How to make chili Oil Crunch (addictive)

It about time we take back our money from big Chili oil and make it for ourselves! Nobody wants teeny weenie bottles so I’ll be showing you step by step on how to prepare crunchy chili oil by the quart! While I wouldn’t call this perfectly authentic, It takes the authentic styles of great chili oil and turn it into something ANYONE can make!

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Here is the recipe so you aren’t wandering for it! ⤵️

1 quart neutral oil
2Tbsp coriander seeds
4-5 star anise
2 cinnamon sticks
1/3 Cup Sichuan pepper corns
5 crushed garlic cloves

1 Cup asian red pepper flakes (or red pepper flakes)
1/4 Cup dried onion flakes
1.5tsp salt
1Tbsp black vinegar (or balsamic vinegar)(try to use Black!)

to finish
2Tbsp sesame seeds
1Tbsp Sesame oil

chili oil is one of those things that taste amazing on everything even on ice cream but one problem I have is that it runs out so fast and if I want to get more you already know that I’m dropping at least 10 bucks for this little thing what do I look like eating this baby portion so to solve this issue I decided to make my own and by the end of this video you’ll be making the most amazing chili oil without paying over 10 beans for this baby bottle every time it runs out because nobody decides how much chili oil we should be eating except us and make sure to like And subscribe to and the chili oil deprivation so the chili oil you make is only as good as the oil you’re using so using plain oil without spices infusing into it is not going to cut it so for this blend we’re going to use 2 tbspoon of coriander seeds four to five pieces of Starnes one large or two small pieces of really high quality cinnamon sticks 1/3 of a cup of Sichuan peppercorns and finally four to five pieces of crushed garlic a look at this one trying to sprout and be something of himself for this recipe use a neutral oil a neutral oil is just an oil that has little to no flavor so that the ingredients we use can be the star of the show pour one quart into a pot along with the garlic and the spices and allow this to come up to temperature warning though we don’t want to fry our spices so gently simmer it for 1 to 2 hours we want to maintain a temperature between 230° F to 250° f as long as it’s within this range there shouldn’t be an issue now you just find something to do for the next 2 hours three two one go what y’all think of my flowers yo why don’t men get flowers man y’all ever noticed that look how beautiful they are you doing good girl I’m D you’re doing really good this one actually started to bloom little flowers how pretty just give it some food in the water right there spray it a little bit hey it’s like a relationship you got to spray it and don’t go to no other Gardens all right focus on your flower hold up hold up that’s the L whip right there oh and the missing hub caps uh uhuh we we don’t we don’t speak about that so how about that chili oil while the oil is doing its thing we can now begin with the crunchy part of our chili oil please number one use a big enough bowl and number two use a metal Bowl so that it doesn’t shatter when we add in that hot oil speaking of which one of my glass containers just broke use metal go in with one cup of Asian red pepper flakes if you can’t find this don’t worry normal red pepper flakes also work really well but do expect a little bit more heat I like to add 1/4 cup of dried onion flakes because it enhances the texture and it gives it a really nice onion flavor next thing we’re going to do 1 and 1/2 teaspoon of some ocean or salt and lastly 1 tbspoon of black vinegar this stuff adds an even deeper flavor mix that up really good and you’re basically done you’re just waiting for the oil at this point listen I’m not completely unaware that black vinegar is not available to most of you so if you don’t end up finding this you can use balsamic vinegar to a 1:1 ratio if you don’t end up adding it it’s okay but your chili oil will be a little bit less complex at some point during the simmering process the garlic will start to Brown so just discard that so that it doesn’t cause a bitter flavor to our oil our spices are infused our red pepper flakes are ready so now you’re going to crank up that heat of the oil so that it reaches 320° F and make sure to pour it over your chili mix very slowly so that it doesn’t burn anything and most importantly doesn’t burn you this may look good right now but some spots aren’t covered completely with it ah see that those bottom Parts really needed some love allow it to cool completely unless you don’t want to taste again in your life and add in some sesame seeds and about a tablespoon of sesame oil or adding more layers of flavor yet again this stuff lasts about 3 months but let’s be real this will beun in about 3 weeks top stop playing with me after all said and done you’ve just made the perfect condiment for tempura your favorite soup and yes even ice cream cream I guess good on anything means good on anything cheers hold up hold hold low key it’s getting me is the sesame seeds it tastes very nutty and it goes really well with the vanilla oh my goodness to my surprise it really worked well with the vanilla I would go out of my way to put this on my ice cream I’m sure it tastes B with the shrimp all the way from the ice cream to the [Applause] temporo if you’re somebody who likes chili oil puts it on anything there’s no reason you shouldn’t know how to make it at home especially this big old jar almost as big as my head as you store it on the Shelf let the flavors mature if you think it’s good now check tomorrow it’s going to bloom the flavors even better I’ll see you in the next one my Cooks for [Music]