Instructions

1. In a deep non stick pan, heat up the oil to at least 250-275'F up to 300'F (medium heat). Slowly add in the minced garlic and let it brown up (should take about 5-8 minutes or so). Make sure the oil is not so high or else the garlic burns before it's totally crispy. You want to slowly brown the garlic to get it crisp; not burnt and soggy. Once the minced garlic are nice and brown, grab a spider or a strainer and strain out all the minced garlic from the oil and place it into a clean bowl.
2. While the oil is still in the pan, let's crisp up the shallots and lemongrass. Before you add those in, TURN OFF THE HEAT or else you may over boil/foam up the oil if your pan is not deep enough (this is for your safety). Once you have added the lemongrass and shallots into the oil, turn the heat back on to medium. Let it crisp and cook for an additional 5-8 more minutes OR until you notice the shallots are starting to brown and float to the top. Then turn OFF the heat and add in the seasoning and pepper flakes. Stir well. Then add in the Szechuan peppercorns and the fried minced garlic. Stir well. And that's it! Let it cool before storing it into glass mason jars.

NOTE: If you want this chili oil to be on the spicier side, switch out the Korean pepper flakes for ALL Thai pepper flakes since Thai pepper flakes are more spicy. If you want a bright red color to the chili oil, add the Korean pepper flakes. Add as much ground Szechuan peppercorns to your preference. Start with 2 tsp and add more if you like the flavor.