I make my own Chinese hot chili oil. That’s extremely simple. Just buy a good quality peanut oil (I like Lion & Globe brand) and some dried Thai (or other small, red, hot) chilis. Pour as much peanut oil as you want to make in a pot and fill the pot until it’s pretty solid with dried chilis. Put on the stove and heat until the chilis start turning black. Take off the heat and allow to sit overnight or longer (the longer it sits, the hotter it will get). Strain the oil thru a sieve or cheese cloth to whatever degree you want. I’ve encountered such oil with a substantial number of chilis left in it or it can be filtered clear or anywhere in between. Store away from light and heat (but NOT in the refrigerator), preferably in an opaque container for up to several months.