Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)
5 from 8 votes
Szechuan spicy peanuts are an addictive beer accompaniment. Crunchy, salty, slightly sweet, and fiercely hot, with the citrusy tingle of numbingness. You won’t able to stop once you pop the first peanut into your mouth.
Prep Time: 1hr
Cook Time: 20mins
Total Time: 1hr20mins
Servings: 4to 6
Author: Maggie Zhu
1/2cupvegetable oil(or enough to cover the peanuts)
dried chili peppers and 1 teaspoon Sichuan peppercorn for garnish(Optional)
Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
Combine all the ingredients for the spice mix in a small bowl.
Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
(Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don’t worry if the peanuts are not crispy enough when they’re still warm. They’ll crisp up and become crunchy once completely cooled.
Serve immediately as a snack or store in an air-tight container.
To make roasted Sichuan peppercorn powder, cook whole Sichuan peppercorns with a bit of oil until dark and very fragrant. Let cool and transfer to a coffee grinder. Grind until peppercorns turn to flakes. You can make extra and save it in an air-tight container in the fridge. It will stay good for many months. I won’t suggest using store-bought Sichuan peppercorn powder. But if using, add less (1/4 teaspoon as a start) to the dish.