Hey guys, a few notes: 1. So two things that were slight screw ups when filming the video that I just wanted to get out of the way. In hindsight, we definitely should’ve made more ‘angled’ cuts on the chilis - if I look at some of the chilis (including the one we had in the thumbnail lol), they were a bit too straight… which makes the sesame tougher to slide into the chili when tossing. Not the end of the world, the chilis were still crispy and delicious… but it means you might have a bit of extra fried sesame floating around. If that’s the case with you too, definitely don’t toss the extra sesame that leaks out… season it, the stuff’s almost as addictive as the chili chips themselves (they work especially great as a noodle topping). 2. And on that note? We scaled the recipe up from what we were testing with for this recipe/video. So at 3:01 in the video, we were mulling over whether the chilis actually needed any more sesame… and ended up adding a couple extra tablespoons - which ended up being too much, which we needed to take out later (for the sharp eyed, you can see a bowl of sesame in the lower left at 4:29 lol). Don’t scale up a recipe for the first time on video, gah. In any event, the next day Steph whipped up another batch using the quantities listed out in the narration, so the recipe itself is not a problem. Just wanted to be upfront about any visual inconsistencies! 3. If you’re having trouble with the sesame, another good idea if working with a larger batch might be to separate the chilis into 2-3 smaller batches for tossing. They can be fried together, but the smaller amount might be easier to toss. 4. The wok might feel a bit crowded when you’re frying. Here that’s actually ok because the frying temp is so low. When people make these lots of times they’ll have a solid large wok full of oil, but then do these massive batches. You can get a visual for what that looks like in this vid from Yunnan: ruclips.net/video/npZMngB5Xcc/видео.html 5. As for chilis, really anything dried that’s (1) red and (2) moderately spicy and (3) either C. Annum or C. Frutescens should work great. If you want to use a more mild chili, go for it; if you want to use something hotter, go for it. I don’t think smoked chilis like chipoltes would come out well, but hey, might be fun to try a few to find out. That’s all for now. Promise I’ll actually write a proper Reddit post for this one :)
The oil that was used to fry the chilis, did it take on any of the flavour & heat? Was it still okay to reuse or was it really overcooked by the time your chilis were done?
@@jenniferb585 It did take on some of the flavor/heat of the chilis. You can totally re-use it for deep-frying and such, just know that you'll have that sort of 'spicy' undertone (so don't use it for mild dishes). You could also re-purpose it as the base oil for a chili oil.
Haha been a long time coming, proposed in December :) We're basically like the Western couple in this mamahuhu vid lol: ruclips.net/video/_nk3wBuvM-U/видео.html
This is the snack I never knew how much I needed until just now. Can't wait until I can get a chance to make it. And I love the way you always break down a cuisine I'm not too familiar with so clearly.
I made a response to your video idea request. I wanted a way to use up my home grown chilies. This video is like a gift for the gods. Im actually growing guizhou longhorn chilies right now so this couldn't be more perfect. Thanks!
Awesome! Honestly, I... goddam adore these chilis. PITA to deseed for sure, but are totally gorgeous and are like my absolute ideal heat level. All the fragrance and color of Kashmiris, but are roughly erjingtiao/arbol/cayenne in terms of SVU.
Tried cooking this yesterday. Used our local long finger chili. Took almost an hour frying in oil before they got crispy but it was all worth it. Delicious af. Thanks for the recipe. Subbed.
Not really a question but an observation: Since China started to invest a lot into African countries, I’ve began to personally wonder if any Chinese cuisine has bled into any African ones. I went to Ghana around 10 years ago when China was starting to do stuff down there and I can remember seeing a few Chinese supermarkets + takeaway places but then again, my memories are hazy. Keep up the great work; you’re orange sauce is a great recipe.
I went to Chinese tours in Kenya and South Africa a few years ago, and I'd say the Chinese community in both countries are pretty close-circled. The restaurants don't usually like to use local vegetables or spices, and locals don't usually visit Chinese places.
It's not exactly mainland Africa like you might be asking about, but I've heard my friend from Mauritius that their cuisine blends quite a bit Chinese (and Indian and French as well)
Invest? You mean enslave and colonize? Don't think China's going to go easy on Africa, China's being an ass to its neighbouring countries and stealing their islands such as the Philippines and Indonesia and have killed many of their fishermen, I doubt they're going to go easy on the ones they exploit and get their money from. That demonic country gets away with a lot of disgusting shit.
