe. Really, you can flavour this chili oil to whatever your heart desires. This method takes a bit more time than the original, and requires a few more spices, but you will love it and will need to always have this on hand! Join me in this episode and learn how to make a next level Chinese chili oil recipe right at home! Let's begin
Ingredients:
2 star anise
1/4 tsp cloves
1 tsp sichuan peppercorns
1 stick cinnamon
4 cardamon pods
2 bay leaves
1 tsp black peppercorns
1/2 cup Korean pepper powder (gochugaru)
1 tbsp white sesame seeds
2 tsp Himalayan pink salt
4 pieces garlic
small piece ginger
3 sticks green onion
2 cups avocado oil
splash of black rice vinegar (or regular rice vinegar)
Directions:
1. Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside
2. Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices
3. Roughly chop the garlic, ginger, and green onions
4. Pour the avocado oil into a small saucepan and add in the garlic, ginger, and green onions
5. Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min
6. Carefully strain out the oil with a sieve
7. Add a splash of the vinegar into the jar followed by the hot oil
8. Give it a stir and let it infuse for half a day. Keep in the fridge for a few months or in the pantry if you use it often like me!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZbin chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• NEXT LEVEL Chili Oil R...

[@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"!

[@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

[@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

[@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.

[@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 ☺️

[@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.

[@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]

🥳🥳🥳

[@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!

[@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 🥳

[@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!

[@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.

[@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]

👨🏻‍🍳🥳🙌🏻

[@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*

[@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.

[@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

[@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!

[@Shubh22]

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

[@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! 🤩

[@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.

[@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

[@mohamadnadar9745]

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

[@Meena-md2pe]

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

[@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.

[@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

[@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. 😂

[@laurawong6065]

I love it when you speak Chinese in your videos!

[@joancase5631]

Today I made this amazing chili oil. The aroma is amazing! Thank you for your easy to follow recipe.

[@emmajakeman3682]

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

[@justinajones3000]

Me, too.

[@novembersky3749]

will follow Wil! hyhy

[@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]

😅

[@hubercats]

Hi Wil - I finally made your Chinese Smokey Flavor Oil recipe and have to say that it is outstanding. Thanks for sharing your considerable culinary expertise. - Jim

[@heavenlydesign143]

Love in a jar! SWEET!!!

[@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!

[@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.

[@wendyvanbrussel2476]

Made a large jar today. My second jar. I absolutely love this oil. It's very smokey and fragrant, not super hot at all. I use it in all my noodle and fried rice recipes. 👌

[@peterf1]

Sooo glad I found your channel. I love cooking for my wife, and she's been after me to alter to a more plan based cuisine. Your dishes are so delicious sounding. I've eaten lots of different cuisines and there's a familiarity and unmasking to several dishes I've already checked out on your channel. Subscribed!

[@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 🙃

[@no1isabovegod532]

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

[@narrowgates7895]

Ok y'all, here's my confession; I'm a Yeung Man Cooking die hard fan!!! I have made several of his recipes and literally EVERY SINGLE TIME it comes out delicious 💯😀 So, in short...this channel ROX!!!

[@YEUNGMANCOOKING]

Oh wow! It is a pleasure knowing that we are cooking together 🤗 and glad to hear you are enjoying!

[@blackhorse2947]

This recipe is amazing……..⭐️⭐️⭐️⭐️⭐️

[@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

[@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.

[@MsBlackpk]

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

[@YEUNGMANCOOKING]

🥳🙌🏻

[@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 👌🏻

[@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!

[@user-ge3ey8rd3l]

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

[@america369_xyz]

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!

[@marilynmccall2879]

I wish I had a spice cupboard like yours.😊 Love your recipies, watching you cook and especially listening to you talk. You have a very calming voice. Watching from Canada.

[@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 🎉

[@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.

[@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!

