Step 1

Grind red and green sichuan peppercorns in a spice grinder or mortar and pestle until a fine powder forms, then set aside.

Step 2

Heat oil, red pepper flakes, star anise, ginger, scallion, cinnamon, bay leaf, cumin and coriander in a large, heavy bottomed saucepan over medium heat. Cook, stirring frequently, for about 3 minutes, or until spices have darkened and are fragrant and oil is gently bubbling.

Step 3

Stir in garlic and cook about 15 seconds, or until garlic just begins to turn golden.

Step 4

Remove pot from heat, stir in ground peppercorns and continue to stir until oil stops sizzling. Stir in sesame seeds and soy sauce and let oil sit for at least 2 hours.

Step 5

Fish out ginger slices and scallions. Transfer chili oil to a glass jar (strain the spices if desired) and refrigerate.