Ingredients

For the chili oil base:

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2 cups neutral oil (peanut, canola, or soybean)

1 cinnamon stick

2–3 star anise

2 bay leaves

2 cloves

1 small piece dried tangerine peel (optional, very authentic)

2–3 slices fresh ginger

2 scallions, cut into large pieces

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For the chili mixture:

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1 cup crushed red chili flakes (mix of Sichuan chili flakes + regular for balance)

2 tsp Sichuan peppercorns (lightly toasted and ground)

2 tbsp sesame seeds

1–2 tsp sugar (to balance)

1–2 tsp salt (adjust to taste)

2 tbsp soy sauce

1–2 tsp mushroom powder or MSG (optional but authentic)

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For the crunch:

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1 head garlic, finely minced or sliced

1–2 shallots, thinly sliced

½ cup roasted peanuts (chopped) or soy nuts

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Instructions

1. Prepare the aromatics

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Heat oil in a saucepan over medium-low.

Add cinnamon, star anise, bay leaves, cloves, tangerine peel, ginger, and scallions.

Let them gently fry until fragrant (about 10–15 minutes). Don’t let the oil smoke.

Remove all solids with a slotted spoon — just keep the infused oil.

Make the crunchy bits

In a separate pan, fry garlic and shallots in some of the infused oil until golden and crisp. Drain on paper towels.

Mix the chili base

Place chili flakes, ground Sichuan peppercorns, sesame seeds, sugar, salt, and MSG/mushroom powder in a heatproof bowl.

Slowly pour the hot infused oil over the chili mixture. It will sizzle and bloom the spices.

Combine

Stir in soy sauce, the fried garlic/shallots, and peanuts.

Mix well. Let it cool, then transfer to a clean jar.

Rest & Store

Let it sit at least a day to meld flavors.

Store in the fridge; it lasts 1–2 months easily.

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