Heat the 2 cups vegetable oil in a medium saucepan over medium-low heat.
Add in the thinly sliced 2 shallots and 6 cloves garlic.
Fry until the garlic and shallots have become a crispy golden brown, about 10 minutes.
Strain out the shallots, garlic, star anise, and cinnamon.
In a large heat-proof bowl, mix together 1/4 cup chili flakes, 1/4 cup gochugaru, 1 tablespoon ground sichuan peppercorn, 1 tablespoon ginger, 2 tablespoons toasted sesame seeds, 2 teaspoons salt, 1 tablespoon sugar, and 1 teaspoon MSG if using.
Pour the hot oil over the spices, and add the crispy shallots and garlic.
Allow the chili crisp to cool to room temperature before pouring it into a jar or storage container of your choice.
Store the chili crisp in an airtight container in the fridge for up to 2 months.
