Gather all ingredients.
Combine crushed red pepper, cinnamon stick, star anise, Szechuan peppercorns, and garlic in a heatproof bowl.
Heat oil in a small saucepan over medium until it reaches 225 degrees F to 250 degrees F (110 degrees C to 120 degrees C), 3 to 4 minutes.. It’s hot enough when a few flakes of crushed red pepper will sizzle in the oil.
Pour oil over spices. Let stand until cooled completely, about 1 hour.
Strain out spices with a fine mesh sieve, if desired.
Label and store in refrigerator up to 6 months. For best results, always use clean utensils when handling the oil.
