Heat 1 cup neutral oil in a saucepan over medium-low heat
Add 1 sliced shallot, 4 smashed garlic cloves, and 1 sliced ginger piece
Cook until golden and crisp, then remove solids and set aside
Add 1/2 cup crushed red pepper flakes to a heatproof bowl
Add 2 tablespoons Sichuan peppercorns, 1 tablespoon sesame seeds, 1 teaspoon sugar, and 1 teaspoon salt
Pour the hot oil over the chili mixture carefully
Stir in 2 tablespoons soy sauce and 1 tablespoon black vinegar
Add the crisp shallots, garlic, and ginger back in
Let cool completely
Store in a clean jar in the refrigerator