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Pour 3 cups of neutral oil into a heavy bottomed saucepan and add the spices (except Szechuan chili flake, sesame seeds, sugar and salt).
Over medium low heat in a saucepan, bring the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor), or until the aromatics are a deep golden brown. Monitor the temperature of oil so it stays in this temperature range. I highly recommend using a thermometer to measure the heat accurately.
In a heat proof container (strong ceramic or heavy metal mixing bowl), add 1 ½ cups of Szechuan chili flakes.
Strain all spices from the oil with a mesh strainer, then heat oil to 350F and carefully pour oil directly over chili flakes through your mesh strainer. It should smell like popcorn!
Let cool for a few minutes, then add sesame seeds, sugar and salt to taste. Let cool completely and store in an airtight container for up to 3 months.