@@andresvillanueva5421 u mean what uk and other europe country did 100~300 years ago? cut africa,divide their country,make them hate each other and fight until now?check how many people they kill that time,just to want them be rubber gatherer,now,china did some business with them,suddenly became enslave and colonize?what africa get frome europe and america,some food ,some daily supplies ,and?war?did they get a chance for development and progress?no,they will never let africa more civilized,and what china give them?infrastructure, technical education,knowledge,that's what they need for progress,not just food. have you even been there?or just read some media reports and comment,are u know that from local people in africa?dont just sitting in comfortable home see those media or other blind follower said,go there,go to africa,talk to people,use ur eye,use ur ear,ur mind,think,ask them what happend,be a walker,thinker,dont be a talker.or be a silencer,that way you won’t show your ignorance,think about that,Learn,dont just talk
Oh dear god I can see myself getting addicted to these. I don't know whether to love you or hate you. I think it's a bit more "love" for introducing me to this recipe. And a lil' hate, 'coz you're not closer to just make them for me, lol ;)
I just bought these in my local asian store and I was hooked immediately and went on looking for recipe. I had you guys in mind when searching and you didn't disappoint. Thanks!
Congrats on your engagement, both! This is so random but that white bowl with a rooster painted on it brings me back to my childhood. The bubur ayam street seller (a kind of mobile hawker) uses that bowl to sell their chicken congee that’s popular for breakfast or brunch. Bubur ayam is Indonesian chicken congee btw 😋 A yummy recipe guys, I wonder how a chili crisp with sesame filling and sichuan peppercorn-fennel seasoning would taste. Sounds scrumptious but hopefully it won’t burn my bum 😝
Haha there's nothing more southern Chinese than the rooster bowl. It's a subtle thing, but yeah we like to include it because it's just as nostalgic for Steph :)
this is the most southern Chinese dish ever! Tons of chilis, tons of heat, a lot of oil, and requiers a good amount of masochism to enjoy. I love it! will be making this when dried chilis are available locally again, wich should be soon.
I’m Italian and growing up my aunt used to make fried peppers almost like this! She’d buy them string them up, dry them in her basement, slice them up and fry them. I’ve tried making them a few times but they never taste the same
iluvjumblies Absolutely! Nothing is ever hot enough for myself or my father or aunts. I’ve have to remember to take it down a notch when I’m cooking for my husband and friends. Lol!
Thank you for your channel!! It has been a great resource for me in my journey in cooking Sichuanese food, trying to replicate the dishes I love at restaurants... and what glutton doesn't like making the foods they love ordering... Your clear and enjoyable videos are hugely informative and inspiring. Brilliant!
@@ChineseCookingDemystified Hey thanks for asking! I went to Toronto in December, right before the whole thing blew up so I'm more concerned about my family lately. That said my folks in Guiyang are doing alright, it's just remote enough and there hasn't been any new developments lately. They joked about how 折耳根 helped protecting them lol. Best of luck to you two and your moving! It's calming to watch your channel.
I can't wait to try this! thanks for letting us know that any fresh chiles work. i live in texas and we have tons and tons of freshly dried varieties, but not really any standard chinese ones. i want to try the technique with chipotles for the smoky flavor
I do slightly worry that smoked ones might have some complications (never tried ourselves though). I'd try that experiment with a smaller batch first! Off the top of my head, I think for chipoltes I'd also wanna swap the fennel for cumin :)
Does China have any sort of Smoked Chili. Like an equivalent to chipotle? A couple months ago i'd made hongshao qiezi and only could get a large package of what i think were Anaheim peppers. They were actually a really nice pepper. Mild enough to eat on their own, but still could put a little zip into a dish. I only used 1 chili in it (which was still too spicy for sunday dinner with the family). So Into the smoker they went. couple hours of hickory, and another few hours to completely dehydrate them. It made, by far, the best paprika i'd ever had.
These look amazing, and I'm going to try them. I have a terrible gluten allergy. Do you think I could sub the all purpose flour for another flour like rice, brown rice, glutinous rice, buckwheat, millet, sorghum flours or water chestnut starch? Yes, I'm an insane person with 2 fully stocked ethnic pantries, so if you have a suggestion, I probably have it. Thanks so much! Love your channel!!
As a request, I'd love to see a Butterflied deep-fried Chicken Breasts w/ a slice of ham inside the cutlet, mixed with bamboo shoots, bok choy, and red bell peppers and other veggies, all sauced with a red bell pepper sweet and sour on it. I only ate it from a Mandarin restaurant's menu and the dish was named King Moon Gai a variant to a Sum Yung Gai or Three Cup Chicken. the sweet and sour was done by using the bell pepper as the coloration and it basically cooled down to jelly if the sauce sat for a while. so let's see if you can make that wonderful meal for us. also, the restaurant I was talking about sadly closed years ago, but I found another restaurant making a similar one to the King Moon Gai version. so I hope that your take on that wonderful meal will give us a new idea. and always thank you so much for the videos. I have watched every single one and I'm happy to actually cook authentic Chinese food without worrying about what goes into it through your clear video recipes.
