Mix chili flakes, chili powder, white sesame seeds and salt in a heat-resistant bowl. Take out 1/3 of it and keep it extra.
Heat all spices in a wok or pan with vegetable oil until the spices are slightly bubbly. Then fry briefly over medium heat until the spices are almost dark brown in color. Remove all spices with a slotted spoon.
Allow the oil to cool for a few seconds. Then pour over the chili mixture in the bowl.
After 2-5 minutes, add the remaining chili mixture to the bowl. Stir well and let cool.
After the half, an hour stirs briefly and let cool. When the chili oil is quite cool, pour in a glass. With the lid covered you can store it in the kitchen for a long time.
Watch out: when working with very fine chili powder, the oil must be even cooler before being poured over the chili powder. Otherwise, the powder will burn quickly.