01 -
Put the chile flakes into a large heatproof bowl, and set a fine strainer over it for later use. Let it sit aside for now.
02 -
In a saucepan, warm the oil on medium-low heat until it reaches 300ºF-325ºF. Toss in the minced garlic and shallots, stirring often for about 5-6 minutes, or until they turn golden without burning.
03 -
Slowly strain the hot oil onto the chile flakes, catching the fried garlic and shallots in the sieve. Let the chile flakes soak in the oil for around 30-60 seconds, then set the strained aromatics aside.
04 -
Combine the chile oil with the peanuts, seeds, soy sauce, hot sauce, and half of the sugar and salt. Stir super well so everything blends evenly.
05 -
When the oil cools to a warm temperature, mix in the set-aside garlic and shallots. Adjust the sweetness or saltiness by adding the remaining sugar and salt as needed.
06 -
Move it to a sealed container and store it in the fridge for up to one month. Use clean tools each time to keep it fresh. Let it sit at room temperature for a bit before serving to soften for easier use.