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As a Chinese kid growing up, its cool to see the mainstream adoption of our foods and condiments we grew up with in our fridges and pantries like chili oil, chili crisp and sriracha.

Hi Sam. Been watching for a couple years. My dad died a month ago and he was a terrible cook (and I love it) so watching you and Max cook together is meaningful to me. That's all.

Here is a hard copy of recipe: Chili Crisp Oil Ingredients • One cup olive oil • Half dozen slices of ginger • One shallot (to make third of a cup rough chop) • One third of a cup of garlic cloves (rough chop into bits) • Qtr cup of red chili flakes • 1 Tblsp smoked paparika • 1 Tblsp toasted sesame seeds • 1 Tblsp brown sugar • 1 Tblsp soy sauce Directions 1. Bring cup of olive oil to medium heat, add ginger while heating up 2. Combine the chili flakes, paparika, sesame seeds and brown sugar in a mixing bowl and stir 3. Remove ginger from heated oil and add prepped shallot and garlic to the heated oil. (heated oil should be at a simmer/slightly bubbling) Cook until garlic and onion golden brown…about 20 minutes) 4. Once garlic and shallot are golden brown, add them with oil to mixing bowl with other ingredients. 5. Add 1 Tblsp soy sauce to mixing bowl…..Enjoy - Should last about one month if kept in fridge kzfaq.info/get/bejne/htRhZbV305rafp8.html

"Leave the gun! Take the cannoli!" Love The Godfather.. timeless classic

Absolutely LOVE making Chinese chili oil, so I will definitely need to try this out. Only thing i'd personally do is maybe add some peanuts and black vinegar.

Chili crisp really shines on a PBJ

Love chili crisp, but I did not think of making my own until now

I needed this recipe a week ago (leftover shallots)! Thank you so very much ... very creative and looks delicious (as always).

I did this with a more simplistic recipe, given one of the most popular ones can be summed up as chill flake, onion, MSG, sugar and salt. And even though I boneheaded it up and nearly burnt my onions it still turned out pretty delicious. I'd highly recommend that if you don't trust yourself- take off the alum/shallot/onion portion 3-4 minutes early.

Such a simple recipe and so delicious! Crispy chili with a tender and juicy egg creates an amazing texture!

I never knew what was in the crispy chili oil mixture. A good one to make. Thanks.

Hey Sam and Max! Taco Bell used to have these Ranchero Chicken soft tacos with the avocado ranch sauce…would love to see your take on it! Something fresh and fun for summer!! Love all your recipes!! 😍

Love the show Guys. Can you guys please do a recipe on the old school cafeteria style pizza from the 80s! The square burger pizza we used to get only on Fridays at school…. Man such fond childhood memories! Keep up the great work.👍

Definitely making this, I've always wanted to try it but fresh now looks so much better

Use the Chef John trick of breaking the thick part of the egg white to make it cook even and fast! Love this!

Chili oil and beef pho together is so delicious. Addictive.

A true cook you are. I like how you roughly eyeball the portions and just put it in unlike other recipe videos where they have to waste a little bowl for every single ingredient like why not just put it directly in

So glad to see you make something I make every other week, put it on everything.

OMG this looks amazing! I LOVE chili oil and never thought of making my own.

Great stuff! I've been making my own for a couple of years. Add 2 chopped Serrano peppers and 4 star anise. Remove the star anise before combining back with chili flakes. Out of this world. Love your videos

I watched your video at 2pm and made my first batch. First time ever trying to make this. It turned out excellent. Thanks for the video.

This was the just the kind of thing I was looking for! Thanks for the video!

Bruhhhhhh just whipped this up since I was already making dinner for tonight and the next few days and HOLY SHIT the umami you get from this is UNREAL! I didn't have ginger, also used avocado oil instead. Didn't have a shallot so used yellow onion instead. I think that really made a huge difference in the sweetness in the end for me! This is a banger, gonna keep this one forever!

Thank you once again Sam. Presenting yet another delicious reason to make tasty food and the challenge of trying to NOT break my diet at the same time...

