Chef Frank makes Chili Oil

I from China. I approved it.

Thanks Chef. I first made a chile oil in ~1988, before I used a kitchen thermometer regularly. I got the oil WAY too hot, dumped in the dried japones, and when the cloud hiit my face I was immediately blinded, couldn't breathe, and even my skin was burning. I had the presence of mind to kill the heat, stumbled blind into the backyard, and rubbed my face and eyes with snow, and finally could breathe again. Thanks for the memory, which is funny (now).

Have you considered doing a series that's like "Viral Recipes, but make it better?" so many tiktok recipes and facebook recipes have good bones but lack seasoning and technique. Would love to see how you'd take something like the french onion soup mac and cheese or the baked feta pasta and refine the final product with your chef's experience.

As a Vietnamese person, this recipe is great ❤ very nice video chef

Chef Frank is the best. I love how simple his teachings are, he's very easy to follow.

I bought a pound of gochugaru and was looking for a nice recipe to do with it. Thank you!

2:35 - I do 6g of salt per 100g of oil. Salt is important when using dried ingredients and you want the amount of salt to be small per serving in the end. So depends on how much you use on the plate.

You have really good Brazillian Portuguese subtitles, very nice so I can catch up more with your recipes, discovering your channel it's like finding a buried diamond. Thank you chef Frank, your video about birds help me a lot with my autosuficiency in the kitchen.

Hi, Chef Frank. Another great recipe down in the books. Looks yummy! As they say in Tayaxis, If it doesn't make you sweat, it ain't hot enough. Love you. ⚘ 🙏 ❤🙏 ⚘

Thank you, Chef Frank! Been a fan since day one. Wishing you all the best!

try it on some ice cream

Rayu is the absolute best. I’ll have to put salt and Korean flakes in my next batch to see how that tastes — never done either before and I’m always excited to try new flavours! Fantastic video as always, Chef!

I made this yesterday, and it is spot on!!!! Thx, cumpari.

fast, simple, and delicious. Thank you so much

When I make chili oil I usually just have vegetable oil, garlic cloves, chili powder, black pepper and salt. I'll have to try it with the cinnamon and star anise next time, seems like an excellent addition.

4:23 your out of breath was asmr for me when I'm getting older one day 😅. Just kidding. Big fan since watched you on Epicurious. Hope to see you more in there

It looks delicious!

Great recipe like always ❤❤❤

Gettem Frankie

Great recipe, although I am personally not a fan a star anise; I usually leave it out. My only thought- be careful working with hot oil! Oil keeps it heat extremely well, and if you're one of those trendy cooks that love to wear latex or vinyl gloves while you cook (I never understood this new trend), the oil can likely melt your glove and create severe surface and subcutaneous burns. If you're making your own chili powder (especially from dried or fresh chilies), de-seed them as much as you can, as the seeds can pop like popcorn.. don't hang your face over the pot to sniff it while hot... unless you don't like having working eyes. All that said, I've been making chili oil for years and it's a great way to bump up flavour on just about everything, I especially add it to seafood, steaks, salads, bahn-mi and ramen/soups. But star anise... ick. hahaha Thanks, Frank!