1 cup oil (Julia likes peanut, but grapeseed oil also works for those with peanut allergies)
1/2 cup red chili flakes
1 T. sugar
1 bulb garlic, minced
1/2 t. salt
1. In a pan, heat 2 tablespoons of the oil on medium-high heat. Throw in the minced garlic and fry until golden brown. Remove from heat.
2. Heat the rest of the oil for 5 minutes. Take off heat, add chili flakes. It will bubble!
3. Allow to cool for 5 minutes. Add sugar, garlic, and salt.
4. Store in a jar and refrigerate for up to 3 months, or serve fresh with soups and noodle dishes.