I figured i could make this myself, but got it just to try and loved it! So glad to see this video!

I’ve been looking for a recipe for this!!!

That looks amazing! I made the butter spread that you put on the Baja shrimp and it is delicious, but this! Oh my!

never thought to make it myself but i'm glad I know how to now. Love that you brought back let it do its thing!!

I purchased a packaged version from my grocery store. It’s yummy, but I’m sure this is much better. Thanks for sharing

Have to make this stuff. Thanks Sam!!!!!!!!

Hey Sam 👋 We’re at the cottage and brought the Chili crisp my hubby made this past week… our new favourite way to eat corn on the cob is drizzled with your crisp… amazing!!! We live in southern Ontario and we’re so looking forward to celebrating our 25th wedding anniversary in San Diego at the end of October… we will be visiting all of your restaurants 😊 Keep up the awesome recipes! We watch every week ❤️

Made this last night with a minor tweak or two. I used olive oil and red pepper flakes (didn't have chili flakes). Man, that stuff is delicious. The sugar gives it a nice little hint of sweet to go along with the crunch. Thanks for the video.

Yummy. You always please the pallet! Thanks 😊

I hadn’t seen y’alls (sorry Texas) videos until I was looking at the new Traeger Timberline. I can’t tell you how happy I’ve been going back and watching ALL of your videos. Sam, please keep doing what you are doing. Your shit (videos) are fanfreakingtastic and you are truly helping the layman cook. It’s great video work, editing and content. I don’t know if you, Max or Chance are to thank but I want you to know, it’s fun, visually appealing and just damn entertaining to watch. Thanks again, Brett

I've made shallot oil and garlic crisps, but have never combined them. Thanks for this. I will be trying this next time I run out of my flavored oils! :)

My copy of Sam the Cooking Guy Between the Buns arrived yesterday. I had other commitments but read parts of it today. OMG, it is fabulous. I have been cooking since I was a child, now 74, in the few pages that I read I learned some new tricks. Well, not tricks but methods. I did not expect to get a hard bound edition, bonus. Thanks from an old fart from you home town of Vancover. Keep well.

OMG. I have been waiting for this. Thank you so much.....

Thank You! Wow, for once someone has shown me chili crisp made from items I actually have here in my kitchen today. Can't wait

Great content thanks for sharing

Love the B roll shots in this vid your production is beautiful 🤩

I made this and it’s soooooo good! Thanks!💜🙏🏽

I'll have to try this. I always buy S&B chili oil w/ crunchy garlic. I use it all the time. It is great to see how to make it myself.

Awesome! Makin’ this soon!

I’m going to try this recipe today, will it be the same if I make it with Avocado oil?

This is the BEST! Thanks Sam! I make this regularly and love your videos!

I been putting it on vanilla ice cream with a little chocolate syrup and a little bit of salt. The flavors really compliment each other.

I'll put that stuff on my ice cream.

Sam, my fellow Canadian. We love you and the fam dude!!! Tried this on Grilled Cheese - wooooooow!!! Keep on keeping on Sam!! Thx for representing the Maple Leaf well!

I will have to try this. I love the HEAT! By the way, today my wife gave me your knife set for my birthday. Can’t wait to use them, also got an ooni and this chili crisp will go great on a good pie!

We've had Chinese food in America for over a century. And only now are we being introduced to this? Holding back the good stuff...lol

Never heard of this but I'm so trying it out. 😋

I need to made this one!!

Things you only hear on Sam the Cooking Guy: "Stomachs don't gleek" "It wasn't my throat, it was my stomach" "That's how far down, the gleekiness travelled" Sam the Cooking Guy....come for the food, stay for the gleek.....

Yes looks delicious

Needs salt, ground pepper and crushed peanuts in the chili mix, and also some fried bay leaves, star anise, cinnamon and Szechuan pepper to further aromatise the oil!

I love spice and this seems like a game changer. Eggs & spice is always good.