Hey guys, about dried chili freshness: buy any chili you can find actually fresh and then dry them yourself by putting them in a warm oven at 50C/120F for about 12 to 24 hours.
I'm visiting home right now, I just got my mom addicted to these. However, she's also observed that every time she grabs some out of the jar on the kitchen counter, she feels like she should grab a drink to go with them . . . so yeah, to anyone reading this, be careful. These things' deliciousness does carry some risks
mmm these look good! I'd want to be able to buy some ready made, but I live in the UK. An extra twist of the pepper mill on you chips is about as exotic as it gets here...
Fried anchovies here in Thailand always packed together with fried peanuts/cashew, fried kaffir lime leaves and dried chillis; but the chilli are always tough and chewy they are always tossed away in the end. Frying it up this way first sounds a lot nicer to eat!
We've really been enjoying your channel and I think this is the answer to a mystery!. There's a restaurant in NYC (Hao Noodles near Washington Square Park) that serves a dish with fried shrimp in this amazing dry-fried mixture that is like a sort of Chinese Chex Mix that you can't stop eating. I've been trying to figure it out, and this recipe is essentially it! There are chilis, sichuan pepper, sesame seeds, peanuts, and I also think... rosemary? I have a photo of it if you're interested. I was also told by another patron at the restaurant that something similar is sold as packaged snack mix, as Steph says in the video, but I haven't been able to find it so far. But I'm still unsure what kind of chili to use. In the restaurant dish they are pretty large diameter, and not very hot. I also find similar chilis in other dishes from local restaurants where the chili is more about flavor than heat. Definitely not heaven facing. Maybe they are er jing tiao, or maybe lantern? Or those bullet chilis. Or possibly guajillo in the US. Any thoughts?
My local asian market sells these and I always assumed they would be super spicy. On the bag it said,"not that spicy. Seeds have been removed." Omg. I love them! I immediately searched hos to make them and there you were! I've already tried another recipe of yours which I loved too so it figures, here I find you again! Oh and the one I tried had a few fried kaffir leaves in it! Hiiiighly recommend that addition!
These look so addictive! Surprisingly, I tried something very similar in a dish in Songpan, Northern Sichuan, called 酒鬼牛肉: beef slices coated in buckwheat flakes and deep-fried, then served with crispy chilies stuffed with flour and sesame seeds. Pretty unusual (or is it?) and utterly delicious!
Love your videos, just came back from Shanghai, could you please send a link where to get the magic spoons you are using? Hope you are doing well and please spread your recipes.thanks!
Walked into a Chinese grocery store in Melbourne Australia and the first chillis I saw were 1KG of bullet chilli. Shopping trip was much quicker than expected! No idea how fresh they are...
Things are looking up here now. There've been many days of no cases in Foshan (and IIRC only ~2 in the past week in Guangdong, both caught early from people coming in from Europe). Restaurants are still (mostly) closed, the gym's closed, you still gotta wear a mask... but besides that, things're starting to get close to normality.
Silly question: i am assuming i should be frying outside or where its well ventilated? I can imagine that, while chilis smell great it's still pretty potent.
wow...never seen this before but it looks wonderful...always doing potluck at work and there's a very annoying coworker that thinks every time I cook something spicy it's because I don't want her to eat my food (she do not eat spicy)...well if she annoys me enough I might make this as a dish just to spite her... hahaha
Basically what April said. If it's your first time frying with the oil could potentially also use it as a base for chili oil (read: you'll still have to combine it with chili flakes and the works, but you could probably use that instead of, say, peanut oil). If you don't do a lot of deep frying, you can actually downscale the recipe by ~1/3, use a 8-10 inch saucepan and fry in ~2 inches worth of oil. That'd be a solid bit of work for not much of a snack imo, but it's what we did at times during testing and totally works.
@@ChineseCookingDemystified I was thinking you could use it to make a chili oil, but was worried that not using fresh unseasoned oil wouldn't work... :P
How is this oil after you cook all of those peppers in it? Is it still useful for something or does do the sesame seeds and corn starch end up giving it a burnt flavor?
I'm most certainly a Masochist, and I love the burning pain....I'll keep some seeds in. My Dragon ancestors are calling to me to take the trail of fire....btw any leftover oil is good for Chili oil. Delicious stuff man.