[@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 🙌🏻🥳

[@jgam6432]

i wish i had a kitchen like yours! so clean and organized

[@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!! 🤩🌟🤩🌟🤩

[@gotikka7727]

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

[@sombrillasprotectoras4636]

Second time making this! Using Chile guajillo and cilantro seeds in place of Korean red chili powder and sichuan pepper corns and it’s still amazing! We just devour it and put it in everything. Highly recommend and easy to make.

[@YEUNGMANCOOKING]

👨🏻‍🍳😎

[@korywatson4753]

OMG, it was quite simple to make, but tastes like it took forever with the flavors all so pronounced. Wow, it's now my go to for everything. It gives everything a bit of Asian flare!

[@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.. 😋

[@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.

[@deniseolson8771]

Just happened onto this chili oil video. Great tutorial. Simple, straight forward directions without all the unnecessary commentary.

[@katialamanna173]

Is it crazy that I find all his videos relaxing?

[@YEUNGMANCOOKING]

🤗

[@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]

🥳🙌🏻

[@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!

[@latttttitude]

Yes! Made this today. You are a hero to many of us. You have demystified Asian cooking! Thank you Will!

[@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]

☺️

[@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

[@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 🙌🏻

[@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]

🥳🥳🥳

[@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

[@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

[@rdewan10]

Beautiful looking chili oil. Great recipe. Thank you! I would also add some red chili flakes to make it even better.

[@dazedconfused5019]

Love the oil on everything, including over-easy eggs.

[@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.

[@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

[@linlingwenvegetariancookin4742]

this is what exactly i want to learn, find the recipe for a long time !!!! thanks ！very clear procedure 。

[@jpwall]

Amazing! I can just imagine what the oil tastes like.

[@garya3056]

Oh man! Upgrade time... 🤗. Happy New Year to you and your community here, Wil! 😎🥂

[@YEUNGMANCOOKING]

Happy new year Gary ☺️🥳

[@garya3056]

@@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

[@yudo2639]

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

[@amida9195]

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

[@ardinsasmito389]

In 3 weeks we’ve gone through two jars of this oil. I’ve made chilli oil with other recipes and this is by far the easiest recipe that’s packed full of flavour. I catch myself having a spoonful straight from the jar sometimes! (that’s my guilty pleasure😋) I mix this in with fresh plain wonton or fresh flat rice noodles with green onions and cucumbers and have it cold when I’m feeling too lazy to cook. Reminds me of street food in Singapore. Thanks so much Wil for sharing all your recipes.

[@YEUNGMANCOOKING]

😁👌🏻

[@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! 🙏🌈🌺

[@leahmann9051]

Love your other chili oil! Been using it very often. Excited to try this one now!!

[@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

[@ruchiramunjal6061]

I’m Very Picky When it’s to Buying Oils , Sauces or other Condiments. Learning a Simple but Flavorful Recipe is always Appreciated. Thanks For Sharing Yeung . 🙏

[@divinewind7405]

Wil; since discovering you, on youtube, i have firmly become a devotee...you're lucky i don't purchase a plane ticket and come directly to worship at your spice cupboard 🙌 As for this chilli oil, NEXT LEVEL is an understatement; it is INCREDIBLE; I am sitting here sniffing my jar of it and then comparing it to the shop bought one i had here and there is no comparison; the shop one smells good but burnt in contrast to the smoky, beautiful aroma cascading into my nostrils from your chilli oil; YOU ARE A FOOD GOD, NO MISTAKE. BLESS YOU MAN. ✌🏻

[@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.

[@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

[@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! 🙌🏻

[@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]

🥳🥳🥳

[@the_inquisitive_inquisitor]

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?

[@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.

[@yodrewtube]

It looks so bloody good. I’m adding this to my pantry! Thank you

[@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

[@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)

[@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!

[@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! 🙌🏻👨🏻‍🍳

[@paulinegadea]

We make it at least twice a year now, this is so good thanks

[@jonimaricruz1692]

I need him to be my kitchen cupboard curator.