Sichuan Chili Crisp Oil

Combine the oil, sliced garlic, sliced shallots, star anise, cassia bark, and Sichuan peppercorns in a cold saucepan. Start everything in cold oil — this slow extraction method renders the aromatics slowly without burning, drawing out every layer of flavor. Bring to medium-low heat and cook, stirring occasionally, for 20–25 minutes. The shallots and garlic will slowly fry to golden-brown crisps. Watch carefully in the last 5 minutes — the transition from golden to burnt is fast. When the shallots and garlic are deep golden and crispy, remove from heat and strain through a fine-mesh sieve, reserving both the crispy aromatics and the infused oil separately.

Place the chili flakes, salt, and sesame seeds in a heatproof bowl large enough to accommodate sputtering. The blooming temperature of the oil matters enormously: too cool and the chili flakes merely steep without fragrance; too hot and they burn to carbon. Heat the strained aromatic oil to 175–180°C (use a thermometer, or test with a single chili flake — it should sizzle immediately but not blacken within 5 seconds). Pour the hot oil over the chili flakes in three stages: first pour triggers the sizzle and darkens the chili; second pour deepens the color; third pour incorporates any remaining powder. Stir after each pour. The oil will turn deep red-orange and smell smoky-sweet and intensely of dried chili.

While the chili oil is still warm (not boiling), stir in the soy sauce. Fold in the reserved crispy shallots and garlic. Stir to distribute evenly — the crispy bits will soften slightly as they sit in the oil, transforming from crackers to chewy-crispy morsels. Transfer to a jar. Allow to cool completely before sealing. The flavor develops and deepens over 24 hours as everything melds — restrain yourself and let it rest. Stored at room temperature away from light, chili crisp keeps for 2–3 months. The crispy bits absorb oil over time; stir well before each use.