I’m frying mine now but all the flour immediately unstuck from the peppers and sank to the bottom. Yours seems to stick throughout the whole process even while stirring. Any tips to keeping the flour and stuff on?
Ironically, I just heard of a you pick chili farm a bit away. Colleague from work mentioned bullet chillies. He put some in a batch of sauerkraut he made.
Will it work better on fresh chillies? We have some bullet chilli growing in our back yard and was thinking of making chilli chips, hence the reason I am here hehe
It's fine~ I don't feel that "yeet hay" after eating all the testing batches. Just drink a lot of water, more green tea...green smoothie also helps a lot in my experience.
Hey guys, a few notes:
1. So two things that were slight screw ups when filming the video that I just wanted to get out of the way. In hindsight, we definitely should’ve made more ‘angled’ cuts on the chilis - if I look at some of the chilis (including the one we had in the thumbnail lol), they were a bit too straight… which makes the sesame tougher to slide into the chili when tossing. Not the end of the world, the chilis were still crispy and delicious… but it means you might have a bit of extra fried sesame floating around. If that’s the case with you too, definitely don’t toss the extra sesame that leaks out… season it, the stuff’s almost as addictive as the chili chips themselves (they work especially great as a noodle topping).
2. And on that note? We scaled the recipe up from what we were testing with for this recipe/video. So at 3:01 in the video, we were mulling over whether the chilis actually needed any more sesame… and ended up adding a couple extra tablespoons - which ended up being too much, which we needed to take out later (for the sharp eyed, you can see a bowl of sesame in the lower left at 4:29 lol). Don’t scale up a recipe for the first time on video, gah. In any event, the next day Steph whipped up another batch using the quantities listed out in the narration, so the recipe itself is not a problem. Just wanted to be upfront about any visual inconsistencies!
3. If you’re having trouble with the sesame, another good idea if working with a larger batch might be to separate the chilis into 2-3 smaller batches for tossing. They can be fried together, but the smaller amount might be easier to toss.
4. The wok might feel a bit crowded when you’re frying. Here that’s actually ok because the frying temp is so low. When people make these lots of times they’ll have a solid large wok full of oil, but then do these massive batches. You can get a visual for what that looks like in this vid from Yunnan: ruclips.net/video/npZMngB5Xcc/видео.html
5. As for chilis, really anything dried that’s (1) red and (2) moderately spicy and (3) either C. Annum or C. Frutescens should work great. If you want to use a more mild chili, go for it; if you want to use something hotter, go for it. I don’t think smoked chilis like chipoltes would come out well, but hey, might be fun to try a few to find out.
That’s all for now. Promise I’ll actually write a proper Reddit post for this one :)
The oil that was used to fry the chilis, did it take on any of the flavour & heat? Was it still okay to reuse or was it really overcooked by the time your chilis were done?
@@jenniferb585 It did take on some of the flavor/heat of the chilis. You can totally re-use it for deep-frying and such, just know that you'll have that sort of 'spicy' undertone (so don't use it for mild dishes). You could also re-purpose it as the base oil for a chili oil.
i have a sinus infection rn so i made these and i’m now breathing in 4d
😂😂😂😂😂😂😂😂😂 I totally understand you
🤣🤣🤣🤣🤣🤣😆damn it i can't breath i have rinitis
you sure its not corona virus? cause thats one of the symptom.
@@superknightlol calm down
ｎｏｉｃｅ
I love that you have just done away with the pretense of food as an excuse to eat peppers and are just eating them straight up.
talk to Hunan
My life goal tbh... I LOVE BURNING ALIVE! With a dash of "You call this spicy? It's nothing!" MUAHAHAHAHA!!!
Fiancée?? Congrats Steph and Chris!!
Haha been a long time coming, proposed in December :) We're basically like the Western couple in this mamahuhu vid lol: ruclips.net/video/_nk3wBuvM-U/видео.html
Chinese Cooking Demystified 终于说了
I couldn’t pay attention after you said Fiancée and had to rewind to listen to the recipe. Congrats to the both of you!
@@ChineseCookingDemystified Congratulations! ^^
I thought I was the only one that noticed and was looking for comments!
This is the snack I never knew how much I needed until just now. Can't wait until I can get a chance to make it. And I love the way you always break down a cuisine I'm not too familiar with so clearly.
I made a response to your video idea request. I wanted a way to use up my home grown chilies. This video is like a gift for the gods. Im actually growing guizhou longhorn chilies right now so this couldn't be more perfect. Thanks!
