Toast the dried chilies

• Fry the dried chilies in a dry pan over low heat until the skin darkens and becomes crispy.
• This step releases more aroma and adds smokiness.

Grind the chilies

• Blend the toasted chilies into coarse flakes and set aside in a heatproof bowl.

Infuse the oil with aromatics

• Heat the rapeseed oil in a saucepan to 150 °C.
• Add the aromatics and spices and fry at around 110 °C.
• Strain the aromatics out of the oil.

Pour the oil in three batches

• First pour at 180 °C over the chili flakes, stir with chopsticks to prevent burning.
• Second pour at 140 °C, then a final pour at 100 °C.
• This extracts fragrance at high heat, color at medium heat and spiciness at low heat.

Add sesame seeds and rest

• Stir the sesame seeds into the chili oil.
• Let the chili oil sit overnight so the flavor steeps and the color turns brighter.