Using a medium saucepan, toast the sesame seeds at medium heat for 2-3 minutes, or until they begin to turn light brown. Place in small bowl.
Reduce the heat to low. Using the same sauce pan, add the oil and slowly bring the temperature up to about 300F.
Add the star anise, cinnamon, bay leaf, sesame seeds and sichuan peppercorn. Do not add the green onions yet. Cook the aromatics for 30 minutes, keeping temperature consistently between 275-325F.
When 5 minutes remain, add the green onion.
While the aromatics cook, combine the chili flakes and salt in a heat-safe container (use ceramic if possible). Stir thoroughly.
Remove the infused oil from heat and allow to cool for 5-10 minutes. The temperature should be around 200F.
Strain the oil directly into the chili flakes. Discard aromatic ingredients. Stir thoroughly.
Store in the refrigerator for up to 6 months.