Awesome! Honestly, I... goddam adore these chilis. PITA to deseed for sure, but are totally gorgeous and are like my absolute ideal heat level. All the fragrance and color of Kashmiris, but are roughly erjingtiao/arbol/cayenne in terms of SVU.
Tried cooking this yesterday. Used our local long finger chili. Took almost an hour frying in oil before they got crispy but it was all worth it. Delicious af. Thanks for the recipe. Subbed.
Not really a question but an observation: Since China started to invest a lot into African countries, I’ve began to personally wonder if any Chinese cuisine has bled into any African ones. I went to Ghana around 10 years ago when China was starting to do stuff down there and I can remember seeing a few Chinese supermarkets + takeaway places but then again, my memories are hazy. Keep up the great work; you’re orange sauce is a great recipe.
I went to Chinese tours in Kenya and South Africa a few years ago, and I'd say the Chinese community in both countries are pretty close-circled. The restaurants don't usually like to use local vegetables or spices, and locals don't usually visit Chinese places.
It's not exactly mainland Africa like you might be asking about, but I've heard my friend from Mauritius that their cuisine blends quite a bit Chinese (and Indian and French as well)
Invest? You mean enslave and colonize? Don't think China's going to go easy on Africa, China's being an ass to its neighbouring countries and stealing their islands such as the Philippines and Indonesia and have killed many of their fishermen, I doubt they're going to go easy on the ones they exploit and get their money from. That demonic country gets away with a lot of disgusting shit.
theconversation.com/we-wanted-to-know-if-chinese-migrants-in-africa-self-segregate-what-we-found-138829
@@andresvillanueva5421 u mean what uk and other europe country did 100~300 years ago? cut africa,divide their country,make them hate each other and fight until now?check how many people they kill that time,just to want them be rubber gatherer,now,china did some business with them,suddenly became enslave and colonize?what africa get frome europe and america,some food ,some daily supplies ,and?war?did they get a chance for development and progress?no,they will never let africa more civilized,and what china give them?infrastructure, technical education,knowledge,that's what they need for progress,not just food. have you even been there?or just read some media reports and comment,are u know that from local people in africa?dont just sitting in comfortable home see those media or other blind follower said,go there,go to africa,talk to people,use ur eye,use ur ear,ur mind,think,ask them what happend,be a walker,thinker,dont be a talker.or be a silencer,that way you won’t show your ignorance,think about that,Learn,dont just talk
i avoided scratching my eye while watching this
Omg I used to do this just because I love chilis. I thought I was alone in the world. Thank you so much for this video.
Oh dear god I can see myself getting addicted to these. I don't know whether to love you or hate you.
I think it's a bit more "love" for introducing me to this recipe. And a lil' hate, 'coz you're not closer to just make them for me, lol ;)
This is going to destroy me in a good way
Chilies lovers are all masochist in a certain way
This will also destroy you in a bad BAD *BAD* way later on.
It will bad when you in a toilet next time
Toilet: I see things u wouldn't believe....
Bring on the heat!!!🌶️🌶️🌶️
I just bought these in my local asian store and I was hooked immediately and went on looking for recipe. I had you guys in mind when searching and you didn't disappoint. Thanks!
Congrats on your engagement, both! This is so random but that white bowl with a rooster painted on it brings me back to my childhood. The bubur ayam street seller (a kind of mobile hawker) uses that bowl to sell their chicken congee that’s popular for breakfast or brunch. Bubur ayam is Indonesian chicken congee btw 😋
A yummy recipe guys, I wonder how a chili crisp with sesame filling and sichuan peppercorn-fennel seasoning would taste. Sounds scrumptious but hopefully it won’t burn my bum 😝
Haha there's nothing more southern Chinese than the rooster bowl. It's a subtle thing, but yeah we like to include it because it's just as nostalgic for Steph :)
I love this. So many Chinese cooking videos are chaotic or assume you already know stuff. This was clear and easy to follow, subscribed!
Just made these for my dad, who's a real spicy foods addict, and I've gotta say, they're *delicious*. That seasoning mix really is like crack.
This is fantastic!!! This is what makes this channel the greatest!
Fire flakes from Avatar The Last Airbender, anyone? 🔥 🔥 🔥
Exactly what I thought
2:21 "unless you're some kind of masochist" I'm making chili crisps--what kind of person do you take me for? The seeds stay in.
This looks soooo good! With all this stay at home time I can’t wait to try some of y’alls recipes. Keep up the great work!
this is the most southern Chinese dish ever! Tons of chilis, tons of heat, a lot of oil, and requiers a good amount of masochism to enjoy. I love it! will be making this when dried chilis are available locally again, wich should be soon.
