Sichuan Spicy Peanuts

Name: Sichuan Spicy Peanuts
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300g Peanuts, raw, skin-on; 500ml Neutral Oil, for frying; 15 Dried Red Chilies, deseeded, cut into 2–3 cm pieces; 2 tsp Sichuan Peppercorns; 4 cloves of Garlic, thinly sliced; 2 Scallions, cut into 2 cm pieces (white and light green parts); 1 tsp Salt, fine; 1/2 tsp Sugar

These Sichuan Spicy Peanuts are crunchy, aromatic, and brilliantly simple — roasted peanuts tossed in a fragrant chili and numbing peppercorn oil with garlic and scallions for bright contrast. They make a perfect snack, bar nibble, or banchan, delivering a satisfying crunch and a signature Sichuan kick in every bite.

These Sichuan Spicy Peanuts are crunchy, aromatic, and brilliantly simple — roasted peanuts tossed in a fragrant chili and numbing... Show more

Traditional Chinese Recipe

Health Grade

B+ · Healthy

Time

25 min

Price

1,05 €

Calories

575 kcal

vegan

quick

easy

meal prep

gluten free

high fiber

Method

Prep the aromatics

Trim the stems from the Dried Red Chilies, split them open, and shake out as many seeds as you can, then cut them into 2–3 cm pieces. Peel and thinly slice the Garlic. Rinse the Scallion, trim off the root end and any tough dark green tops, then cut the white and light green parts into 2 cm pieces so everything is ready before you start frying.

Fry the peanuts

Pour the Neutral Oil into a wok or small saucepan and add the Peanuts while the oil is still cold. Set the pan over medium-low heat and stir often as the oil gradually heats; if you are using a thermometer, aim for about 300° F. Fry until the peanuts are light golden, smell toasty, and the bubbling has slowed, 8-10 minutes. Scoop one out and break it open to check that the center no longer looks raw, then lift all the peanuts out with a slotted spoon.

Drain and crisp

Spread the peanuts on a paper-towel-lined plate or tray and let them cool for 10 minutes. They will firm up and become crisper as they sit, so do not judge the final texture straight from the oil.

Toast and season

Pour off all but about 1 tablespoon of oil from the pan. Add the Sichuan Peppercorns, the chilies, garlic, and scallion, and stir over low heat until very fragrant, the garlic turns pale golden, and the chilies deepen slightly in color, 30-60 seconds. Return the peanuts to the pan, sprinkle over the Salt and Sugar, and toss for 30 seconds so everything is evenly coated.

Serve

Transfer the spicy peanuts to a bowl or plate and serve warm or at room temperature. They should be crisp, savory, lightly sweet, and pleasantly numbing, with little bites of toasted chili and aromatics throughout.