"My stomach just gleeked"🤣

My sesame seed keep falling to the bottom of the toaster, what do I do to stop this?

that was some hilarious editing there, max!

SAM CAN YOU MAKE SAIGON WINGS !!!! we had them at a restaurant in Santa Barbra and would love to see your recreation of them so we can copy your recipe and make them!!! Absolutely delicious!!!

Nice, thanks!

Sam, could you use avocado oil for this instead of vegetable?

The stuff is addictive.

cream cheese and chili crunch on a toasted bagel. absolutely insane

BIG UP Singapore for the egg yolks

Ima have tobtry this it looks great

When sam says you can put this on everything, he wasn't kidding! I know people personally who puts this on ICE CREAM.

Ah yeah! Making this for sure!

Yummm!! Do you have a recipe for Sichuan Dan Dan Mian noodles???

I love spicy garlic chili oil. I used to put it on my rice all the time. But the jars sold here are the size of baby food and a bit pricey though.

THANK YOU, SAM!! THIS ASIAN APPROVES, AND IS ALL GRATEFUL.

This will not last long. It’s addictive. It is great added to grilled cheese sandwiches.

Heard you on Chicago radio today. I’m like “hey I watch that guy, he cracks me up”

I've made the Lady and Pups version. It's tasty to have around.

Briliant. Was thinking of doing this ourselves!

Thanks for (finally) doing this. I was wondering where it was.

This thing is insane!!! My god!!! Where else can we use it?

I love chilli crisp, I honestly go to my fridge with a spoon and just eat it straight out of the jar sometimes

Chili crisp mixed with honey, sriracha over broiled salmon is great

I make this in bulk all the time with my own variations. I freeze it in small jars and pull out as needed. Shalom 👍🏻

Sam changed his watch for fixing the clasp of his usual one :D

this sauce is addicting....i go through a jar a week from Trader Joes....i sure will try making it myself now

Stuff is legit. I made a batch and polished it within a week. Just made a double batch. Been using avocado oil for the "health" benefits over veggie... Only issue is it takes me sooooo long of simmering on low to get things to brown up, and seems to start burning on bottom of pot before ever really gets the crunch? Still good, though. Am I going TOO low? Legit talking over 30 minutes before getting color.

Sometimes I fry eggs in a mixture of oil and sambal, this might be even better!

Just got my copy of the New Book Yesterday .. can't wait to get cooking.

You should show how to make a good Szeschuan sauce. I make my own and use it on almost everything.

Have never heard of chili crips, I feel like I've been jipped lol Gonna have to try, thanks for sharing!

Similar to salsa macha we make in México. You should try that one too!

5:41 Gold Max gold. Cheers.

I did it and I love it so much

Yum. 😋

Made this this morning… made a bacon egg and cheese on a grilled english and topped it with this… sofa king good

Hey Sam, Greetings. Big fan. I have a request for you for 2 of my favourite burgers... One is TGI Friday's Signature Tennessee Whiskey Glazed Burger and the other one is Nando's Nandocas Choice Burger (Garlic Bun + Coleslaw + Peri Peri Chicken Breast + Cheese) It would be great if you can guide us with home made Garlic Peri Peri Sauce too... and the Whiskey Glaze... Seems like bit of a challenge :) Thanks. Regards, Deep

I see a lotta youtubers use this in their cooking. Now you're showing us how to make it. Cheers.

I bought some Chili Crisp from Publix and Ill be honest it is BLAAAAND. Light chili flavor with heavy olive oil flavor. I need to make this. I want flavor.

Sam, I think you missed one thing to make the egg perfect. Once the egg white has solidified, start splashing that hot oil on it to give it more crunch. Just the white, leave the yolk alone. This was shown to me by an excellent chef in Shanghai who made the most wonderful fried eggs I've ever had. He might also have suggested using a wok to make the egg.

My son and I have been riding this chili train for years!!

One of the coolest cats on here 😎

i prefer to add the chili mix at the end straight into the oil pot. then kill the heat. cooks the chili just a tad more