Hope you all stay safe and well! I loved reading the recent reddit post and talks with you two
Wait, fiance? Congratulations guys! So happy for you!
I’m Italian and growing up my aunt used to make fried peppers almost like this! She’d buy them string them up, dry them in her basement, slice them up and fry them. I’ve tried making them a few times but they never taste the same
Calabrian?
iluvjumblies Si. Nonna was Calabrian. ❤️
@@MithrilMagic in all of Italy, I think Calabria has the greatest appreciation of chilli. Bless her
iluvjumblies Absolutely! Nothing is ever hot enough for myself or my father or aunts. I’ve have to remember to take it down a notch when I’m cooking for my husband and friends. Lol!
Thank you for your channel!! It has been a great resource for me in my journey in cooking Sichuanese food, trying to replicate the dishes I love at restaurants... and what glutton doesn't like making the foods they love ordering... Your clear and enjoyable videos are hugely informative and inspiring. Brilliant!
Ohhhhhh yes this is the classic snack I got myself/gf hooked on.
Another masterpiece Chris & Steph.
Cheers! I recognize your username, you're from Guizhou, yeah? How've you been holding up recently?
@@ChineseCookingDemystified Hey thanks for asking! I went to Toronto in December, right before the whole thing blew up so I'm more concerned about my family lately. That said my folks in Guiyang are doing alright, it's just remote enough and there hasn't been any new developments lately. They joked about how 折耳根 helped protecting them lol.
Best of luck to you two and your moving! It's calming to watch your channel.
Normal people: add chili to chips
This guy: literally makes chili chip
So Chinese people aren't normal?
@@auschwins1507 I 100% doubt that's what he meant, don't be that fucking guy.
@@auschwins1507 "Normal" is relative. Who doesn't make chili chips?
The RUclips recommendations are a real mystery. Anyways, the dish looks fantastic.
Can i get a quick rundown?
“Unless you’re some kind of masochist” hahahah best line
Hey~~~ How's it going in Germany~~
I can't wait to try this! thanks for letting us know that any fresh chiles work. i live in texas and we have tons and tons of freshly dried varieties, but not really any standard chinese ones. i want to try the technique with chipotles for the smoky flavor
I do slightly worry that smoked ones might have some complications (never tried ourselves though). I'd try that experiment with a smaller batch first!
Off the top of my head, I think for chipoltes I'd also wanna swap the fennel for cumin :)
@@ChineseCookingDemystified thanks for the spice tip! i'll be sure to do a small batch first too
You weren't kidding about the spice mix on popcorn. Its unbelievably good
Can you use the chili oil afterwards? Think it would be a really strong oil. Perhaps maybe too strong?
Yes you can and no such thing ;)
What would this seasoning mix be like on popcorn, I wonder?
Also, awesome recipe! I just need to finally get a wok to make it!
It'd be awesome on popcorn, I think.
Ooh or mix the chilies AND popcorn together!
Does China have any sort of Smoked Chili. Like an equivalent to chipotle?
A couple months ago i'd made hongshao qiezi and only could get a large package of what i think were Anaheim peppers. They were actually a really nice pepper. Mild enough to eat on their own, but still could put a little zip into a dish. I only used 1 chili in it (which was still too spicy for sunday dinner with the family). So Into the smoker they went. couple hours of hickory, and another few hours to completely dehydrate them. It made, by far, the best paprika i'd ever had.
These look amazing, and I'm going to try them. I have a terrible gluten allergy. Do you think I could sub the all purpose flour for another flour like rice, brown rice, glutinous rice, buckwheat, millet, sorghum flours or water chestnut starch? Yes, I'm an insane person with 2 fully stocked ethnic pantries, so if you have a suggestion, I probably have it. Thanks so much! Love your channel!!
Some people would use rice flour, which would totally work. So totally sub it if you have an allergy.
Nice to see y'all back in action
As a request, I'd love to see a Butterflied deep-fried Chicken Breasts w/ a slice of ham inside the cutlet, mixed with bamboo shoots, bok choy, and red bell peppers and other veggies, all sauced with a red bell pepper sweet and sour on it. I only ate it from a Mandarin restaurant's menu and the dish was named King Moon Gai a variant to a Sum Yung Gai or Three Cup Chicken. the sweet and sour was done by using the bell pepper as the coloration and it basically cooled down to jelly if the sauce sat for a while. so let's see if you can make that wonderful meal for us. also, the restaurant I was talking about sadly closed years ago, but I found another restaurant making a similar one to the King Moon Gai version. so I hope that your take on that wonderful meal will give us a new idea. and always thank you so much for the videos. I have watched every single one and I'm happy to actually cook authentic Chinese food without worrying about what goes into it through your clear video recipes.
