How to make Lao Gan Ma Chili Crisp AT HOME | My Homemade CHILI CRISP Oil Recipe! | Marion's Kitchen

that smells so amazing that crunch so good okay i'm not eating any more chili actually gonna die crispy spicy chili oil friends you know me this is my kind of heaven we are making our very own version homemade and i think more delicious we're making a version of lao gun mars crispy chili oil [Music] chili crisp crispy chili oil however you call it this is the condiment you need in your life i can't do without this one guys um let's get into having a look at what the store-bought version looks like because this is like a super popular brand and i really like it there is absolutely nothing wrong with it but let's get in here and see what the anatomy is all about so we can make ours even better so this one not just about the chili oil what we've got in here are lots of little crispy bits of chili if we have a look at the ingredients here what have we got we've got you know soybean oil chili onion soy bean salt sugar msg you know this is kind of like a flavor enhancer not just like a spicy condiment and if you have a little taste like so you get like a really dry roasted toasted toasty chili flavor a little bit more than that you kind of get some extra flavor tiny little bit of sweetness and then that little bit of like umami from the msg so what we want is to create a little concoction that does all of those things hits you with the spice gives you a little bit of chili oil for you know that little bit of lovely red drizzle but also gives you some flavor enhancing kind of like powers all right so the great thing about making this at home is that you can tailor it to exactly how you like it i like mine kind of chunky so we're going to go chunky here guys but first of all let's talk about chili's so what you want to do is head to either your asian grocery store or you know head online and look for chinese dried chilies and they should look a little something like this typically you find kind of two versions at your asian supermarket you find really large dark chinese dried chilies or you find this kind of medium size i like this size because they have some bite to them but they're not like super super hot birds eye chilies of course you could use the really hot ones if you want or you could use the really mild larger ones but you know i'm going with this kind of medium spicy medium sized kind of chili now what i want to do here is i want to get these chilies to a point where they're kind of chunky so i don't want chili flakes but i do want to break them up into little bits so i'm going to get some into my food processor here and then just give this a blitz [Music] all right so this is looking good we've got kind of like chunky shreds of chili here and the tree it's so spicy the fumes oh my goodness the fumes okay try not to breathe in when you open up the blender my biggest tip okay we've got too many seeds here too many seeds are going to make your finished chili oil crisp like too bitter for my liking anyway so what you want to do is get yourself a colander not a really fine sieve but one you know just this kind of medium coarse kind of situation where the seeds will fall through but most of the chili will stay in the basket now you give that a shake not too much because i don't want to lose too much of the chili and you can see a load of seeds have come out we might still have a little bit of seed left in this basket with the chili but just a little bit of seed is okay and just dip that into like a largest kind of bowl i'm going to go in first of all with some crispy fried shallots so you can get these from your asian grocery store as well yes you can make them yourself if you would like to but you know what it's just easier i do actually quite like the flavor of the the store-bought ones as well they kind of have an extra i don't know kind of fragrance or something about them i just really like them so and they're extra extra crispy so i'm going to put those in and then i also want some crispy fried garlic which i'm also using store bought i will actually use some fresh garlic a little bit later on to flavor the oil but i really do like using kind of the mix of the the crispy fried and the fresh now i'm also going to go in here with some spices and this is where you can really get the edge on the store-bought version because we're going to add in like some whole star anise lovely and some green cardamom pods as well okay now i want to go in with some fresh ginger here as well i love that fresh ginger flavor next up some sugar just a little dash here just to give us like a balance of the you know a little bit of sweet with the really fiery and then salt because of course as i said earlier we want to make this a flavor enhancer not just you know a spicy condiment and then in that same vein of course we had msg in the original store-bought version which look controversial or not you know msg is one of those ingredients that is in a lot of things a lot of street food that i love to eat in a lot of sauces that i love to eat but i just prefer when i'm at home cooking not to use it in my actual cooking so come at me in the comments if you like i'm not saying it's good or bad or anything really i'm just saying i prefer not to use it when i don't have to at home but i still want that kind of like umami kick so i'm going to go in instead of