Remove stems from dried chilies and soak in warm water for 5 minutes. Drain well and finely chop or pulse in a food processor until coarse, but not a paste.

In a small saucepan, combine the neutral oil, sliced garlic, shallot, and ginger. Heat over medium-low heat until the aromatics are golden brown and crispy. This can take 10-15 minutes. Be careful not to burn them.

Remove the crispy aromatics with a slotted spoon and set aside. Keep the infused oil in the pan.

Place the chopped chilies in a heatproof bowl. If using, add Sichuan peppercorns.

Heat the infused oil again over medium heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, heat until a small piece of chili sizzles immediately when dropped in.

Carefully pour about half of the hot oil over the chilies, stirring constantly. This creates the first infusion.

Wait a minute for the sizzle to subside, then reheat the remaining oil until it's slightly hotter. Pour the rest of the hot oil over the chilies, stirring again. This second pour extracts deeper flavors and creates the crisp texture.

Stir in the toasted sesame seeds, salt, sugar, and MSG (if using). Add the reserved crispy aromatics back into the oil.

Let the chili crisp cool completely to room temperature before transferring to an airtight jar. The flavors will deepen as it sits. Store in the refrigerator.