>> source: https://cooking.nytimes.com/recipes/1022366-chile-crisp
>> serves: 1 1/4 cups
>> total time: 10 minutes

Combine the @vegetable oil{1/2%cup}, @dried minced onion{1/4%cup}, @granulated sugar{1/2%tsp}, and @Diamond Crystal kosher salt{1/2%tsp} in a #small saucepan{}. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to ~{5%minutes}.

Add the @crushed dried small red chiles or red-pepper flakes{1/3%cup}, @sesame seeds{3%Tbsp}, and @coarsely ground Sichuan peppercorns (optional){1%tsp}, if using, and sizzle, stirring, for ~{1%minute}, then stir in the remaining @granulated sugar{1/2%tsp} and @Diamond Crystal kosher salt{1%tsp}.

Use immediately or refrigerate in an #airtight container{} for up to ~{2%weeks}. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.