Chef Shuai Wang's Chilli Crunch (Dry Mix)

Expect layers. The first thing you'll notice is the toasty, nutty hit from the sesame seeds, followed by a slow-building heat that doesn't just burn, it tingles. That's the Sichuan peppercorns doing their thing, creating that signature numbing sensation that makes you want another bite even when your mouth is saying stop. There's a subtle sweetness underneath that keeps everything balanced, and an aromatic quality from the fennel and cumin that makes the whole thing feel more complex than just "spicy oil." It's savory, a little funky, deeply fragrant, and the kind of condiment that makes plain rice taste like a full meal.

Crushed red pepper, Aleppo chilli flakes, fennel seeds, Sichuan peppercorns, green Sichuan peppercorns, granulated garlic, granulated onion, coriander seeds, cumin seeds, toasted white sesame seeds, white peppercorns, black peppercorns, kosher salt, granulated white sugar, MSG

This blend contains white sesame seeds.

Heat 1.5 cups of neutral oil (vegetable, canola) until it just starts to shimmer. Pour it over the entire tin of Dry Chilli Crunch in a heatproof container. Stir well. Let it cool, then store it in the fridge. Keeps for months, if it lasts that long!