Start by preparing the chili base. Take your dried Sichuan red chilies and remove the stems, shaking out most of the seeds. This step can get a bit spicy, so you might want to wear gloves. Next, toast the peppers in a dry skillet over medium heat until they darken slightly. This enhances their flavor. Allow to cool, then coarsely grind in a spice grinder. Set aside.

In a saucepan, combine the neutral oil with sliced ginger, fennel seeds, chopped shallot, star anise, cinnamon stick, and the whole Sichuan peppercorns. Gently heat the oil over low heat, allowing the spices to release their aromas. This can take about 10-15 minutes; patience is key here, as the flavors will deepen beautifully.

Once your oil is fragrant, remove from heat. Add the crushed garlic, bay leaves, and coriander seeds. Let this mixture steep as the oil cools down for another 10 minutes. The garlic will infuse its rich flavor, amplifying the profile you're after.

Strain the infused oil through a fine-mesh sieve, discarding solids. In a mixing bowl, combine your ground chili mix with the strained oil. Add the kosher salt, soy sauce, ground chili flakes, and sesame seeds. Stir well until everything is evenly incorporated.

Taste your mala ban spicy mix. Depending on your heat tolerance, you may want to adjust salt or chili measurements. Feel free to add a little extra soy sauce for added umami. Your mix should now be bursting with vibrant flavors, perfect for drizzling on anything from dumplings to noodles!