Measure out 160 g canola oil 59 g red pepper flakes 9 g onion 18 g sesame seeds 3 g garlic 6 g sugar 5 g salt and 1 g pepper

Stir 160 g canola oil 59 g red pepper flakes 9 g onion and 18 g sesame seeds together in a small saucepan before turning on the heat for even toasting

Heat the mixture over medium-low heat cooking and stirring occasionally until the mixture starts to sizzle bubble and turn orangish-red in color four to five minutes

Add 3 g garlic 6 g sugar 5 g salt and 1 g pepper Continue to cook stirring frequently until the sugar is suspended and the garlic is fragrant about one minute

Remove the pot from the heat and cool the chili crisp slightly stirring occasionally until it stops bubbling

Carefully pour the chili crisp into a heatproof container

Cool the chili crisp to room temperature then serve warm or cover and refrigerate until chilled

Stir well before using