Step 1

Combine chili powder; peanuts; peppercorns; salt; and monosodium glutamate, if using, in heatproof bowl and set fine-mesh strainer over bowl. Cook vegetable oil and shallots in medium saucepan over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to second bowl. Add garlic to vegetable oil and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using slotted spoon, transfer garlic to bowl with shallots.

Step 2

Add ginger, star anise, cardamom, and cinnamon sticks to vegetable oil; reduce heat to medium; and cook, stirring occasionally, until ginger is dried out and mixture is very fragrant, 15 to 20 minutes. Strain ginger mixture through fine-mesh strainer into bowl with chili powder mixture (mixture may bubble slightly); discard solids in strainer. Stir well to combine. Once cool, stir shallots, garlic, and sesame oil into ginger–chili powder mixture. Transfer to airtight container and let stand for at least 12 hours before using. (Chili crisp can be refrigerated for up to 3 months.)