Sichuan Spicy Peanuts Recipe

I absolutely adore this recipe because it brings a fiery, mouth-tingling crunch that’s so addictive, I can’t stop munching. Plus, it’s like a mini culinary adventure right at home, giving me all the bold flavors I love in just a few easy steps!

I love to make dishes that really stand out, and my Spicy Sichuan Peanuts do just that. With the bold flavors of Sichuan peppercorns and dried red chilies, balanced by a hint of sweetness from sugar, this rockety snack offers a delightful crunch.

They’re a perfect blend of heat, aroma, and flavor.

Ingredients

Raw Peanuts:
Offering a rewarding crunch, these are the core constituent, delivering an abundance of protein and wholesome fats.

Sichuan Peppercorns:
Imparts a citrusy flavor that numbs the taste buds while augmenting the dish’s distinctive fragrance.

Dried Red Chilies:
Delivers a scorching intensity that pairs perfectly with the buzzing quality of the Sichuan peppercorn.

Garlic:
A potent aroma and the depth of flavor make the dish taste more savory and fragrant than most.

Soy Sauce:
An ingredient that is rich in umami and saltiness, countering the heat with warmth of its own.

Sugar:
Provides a hint of sweetness that balances the overall piquancy.

Ingredient Quantities

• 1 cup raw peanuts, skin-on
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns
• 4 dried red chilies, broken into pieces
• 1 teaspoon chili flakes
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 cloves garlic, finely sliced
• 2 scallions, green parts only, finely sliced

Instructions

1. In a wok or frying pan, over medium heat, heat the vegetable oil.

2. Add the Sichuan peppercorns and stir-fry them for about 1 minute until they are fragrant, taking care not to burn them.

3. Introduce the dried red chilies and stir-fry them for an additional 30 seconds.

4. In a skillet, add raw peanuts and stir constantly, frying for about 5-7 minutes until they are a golden brown and crispy state.

5. Lower the heat and add the garlic slices; stir for another minute until they are lightly golden.

6. Introduce the chili flakes and keep stirring for roughly 30 seconds.

7. Stir the peanuts thoroughly, ensuring that they are evenly coated, after adding the soy sauce, sugar, salt, and ground white pepper.

8. Take the pan off the heat and mix in the sliced scallions.

9. Cool the peanuts completely by spreading them on a baking sheet or large plate.

10. When allowed to cool, keep in a container that does not allow air in or serve right away as a snack.

Equipment Needed

1. Wok or frying pan
2. Skillet
3. Spatula or wooden spoon
4. Baking sheet or large plate
5. Airtight container

FAQ

• Can I use roasted peanuts instead of raw peanuts?Indeed, but be careful to alter the cooking time because roasted peanuts may cook more quickly.
• Are the Sichuan peppercorns essential?Indeed, they give an unusual numbing spice that is an identifying feature of Sichuan cuisine.
• Can I substitute the dried red chilies with fresh chilies?For their unique taste, dried chiles are best. However, if you must use fresh chiles, be prepared to adjust the cooking time accordingly.
• Is there an alternative to vegetable oil?Other neutral oils, such as peanut or canola oil, can be used.
• Will this dish be too spicy?To reduce the heat, decrease the amount of dried chilies or chili flakes used.
• How should I store the Sichuan Spicy Peanuts?Keep them in a container that will seal out air at room temperature for as long as a week.
• What can I serve with Sichuan Spicy Peanuts?On their own, they are a fantastic snack, or you can serve them with drinks as a zesty starter.

Substitutions and Variations

Two tablespoons of vegetable oil: Substituting with 2 tablespoons of peanut oil adds a deliciously nutty flavor.
One tablespoon of Sichuan peppercorns: For a somewhat similar smell and a citrus-spiced pepper, use 1 tablespoon of roasted black pepper combined with lemon zest.
4 dried red chilies: Substitute 1 teaspoon cayenne pepper for heat, but know that it won’t provide the smoky aroma you expect from dried chilies.
1 tablespoon light soy sauce: For a gluten-free alternative, use 1 tablespoon tamari.
1 teaspoon sugar: Replace with 1 teaspoon honey for a slight floral sweetness.

Pro Tips

1. Preheat Peanuts Before starting the process, you can preheat the peanuts in an oven at 300°F (150°C) for about 10 minutes. This step can help ensure even cooking and bring out the nutty flavor.

2. Control Spice Levels Adjust the amount of dried red chilies and chili flakes to suit your spice tolerance. For a milder version, remove the seeds from the dried chilies before using.

3. Oil Infusion Infuse the oil with the Sichuan peppercorns and chilies first to enhance the aroma and depth of flavor in the dish. Be careful not to burn them as they can turn bitter quickly.

4. Uniform Peanut Roasting Stir the peanuts constantly when frying to achieve a uniform golden brown color and crispy texture. Uneven cooking can lead to some undercooked or overcooked peanuts.

5. Cooling Method Spread peanuts in a single layer on a baking sheet while cooling. This prevents them from steaming and helps maintain their crunchy texture.