Mala Fried Peanuts
A spicy and numbing Sichuan-style snack made with crispy fried peanuts tossed in a flavorful blend of Sichuan peppercorns, dried chiles, and five-spice powder. These addictive nuts deliver the signature mala (numbing and spicy) flavor that's characteristic of Sichuan cuisine.
Ingredients
- •2 cups raw peanuts
- •¼ cup peanut oil
- •18 whole dried Sichuan chiles
- •1 tsp Sichuan peppercorns
- •1½ tsp kosher salt
- •1 tsp sugar
- •1 tsp Five-Spice Powder
- •1 tsp ground Sichuan peppercorns
- •1 pinch freshly ground white pepper
Cooking Instructions
- 1.
If using unblanched (skin-on) peanuts, place in a medium bowl and pour in water to cover. Let soak at least 6 hours and up to 12 hours. Drain peanuts, then rub off skins with paper towels if needed.
360 min
- 2.
Arrange peanuts on a rimmed baking sheet and freeze at least 2 hours and up to 12 hours (this will dehydrate the nuts so that they crisp faster when fried). If using blanched peanuts, skip the soaking and freeze directly.
120 min
- 3.
Place frozen peanuts in a wok or medium pot and pour in oil to cover by 1/4". Bring to a simmer over medium heat and cook until peanuts are golden brown and float to the surface, 15-20 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Let oil cool. Transfer all but 1 tsp. oil to an airtight container; save for another use.
20 min
- 4.
Add sliced chiles, whole chiles, and whole Sichuan peppercorns to skillet with oil and heat over medium-high, stirring constantly, until fragrant, about 2 minutes (don't let the chiles brown-you want them to stay red). Mix in peanuts, salt, sugar, Five-Spice Powder, ground Sichuan peppercorns, and white pepper (if using). Transfer to a small bowl; let cool.
2 min
- 5.
Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.