Start by removing the stem off of each chilli pepper. Make sure to use gloves when touching the chilli peppers to avoid capsicum burn.

In a food processor, process the garlic into it is. a fine mince, remove from the food processor and place in a large** heat proof bowl.

Continue to do the same to the chilli peppers, mince the whole peppers in a food processor until a fine mince appears. Remove from the food processor and place in the same large heat proof bowl as the garlic.

To the peppers and garlic add dried red pepper chilli flakes, chicken bouillon , cinnamon sticks, star anise, and bay leaves. Set aside for now.

In a pot, add the 3 cups of vegetable oil and heat it up. You will know the oil is ready when you see it shimmering. You can always test the oil by adding an individual fry and see if it fries. Alternatively, another trick you could do is place a wooden chopstick in the pot and allow it to touch the bottom of the pot, if there are bubbles surrounding the chop stick then you know the oil is hot enough for use.

CAREFULLY, and slowly pour over the hot oil over the chilli mixture. Once the oil is added, use a metal spoon to mix the chilli oil and incorporate the flavours. Allow the chilli oil to cool for at least 10 minutes.

After 10 minutes, remove the cinnamon sticks, star anise, and bay leaves.

Pour and divide the chilli oil into clean jars. Best kept in the the fridge and can last up to 3 months in the fridge. Enjoy! :)