HOW TO MAKE CHILI OIL | COOKBOOK EDITION | CHINESE SPICY SMOKEY OIL (中国辣椒油)

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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

LAY HO MA everyone! Do me a solid and don’t skip this episode if you’re not into spicy food! This chili oil is not really all that spicy, but rather extremely aromatic and smoky. It is an amazing flavoured oil to have on hand for many Asian dishes. Join me in this episode and learn how to make Chinese chili oil. Let’s begin.

INGREDIENTS:
2 tsp Sichuan peppercorns
4 tbsp red pepper powder/gochugaru*
2 tbsp white sesame seeds
1 star anise
1 bay leaf
1 tsp sesame oil
1 cup grapeseed oil
1 small piece of ginger

*find Korean red pepper powder/gochugaru in Asian grocery stores

DIRECTIONS:
1. Crush the peppercorns in a pestle and mortar. Then, add all of the dry ingredients into a mason jar

2. Add the sesame oil into the jar

3. Heat the grapeseed oil in a saucepan over medium high heat for about 5-8min

4. Place the ginger in the oil

5. When the ginger turns golden brown, remove it, and turn the heat off

6. Carefully pour the hot oil into the mason jar

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube 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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Comments

Safieh T says:

CAN I use olive oil instead of grapeseed oil?

Safieh T says:

Sir can I use black pepper corn?

G. David Tenenbaum says:

Purchased your cook book and it is an absolute must for anyone with a serious collection of cookbooks. Thank you! As for the chili oil, Icould not find anything labeled, "gochugaru" at the local Korean market so I purchased Kimchi Red Pepper powder. Is this the same thing? I am assuming the sesame seeds in this recipe are not toasted and without the hull. Is this correct? The Teriyaki noodles in your cook book calls for black rice vinegar. The closest thing I found was Diluted Sweetened Black Vinegar by Koon Chun. Not sure if this is the same thing as black rice vinegar in the recipe. Thanks again for opening up a whole new chapter of cooking.

Silzaress says:

I finally made this today. Made double the amount, so I also put 2 anis in there or do you think 1 would be enough? But it smells so freaking incredible omg! Thank you so much 🙂 Tomorrow I will make mapo tofu (your recipe) with it. My parents are coming over to visit. 🙂

Ash W says:

OMG!!! Just made this… love the smell….. cant wait to taste it.. tks…💛💛

Tias says:

I tried making this. And it really isn't as good as you and every other food youtuber make it out to be =/
Like it looks nice, but taste wise you might as well just have added some chili flakes on a dish and gotten the same result.

The egg-plant dish you had however was relatively good.

Sandra Allison says:

I just found you. Being vegan, I'm always looking for new inspiration. I LOVE Asian cuisine!! Your videos are soothing in your simplicity and speech. After learning more about you personally, I can see the artist in you. Food is a happy medium that I see all of your artistic interests. And, I must say, you are very wonderful to look at too! Thank you for sharing your talents. 💜

Ani G says:

Hi Wil! I just subscribed!! Question. Don't shake the contents? and if no, can we add grapeseed oil once more to use the ingredients sitting at the bottom? Thank you.

Sherry Roberts says:

Wil, I HATED the way my kitchen smelled when I cooked this and jarred it up. Let it cool and then a couple days later took it to my friend's house. We put it on some cooked rice and I was SMITTEN !! How freaking delicious this is!! Yummers! LOL Thank you for this recipe! Do you have a chili oil recipe using peanut oil and chili flakes?

Niki says:

Amazing videos!! Thank You. I need your book.

Hiren Jani says:

Thanks for the recipe. Where do we find red chili powder? Thanks

Jeannette Delodder says:

This looks incredible 😍 can't wait to make it.

mommy Kim says:

does the bay leaf stay in till jar is empty or come out after oil cools? Finally going to make this!!

Markus Liu says:

Can I use other than grapeseed oil? What is your suggestion?

Julian Eaton says:

Can sesame oil be substituted?

Jenn Sluis says:

hey, Will… great recipe! I have a bag of dried chile de Arból, do you think that would work? ty

marquifitness says:

Just made my first batch. Can’t wait to try it on … well, everything. Thanks 😊

Minnie Naveen says:

Wil, this is awesome incredibly easy…I am gonna make it and store !

Omg Blair says:

Instead of red pepper powder can I just use chilli powder?

Peter Previte says:

LAY HO MA Chef Will …. I just made your chili oil …. ok first off I'm never buying it again, it's expensive and it doesn't taste anywhere near as flavorful as this, and secondly, I can't stop tasting it as it's cooling! I'm cooking with confidence!

Elsa&lisa says:

Hi Will. Where does the chili powder come from?

Shaun Ballard says:

This looks delicious. I have several different kinds of red chili powder and am wondering if there is a specific kind you use? Thanks

Tammie Wanless says:

What brand of Sichuan peppercorns do you recommend?

Naz. says:

Really want to make this! I have everything except the grapeseed oil, could i use another oli?

Photo chix_ says:

I'm not sure if this has been already asked but is red pepper powder the same as cayenne pepper or chili powder? Can you use cayenne pepper or chili powder?

J P says:

Thanks for all your wonderful videos….love your no-nonsense style! I just made your chili oil and vegan mapo tofu and they were both amazingly delicious! I was just wondering how long the chili oil will last out on the counter and how long it will last in the refrigerator.

Noemie Nioura Licini says:

Can you use it to cook straight away or does it have to « marinate » first?

Fia Wessén says:

Hi! I absolutely love your videos and I just bought your e-book.
I have one question (at the moment hehe, there will probably be more);
I have never used grapeseed oil, nor have I seen it at the store. How much impact does it have in the recipe(s), why use it instead of another oil, like canola oil? And if I cant find it (for a reasonable price) what can I use instead?

Ricardo Urroz says:

Well this looks so good I am ready to give it a try. Have a question though: I live in Mexico and the Sichuan peppercorns will be hard to find. Can it be changed for black peper corn? Also the grapeseed oil for avocado oil for example? Also, since it´s mostly oil does it has to be refrigerated? Or can it be sotred in a dry cool place?

Vickie Patton says:

Just made the chili oil and it’s absolutely amazing. You are so right, I’ll never buy chili oil again. Thanks for sharing.

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