In a medium saucepan, combine the vegetable oil, cinnamon stick, star anise, Sichuan peppercorns, bay leaves, fennel and coriander seeds. Cook over low heat until the oil becomes fragrant, about 15 minutes. It’s very easy to burn your spices at this point, so check in every now and then and adjust the heat as required!
Meanwhile, in a medium heatproof bowl, add in the chilli flakes and salt. Once the oil mixture is fragrant, increase the heat to medium-high and cook for an additional minute. Slowly strain the oil through a fine sieve into the bowl containing the chilli flake mixture. The oil should sizzle and change colour right away.
Cool and spoon over your favourite Rangitikei chicken recipes or transfer to a jar to infuse further. Your chilli oil will last up to one month in an airtight container, stored in the fridge.
Tip: Drizzle this spicy chilli oil over a bowl of Rangitikei Karaage chicken for an extra hit of flavour.