Step 1

Combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.

Step 2

Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F (190 C) and no higher than 400 F (200 C) if read with an instant thermometer.

Step 3

Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly.

Step 4

When the oil cools down a bit, scoop out and discard the star anise and bay leaf.

Step 5

The oil is now ready to use! Its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.

Step 6

The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container.