Hey guys, about dried chili freshness: buy any chili you can find actually fresh and then dry them yourself by putting them in a warm oven at 50C/120F for about 12 to 24 hours.
Congrats on the engagement!
I'm visiting home right now, I just got my mom addicted to these. However, she's also observed that every time she grabs some out of the jar on the kitchen counter, she feels like she should grab a drink to go with them
. . . so yeah, to anyone reading this, be careful. These things' deliciousness does carry some risks
Why dried Chilis? Deep frying is enough reduce the moisture for preserving the cips. Like instant ramen, they are deepfried while they are "fresh".
This is more for tradition. Because dried chili is easier to preserve. the dish was invented before fridge exists.
mmm these look good!
I'd want to be able to buy some ready made, but I live in the UK.
An extra twist of the pepper mill on you chips is about as exotic as it gets here...
I may be tardy to the party here, but fiancee? Congratulations y'all!!
Fried anchovies here in Thailand always packed together with fried peanuts/cashew, fried kaffir lime leaves and dried chillis; but the chilli are always tough and chewy they are always tossed away in the end. Frying it up this way first sounds a lot nicer to eat!
Oh, yeah, kaffir lime leaves! Sounds like such a great idea, I think I'm gonna try that in the chilies too.
We've really been enjoying your channel and I think this is the answer to a mystery!. There's a restaurant in NYC (Hao Noodles near Washington Square Park) that serves a dish with fried shrimp in this amazing dry-fried mixture that is like a sort of Chinese Chex Mix that you can't stop eating. I've been trying to figure it out, and this recipe is essentially it! There are chilis, sichuan pepper, sesame seeds, peanuts, and I also think... rosemary? I have a photo of it if you're interested. I was also told by another patron at the restaurant that something similar is sold as packaged snack mix, as Steph says in the video, but I haven't been able to find it so far.
But I'm still unsure what kind of chili to use. In the restaurant dish they are pretty large diameter, and not very hot. I also find similar chilis in other dishes from local restaurants where the chili is more about flavor than heat. Definitely not heaven facing. Maybe they are er jing tiao, or maybe lantern? Or those bullet chilis. Or possibly guajillo in the US. Any thoughts?
How do you set up your wok flame? It seems like a very hot, outside, portable burner? Where can you get something like that? It seems perfect!
In Sichuan here, this is often served with fried shrimps. I like the chili more than shrimps though : D
My local asian market sells these and I always assumed they would be super spicy. On the bag it said,"not that spicy. Seeds have been removed."
Omg. I love them! I immediately searched hos to make them and there you were! I've already tried another recipe of yours which I loved too so it figures, here I find you again! Oh and the one I tried had a few fried kaffir leaves in it! Hiiiighly recommend that addition!
These look so addictive! Surprisingly, I tried something very similar in a dish in Songpan, Northern Sichuan, called 酒鬼牛肉: beef slices coated in buckwheat flakes and deep-fried, then served with crispy chilies stuffed with flour and sesame seeds. Pretty unusual (or is it?) and utterly delicious!
I'm sorry you had to visit China. Must've been quite eerie to have eyes behind your back 24/7.
Love your videos, just came back from Shanghai, could you please send a link where to get the magic spoons you are using? Hope you are doing well and please spread your recipes.thanks!
Walked into a Chinese grocery store in Melbourne Australia and the first chillis I saw were 1KG of bullet chilli. Shopping trip was much quicker than expected! No idea how fresh they are...
Omg its a crispy spice explosion.
i got these at a hmong grocery store once, and i crave them at least once a month.
you guys have such strong balls to make cooking vids during the outbreak 😷
Things are looking up here now. There've been many days of no cases in Foshan (and IIRC only ~2 in the past week in Guangdong, both caught early from people coming in from Europe). Restaurants are still (mostly) closed, the gym's closed, you still gotta wear a mask... but besides that, things're starting to get close to normality.
Fascinating idea. In that process, had you made an infused oil that´s particularly good for some other kind of frying afterwards?
When you say put more stuff in do you mean while frying or frying separately and combine at the end while seasoning?
nice video! clear steps and explaining, love it!
Silly question: i am assuming i should be frying outside or where its well ventilated? I can imagine that, while chilis smell great it's still pretty potent.
We've never seemed to have an issue with it, but obviously YMMV :)
Depends on spiciness of the chili variety.Trust your instincts.
2:22 I feel attacked.... *munch fried dried chilli with peanut and anchovies mix *
I feel like some kind of garlic dipping sauce would be amazing with these.
