Begin by thinly slicing the shallots and garlic. The thinner the slices, the crispier they will become when fried.
In a heavy-bottomed saucepan, add the 2 cups of vegetable oil. Heat over medium flame until the oil is shimmering but not smoking.
Once the oil is hot, carefully add the sliced shallots and garlic. Stir frequently to ensure even cooking. Fry until golden brown and crispy, about 5-7 minutes. Keep an eye on them as they can burn quickly.
Once the shallots and garlic are crispy, add the cinnamon stick, whole star anise, minced ginger, and ground Sichuan peppercorn. Stir for about 1 minute to release their aromas.
Remove the saucepan from heat and carefully stir in the chili flakes and gochugaru. The residual heat will cause the chili flakes to sizzle and bloom, releasing their flavors.
Add salt, sugar, and optional MSG to the mixture. Stir well to combine all the ingredients thoroughly.
Finally, mix in the toasted sesame seeds for an extra layer of flavor and crunch.
Allow the Chili Crisp to cool completely before transferring it to a glass jar or airtight container. This will keep it fresh for longer.
