Place the oil in a sauce pan over low heat to start heating it up.
Meanwhile, add Szechuan peppercorns, star anise, cinnamon stick, and bay leaves into a skillet over medium heat. Toast the aromatics for 3-4 minutes or until you see wisps of smoke. Make sure to move the skillet around to prevent burning.
Remove the aromatics from the skillet add it to the oil alongside the crushed garlic cloves.
Bring the heat up to medium and let the oil gently sizzle for 10-15 minutes. You want gentle bubbles around the aromatics. If they start getting rigorous, lower the heat. The oil temperature should be around 200-225F.
Add the Asian red chili powder to a heatproof bowl or container.
Strain the infused oil onto the Asian red chili powder. Stir to distribute the oil and then mix in the salt.
Let the hot chili oil completely cool down before storing in an airtight container.
The hot chili oil can be stored at room temperature or in the refrigerated. It will last for months.
*You want to find an Asian brand of chili flakes because it has a good combination of seeds, flakes, and powder. If you can't, you can combine red chili flakes with chili powder.