the msg with some chicken stock cubes my little secret hack here and that's going to give us some extra flavor power as well and in case anyone is asking my chicken stock cubes don't include msg they're all natural stock cubes um but you know each to their own guys if you'd like to put msg in please feel free and do that too now we have our beautiful starter mix here of crispy spicy spiced you know salty umami things what we want to do now is flavor up our oil so i've got some fresh garlic slices here and some vegetable oil you could use peanut oil here as well just like a neutral flavoured oil is best i wouldn't use olive oil just because my preference is not to have that olive flavor in asian kind of condiments but feel free to use olive oil if you would like to the key thing here though is that you really need to watch the garlic because it will burn and then it will become bitter and it will ruin everything so start it cold in the pan like i've done here turn the heat on and then just wait patiently for the oil and the heat to do its thing okay so i'm starting to see some bubbles here just some nice sort of like civilized bubbles and once that starts happening you really want to keep an eye on this and just get your spoon in there and just give everything a stir every now and then okay so once we've got a lot of like furious foamy bubbles um what you're waiting for is for that guy to just start to color so here's the trick guys the garlic will continue to cook even after we turn the heat off so i want to turn the heat off just before it's ready i want the garlic to be just tinged golden when we take that heat off okay so that's the kind of color that you're looking for it's really not quite ready yet but turn the heat off and then just let that sit for a few minutes and then you'll see we'll get a really nice kind of just light golden color okay so this is exactly what we're looking for the oil now will have taken on some of that lovely garlicky flavor in fact i can smell that lovely garlic fragrance um and this is the thing also with the homemade version so if garlic is not your thing then kind of reduce the amount of garlic you could leave the dried garlic out which has a more intense flavor so you can totally you know make your own adventure here but i'm going to get this oil on top of my other crispy bits before it cools down too much and now just give that a really good mix wow i wish you guys could smell this right now you know apart from the chili fumes which are like literally killing me um no it's fine they're really not but i could also smell like the ginger the spices the garlic you know those savory shallots everything ah so so amazing and look at that color like i mean it's just so exciting i do get excited about spicy things you guys know that um okay so what i like to do with this is get it out into some jars and i have to say i think that this is better when it's kept just for a couple of days so that all the flavors kind of infuse into the oil and the oil sort of turns a really bright red so at the moment it is still delicious but will be even better in a couple of days and you want to keep it for up to two months you know i keep it in the fridge just because there's you know garlic and ginger in there which is fresh but i find it doesn't last two months in my fridge so i don't really have a problem with the longevity of the condiment i like to leave my whole spices in here so you know the staranese or the and the cardamom pods uh just be careful when you're going to serve it that you don't obviously crunch into one of those but i like to leave them there because they keep infusing the oil as they sit so there you go friends our very own homemade version of chili crisp crisp chili chili crisp oil whatever you want to call it so if you have a look here we've got the store-bought version which you know it's still amazing it's a condiment that i love to have and i still love it but here's our version with all like the big chunky crispy bits and i have to say i do prefer when i have the time to make this to be putting this on instead but let's go in and have a taste here that smells so amazing that crunch so good i mean it's fiery it's hot but you're not just getting heat you're getting this beautiful fragrance with the spices and the garlic and then just that really big hit of like salty umami flavor from particularly the chicken stock and the salt this one is like so killer guys this is not just like you know like heat killer but like flavor killer [Laughter] love it if i survive this video from eating so much chili and the chili fumes um i will be making more videos about how to use your chili crisp so stay tuned hit the subscribe button hit the notification button and there will be more chili crisp heaven coming your way [Music] you

Channel: Marion's Kitchen

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Keywords: marions kitchen, marion’s kitchen, marion grasby, marion grasby recipes, marion kitchen, cook with me, chili crisp, chili crisp oil recipe, chili oil, how to make chili oil, homemade chili oil, chili sauce, chinese chili oil, chili oil recipe, chinese hot oil, lao gan ma, spicy chili oil, sichuan chili oil, sichuan chili crisp, lao gan ma chili crisp, chili crisp bon appetit, chili crisp oil, chili crisp recipe

Id: bNJn0q3po6Q

Length: 11min 47sec (707 seconds)

Published: Fri Feb 19 2021