Fried Peanuts Food

GARLIC FRIED PEANUTS

Steps:

• Heat 1 cup of oil until moderately hot.
• Add 1 cup of shelled raw peanuts and fry for 2 minutes until crisp.
• Drain on paper towel and sprinkle with garlic just before using (packaged peanuts can be used).

DEEP-FRIED PEANUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt.

FRIED PEANUT-CRUSTED CHICKEN SANDWICHES

Steps:

• For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight.
• Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.)
• For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F.
• Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere.
• Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly.
• To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately.

SEASONED FRIED PEANUTS

Steps:

• Pour enough oil into a wok or deep saucepan to come halfway up the sides. Heat the oil over medium high to 350°F. (Throw in a grain of uncooked rice; if it pops up and starts sizzling right away, the oil is ready. Or use a thermometer.) Add all the peanuts and fry until they turn golden-brown and become fragrant, 45 seconds to 1 minute. Drain on paper towels, spacing out the nuts so they stay crisp. Sprinkle a teaspoon or so of salt over the nuts while warm.
• Repeat the frying process in the same oil with the lime leaves, lemongrass, and chiles, cooking each separately until fragrant and golden brown (less than a minute), then draining on paper towels. Transfer the peanuts to an airtight container and crush the fried aromatics over the top, tossing to mix. Store in a sealed container in a cool, dry place for up to 1 month.

MALA FRIED PEANUTS

Steps:

• 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.
• 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.
• Place frozen peanuts in a wok or medium pot and pour in oil to cover by ¼". 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.
• 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.
• Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.

FRIED RICE WITH HAM AND PEANUTS

Steps:

• Rub cooked rice with wet hands so all grains are separated; set aside.
• In a small bowl, lightly beat together eggs and salt.
• Place a wok over medium heat; when wok is hot, add 1 tablespoon of the oil, when oil is hot, add eggs and cook, stirring occasionally, until soft curds form; remove from wok and set aside.
• Increase heat to medium-high and add 1 tablespoon more oil to wok.
• When oil is hot, add onion and garlic, stir-fry until onion is soft, then add bell pepper, mushrooms, ham and peanuts.
• Stir-fry until heated through, about 2 minutes; remove from wok and set aside.
• Pour remaining 2 tablespoons oil into wok, when hot, add rice and stir-fry until heated through, about 2 minutes; stir in ham mixture and soy, add eggs; stir mixture gently until eggs are in small pieces.