Remove stems from dried chilies and shake out most seeds; set aside.

Thinly slice garlic cloves and ginger for even infusion.

Combine dried chilies, fresh chilies, chili flakes, Sichuan peppercorns, cumin seeds, and coriander seeds in a heat-proof bowl or keep nearby if adding directly to the pan.

Pour the neutral oil into a small saucepan and heat over medium until shimmering and 325–350°F (about 3–4 minutes).

Add sliced garlic and ginger to the hot oil; cook 30–45 seconds, stirring, until fragrant but not browned.

Carefully add the chili and spice mixture to the oil and immediately remove the pan from heat; stir for 30 seconds to prevent scorching.

Let the oil cool and infuse at room temperature for about 30 minutes.

Strain the cooled oil through a fine mesh strainer lined with paper towels into a clean, dry glass jar, pressing on solids to extract maximum flavor. Leave a few flakes for visual appeal if desired.

Season with a pinch of salt, seal the jar, and refrigerate for up to 3 weeks.