Heat the oil in a pot over medium heat.

Add the sliced garlic to the oil and fry until it turns crispy and golden brown. Stir occasionally to ensure even cooking.

Meanwhile, place the chilli flakes and sugar in a heatproof bowl, ensuring the bowl is large enough to safely handle the hot oil.

Once all the garlic is golden, strain it out and set it aside on a paper towel.

Add the cinnamon stick and star anise, allowing them to cook for about 20 to 30 seconds to release their aromas.

Carefully pour the hot oil over the chilli and sugar, stirring gently to distribute the heat and allow the flavours to infuse. Let the mixture cool completely before adding the crispy garlic back in.

Once fully cooled, transfer to a clean, airtight jar. This condiment will keep for several weeks and is a fantastic addition to a variety of dishes.