Ingredients:

  • 3 cups neutral-flavored oil (vegetable, canola, or peanut oil)
  • 2 star anise
  • 1 cinnamon stick (3 inches)
  • 4 bay leaves
  • 1 tablespoon Sichuan peppercorns, lightly crushed
  • 4 cloves garlic, lightly crushed
  • 2 slices ginger (1/4 inch thick)
  • 2 scallions, green parts only, roughly chopped
  • 1/2 cup dried Sichuan chili flakes (or Korean gochugaru)
  • 1/4 cup dried chili flakes
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar

Instructions:

  1. Combine chili flakes, sesame seeds, salt, and sugar in a heat-resistant bowl. Set aside.
  2. In a saucepan, combine the oil, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, garlic, ginger, and scallions.
  3. Heat the oil mixture over medium-low heat.
  4. Simmer gently for about 20-25 minutes, or until the aromatics are fragrant and lightly browned.
  5. Carefully remove the saucepan from the heat. Strain the hot oil through a fine-mesh sieve or cheesecloth into the bowl containing the chili base.
  6. Let the oil sit undisturbed for 5-10 minutes to infuse the flavors.
  7. Allow the chili oil to cool completely before transferring it to a clean glass jar or container. Store in a cool, dark place.