1.5 cups of olive or grapeseed oil.
2 serrano peppers rough chopped
1 shallot rough chopped
10 cloves garlic
1 teaspoon Sichuan Peppercorns
1/4 cup red chili flakes
1 tablespoon gochugaru
1 maple syrup
1 3-Inch cinnamon sticks
4 star anise pods
Add the oil to small pot along with the serrano peppers, shallots, garlic, peppercorns. Add the cinnamon stick and star anise pods, is using.
Heat the oil to med-low and simmer for 20-30 min, or until the ingredients in the pot brown. It could take longer for the bits to brown and crips depending on the size of your chopped peppers and oil temp.
Remove from heat and allow to cool for 2-3 minutes. Flavors will infuse the oil even further
In a separate heat proof bowl mix together the chili flakes and paprika, soy sauce, maple syrup.
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
Pick out the cinnamon stick and star anise pods, then swirls the crispy bits back into the oil.
Cover and refrigerate to let the flavors develop even more. Stir before serving.