Why do you have to use dried chili? What's the different between fresh chili and not drying them? Can we do that instead? Thanks
I chop and eat fresh chillies (the siling labuyo type) and they're pretty good and crispy too
my mouth is waterivg so hard watching this
This crispy chilli is supa goooood with noodles too
These look amazing
First time i tried these were in Thailand. Not too spicy at all! Super good! You can eat them like chips, really crispy!
Looks delicious
My mouth is watering
wow...never seen this before but it looks wonderful...always doing potluck at work and there's a very annoying coworker that thinks every time I cook something spicy it's because I don't want her to eat my food (she do not eat spicy)...well if she annoys me enough I might make this as a dish just to spite her... hahaha
How do you keep the chilies bright red after frying. Mine became dull brown
Would there be a good use for the cooking oil?
You could put it in a sealed container and use it to deep fry 2 or 3 more times, but bare in mind some of the chili flavour/heat will be in the oil
Basically what April said. If it's your first time frying with the oil could potentially also use it as a base for chili oil (read: you'll still have to combine it with chili flakes and the works, but you could probably use that instead of, say, peanut oil).
If you don't do a lot of deep frying, you can actually downscale the recipe by ~1/3, use a 8-10 inch saucepan and fry in ~2 inches worth of oil. That'd be a solid bit of work for not much of a snack imo, but it's what we did at times during testing and totally works.
@@ChineseCookingDemystified I was thinking you could use it to make a chili oil, but was worried that not using fresh unseasoned oil wouldn't work... :P
@@aprilcox871 We also use some of it as stir frying oil, it imparts a bit of heat of the dish and no need for any extra chili.
I would imagine the oil you get afterwards would be amazing to use for various other recipes.
How is this oil after you cook all of those peppers in it? Is it still useful for something or does do the sesame seeds and corn starch end up giving it a burnt flavor?
I'm most certainly a Masochist, and I love the burning pain....I'll keep some seeds in. My Dragon ancestors are calling to me to take the trail of fire....btw any leftover oil is good for Chili oil. Delicious stuff man.
does the deseeding process is a must? I mean it will reduce the spiciness
You don't have to deseed if you're really into the spiciness. Also, depends on the cultivar you're using. Just suit your own tolerance.
What happens if I leave the seeds in? I love spice, but will it alter the taste in some other way? More bitter or something?
That looks soooo yummy. I was thinking garlic and lime leaves a basil.
I love these there one of my favourite snacks
Do you have any substitute for the all purpose flour for a gluten free version?
I’m frying mine now but all the flour immediately unstuck from the peppers and sank to the bottom. Yours seems to stick throughout the whole process even while stirring. Any tips to keeping the flour and stuff on?
Beautiful. Thank you for the recipe
What about if I want to make it sweet chili?
You'll love Mexican candy!
this was the snack for firebender in Avatar: The Last Airbender
Fire flakes!
I freaking love spicy stuff and now my butt refuses anything spicy i eat. sad times
Why do you have to take out the pepper seeds and not just leave them? Wouldn’t it give it a more kick?
I wonder if we can use fresh chili here. You see, the dried ones are kinda uncommon here
Man I love chiles 🌶 but I have a 12 hr drive tomorrow 😋🔥🥵
Love it.. I like chilli also
I’m making this right now and a lot of coating is coming off when frying is that supposed to happen?
Just finished it, it’s absolutely amazing. Thank you for this recipe 🤩
Sorry I missed this. Yeah, some of the coating does come off for sure :)
Ironically, I just heard of a you pick chili farm a bit away. Colleague from work mentioned bullet chillies. He put some in a batch of sauerkraut he made.
Does that oil effectively become chilli oil you can use ?
I just had it today, it's really 👍
Peanuts sound like they'd be amazing in this
Yeah, deep-fried peanut is a classic combo with it.
What kind of oil do you use to fry Chilli chips.
Will it work better on fresh chillies? We have some bullet chilli growing in our back yard and was thinking of making chilli chips, hence the reason I am here hehe
I have a feeling those might be really "yeet hay". What would you recommend against that?
oranges
Mangosteen, Cantonese Herbal Tea, Silver Needle white tea.
It's fine~ I don't feel that "yeet hay" after eating all the testing batches. Just drink a lot of water, more green tea...green smoothie also helps a lot in my experience.
Buy a large bag of fresh chili's at the market and place them on your radiator overnight to dehydrate!
IS the strained cooking oil good for anything or is it basically chili oil?
That with some teriyaki jerky sounds good
Cant wait to try this!