This bold, aromatic chili oil builds layer after layer of flavor — cinnamon, star anise, and Sichuan peppercorns steep slowly into neutral oil until fragrant, while shallots and garlic fry down into deeply golden, crackly bits you'll want to spoon over everything. The hot oil gets poured straight over a mix of gochugaru, Sichuan chili flakes, toasted sesame seeds, and ground peppercorns, blooming the spices into a glossy, deep-red base with real texture from all those crispy solids. A finishing touch of toasted sesame oil rounds it out with nutty depth, and the whole batch keeps beautifully in a jar in the fridge for weeks. It's the kind of condiment that upgrades rice, noodles, dumplings, or a fried egg with a single spoonful, and it's a solid choice to keep stocked in a gluten free kitchen. Make a big jar — you'll find reasons to use it on nearly everything.
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Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl and set aside.
Grind 1 tbsp of the whole Sichuan peppercorns in a spice grinder or mortar and pestle until coarsely ground. Set aside 1 tsp for the chili base; reserve any remainder for another use.
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