vegan
gluten freePrep the aromatics
Trim the root ends and dark green tops from the scallions and keep the white parts; cut them into 5 cm pieces. Peel the garlic cloves, then lightly crush each one with the side of your knife so it cracks open but mostly stays whole. Scrape or peel the ginger, then slice it into 6 coins, about 30 g total.
Toast the sesame
Heat a dry skillet over medium-low and add the white sesame seeds. Stir constantly for 2–3 minutes, until they smell nutty and turn lightly golden, then transfer them to a plate right away so they do not keep cooking in the hot pan.
Mix the chili base
Put the Chinese chili flakes, toasted sesame seeds, ground Sichuan pepper, fine salt, and sugar in a large heatproof bowl and stir well. Break up any clumps in the chili flakes so the hot oil can bloom everything evenly.
Infuse the oil
Add the neutral oil, scallions, garlic, ginger, star anise, cinnamon stick, dried bay leaves, and Sichuan peppercorns to a small heavy saucepan. Set it over medium-low heat and bring the oil up gently until you see steady little bubbles around the aromatics, then keep it at a quiet sizzle for 20–25 minutes, stirring once or twice, until the scallions and garlic are deep golden and the oil smells very fragrant. Do not let the oil smoke; if it starts smoking or the garlic darkens too quickly, lower the heat right away.
Strain over the chili
Set a fine-mesh strainer over the bowl of chili flakes, sesame seeds, ground Sichuan pepper, salt, and sugar. Carefully strain in the hot oil, catching the scallions, garlic, ginger, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in the strainer. Pour the oil in 2 or 3 additions, stirring after each one so the chili base blooms evenly; the mixture should sizzle energetically, and hot oil can bubble up fast, so keep your face and hands back a little.
Cool and jar
Let the chili oil sit for 20 minutes so the flavors settle and the sediment sinks a bit, then transfer it to a clean jar. Stir before using if you want some of the chili sediment in each spoonful, or leave it settled for a clearer layer of oil on top. Refrigerate once fully cool.
