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Begin by heating the vegetable oil to around 160°C in a large, heavy-bottomed pot.
Add the garlic to the oil and fry until it just begins to turn lightly golden, then remove from the oil, and transfer to some paper towel to drain.
Repeat this process with the shallots.
Place the oil over a low heat and add in the star anise, cinnamon stick and bay leaf. Infuse the aromatics for around 10 minutes, or until they become fragrant and toasted.
Meanwhile add the Sichuan chilli flakes, ground cayenne, smoked paprika, sesame seeds, MSG, sugar and salt to a large metal or other heat proof bowl.
Remove the aromatics from the oil and discard them.
Heat up the oil to 170°C, then pour it over the chilli flake mix. Be careful as the oil is very hot, and will bubble up as it hits the spices.
Leave the chilli to sizzle for a minute or so, then carefully stir everything until combined. Leave to cool.
Taste the cooled chilli oil and season with a touch of extra MSG or salt as desired.
Transfer to a sterilised jar and store in the fridge. Spoon over anything you like.