Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)

Method9 steps

1. 1

   Step 1: Cover the 1 cup raw peanuts with warm water and soak for 30 minutes to 4 hours, until their skins can be peeled. Start checking after 30 minutes.

   Soak peanuts for peeling · 30 minUses 1 cup raw peanuts · Warm water, enough to cover peanuts for soaking

2. 2

   Step 2: Peel the soaked peanuts and discard the skins. Drain off the soaking water, then pat the peanuts very thoroughly dry with paper towels. Keep wet surfaces or droplets out of the frying oil.

   Uses soaked raw peanuts

3. 3

   Step 3: Mix 1 teaspoon each chili flakes, sugar (1 teaspoon) and sea salt (1 teaspoon) with 1/4 teaspoon each white pepper powder and five-spice powder (1/4 teaspoon). Add either 1 teaspoon freshly toasted ground Sichuan peppercorns, already prepared, or 1/4 teaspoon store-bought Sichuan peppercorn powder to start. Choose one powder route; the whole chilies and whole peppercorns are separate optional garnish.

   Uses 1 teaspoon chili flakes · 1 teaspoon sugar · 1 teaspoon sea salt · 1/4 teaspoon white pepper powder · 1/4 teaspoon five spice powder · 1 tsp freshly toasted ground Sichuan peppercorns, if fresh-powder route chosen · 1/4 tsp store-bought Sichuan peppercorn powder, if that alternative chosen

4. 4

   Step 4: Put the thoroughly dried peeled peanuts into an unheated wok and add the 1/2 cup vegetable oil, using additional oil only if needed to cover them. Start with both peanuts and oil in the cold wok, then turn the heat to medium. When the peanuts begin to sizzle, reduce to medium-low. Cook slowly, stirring occasionally, until their surfaces turn pale yellow without burning. Lift them out with a colander or strainer and drain on a paper-towel-lined plate.

   Uses peeled thoroughly dried raw peanuts · 1/2 cup vegetable oil frying-supply guide · Extra vegetable oil, only if needed to cover the peanuts for frying

5. 5

   Step 5: Remove the excess frying oil from the wok and retain only an actual measured 1 teaspoon. This small remainder, rather than the whole frying supply, is used to finish the peanuts.

   Uses frying oil from the peanut batch

6. 6

   Step 6: If using the optional garnish, add the dried chili peppers and 1 teaspoon whole Sichuan peppercorns to the wok containing the retained teaspoon of frying oil. Stir until fragrant. If omitting garnish, leave the retained teaspoon of oil ready for the peanuts.

   Uses retained frying oil · Dried chili peppers, as desired for garnish (optional) · 1 tsp whole Sichuan peppercorns for garnish (optional)

7. 7

   Step 7: Return the drained fried peanuts to the wok and add the prepared ground spice coating. Toss well until the peanuts are evenly seasoned. If using the store-bought powder route, adjust with a little extra of that powder to taste if needed; do not add the separate freshly toasted powder dose. Transfer the peanuts and any whole-spice garnish to a large plate.

   Uses drained fried peanuts · retained oil and optional fragrant whole-spice garnish · prepared ground spice coating, with selected powder route · Extra store-bought Sichuan peppercorn powder, to taste only if using that alternative (optional)

8. 8

   Step 8: Let the seasoned peanuts cool completely on the plate. They become crisp as they cool, so judge their crunch only once fully cooled.

   Uses seasoned fried peanuts and optional whole-spice garnish

9. 9

   Step 9: Serve the completely cooled peanuts as a spicy snack or appetizer. For storage, put them in an airtight container only after they have cooled fully; no storage duration is specified.

   Uses completely cooled crunchy spicy peanuts