Chili Oil

In a heat-proof bowl, combine 1/2 cup of red pepper flakes, 2 tablespoons of Sichuan peppercorns, 2 star anise, and 1 cinnamon stick.

In a saucepan, heat 1 cup of canola oil and 1/2 cup of sesame oil over medium heat until it reaches 300°F (150°C). If you don't have a thermometer, heat until the oil shimmers and a wooden chopstick placed in the oil bubbles gently.

Carefully pour the hot oil over the spices in the bowl. The oil will sizzle and bubble. Stir gently to ensure all spices are submerged.

Let the oil cool completely, about 2-3 hours, allowing the flavors to infuse. Stir occasionally.

Once cooled, strain the oil through a fine-mesh sieve into a clean jar or container. Discard the solids or reserve them for other culinary uses.