Add cinnamon, bay leaves, star anise, coriander, fennel seeds, szechuan peppercorns to a wok on medium high heat, and toast until fragrant while constantly tossing to ensure they don't burn on one side (2-3 minutes, do not burn)

Pour oil into a heavy saucepan, add toasted spices, de-seeded chili's, 2 smashed garlic cloves, and 5g knob of ginger. Bring oil up to 250F and cook the spices for 10-15 minutes to infuse oil with their flavours

While infusing, toast sesame seeds (doesn't take long, less than 1 minute)

Strain the oil into a clean heavy saucepan, and put the clean oil back on heat until oil reaches 350F

Put chili flakes in a LARGE HEAT PROOF bowl or large heavy saucepan.

Once oil has reached 350F, pour half of it into the LARGE HEAT PROOF bowl. The oil will bubble and expand when it hits the chili flakes, so make sure the HEAT PROOF bowl is LARGE enough to not overflow.

Set the remaining oil aside and allow to cool to about 250F. While oil is cooling, mince the remaining 5g of Ginger and 3 cloves of Garlic. Don't add them during the first pour or they could burn.

When the oil has cooled to 250, add the garlic, ginger, salt, sesame seeds, sugar to the chili flakes and then pour the remining oil in and mix to combine

Wait until mixture has reached room temperature and then store in a jar or other airtight container.