Sesame Chili Crisp

1. Add the finely chopped garlic, crushed red pepper flakes, sesame seeds, sugar, and kosher salt to a large heat-safe bowl. It's recommended to use a very large bowl as the oil will bubble up significantly. Mix all ingredients thoroughly to ensure even distribution.
2. In a small pot, heat the avocado oil until it reaches 350°F. Use a meat thermometer to accurately test the temperature.
3. Wearing oven mitts to protect yourself from splatter, carefully and slowly pour the hot oil into the bowl containing the chili flakes mixture.
4. Once the bubbling subsides, stir the oil and its contents. Allow the chili crisp to cool completely.
5. Transfer the cooled chili crisp into a clean jar and store it in the refrigerator for up to 3 months. Note that it may thicken when cold; stir and bring it down to room temperature before using.