Spicy Fried Chili Peanuts Food

SPICY PEANUTS

Steps:

• In a large heavy skillet, heat oil and pepper flakes over medium heat for 1 minute. Add peanuts and garlic. Cook and stir for 3-5 minutes or until lightly browned. Drain on paper towels. , Transfer to a large bowl. Sprinkle with chili powder and salt; toss to coat. Cool completely. Store in an airtight container.

JET TILA'S SPICY STIR-FRIED CHICKEN, PEANUTS, DRIED CHILIES AND PEPPERS

Steps:

• Slice the chicken across the grain into ¼-inch thick tiles on an angle to make thin, ¼-inch planks
• Place the chicken in a shallow bowl and add baking soda, salt, cornstarch, water and vegetable oil
• Massage all the ingredients into the meat to combine
• Set it aside until ready to use or you can cover and refrigerate for a few days
• Combine all sauce ingredients and set aside
• Heat the oil to medium high in a medium sauté pan and sauté the garlic until light brown
• When you see the first wisps of white smoke, stir in the chicken and cook undisturbed for about 30 seconds
• Stir and scrape the pan and cook for another 30 seconds
• Stir in bell peppers, onion, red chilies and peanuts, and cook them for about 2 minutes until the onions start to turn translucent
• Add the sauce, stir constantly, and cook for an additional minute until the ingredients are piping hot and combined

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.

SPICY FRIED PEANUTS

Steps:

• Heat chili oil, canola oil and sesame oil together in a skillet over medium heat.
• Add in Serrano and peanuts. Cook until peanuts start to brown slightly, about 3 minutes.
• Add in remaining ingredients. Mix well and continue cooking for a couple more minutes. Serve as a snack or on top of your favorite stir fry dish.

CHILI CRISP RECIPE - HOW TO MAKE CHILI CRISP

Steps:

• Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
• Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
• Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
• In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
• Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
• Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
• Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

SPICY STIR-FRIED CHINESE LONG BEANS WITH PEANUTS

Steps:

• Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
• Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
• Stir together soy sauce, chiles, and salt in a small bowl.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
• *Available at Asian markets.
• **Available at kalustyans.com.

SPICY GREEN BEANS WITH PEANUTS

Steps:

• Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.

SZECHUAN SPICY PEANUTS (黄飞鸿花生, HUANG FEI HONG SPICY PEANUTS)

Steps:

• 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.

CHILI-SPICED PEANUTS

Steps:

• In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
• Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
• Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.

SPICY PEANUTS

Steps:

• Soak the peanuts with water overnight until you can easily remove the skins.
• Then drain the peanuts slightly and rub the peanuts with both hands forcefully. The skins will be separated. Then peal the remaining skins.
• Transfer the peanuts into an air-tight bag and freeze for 3-4 hours or overnight.
• Place peanuts into a pan and add enough oil to cover. Heat over medium fire until the peanuts start to sizzle and floating on the surface. Transfer out and drain off the oil.
• Re-add around 1/2 tablespoon of oil and fry Sichuan peppercorn and chili pepper shreds until aromatic. Place the peanuts in. Mix with salt, sugar, five spice powder, Sichuan pepper, salt and white pepper.
• Transfer them to an air-tight container, covered and store for 2-3 days until the mala flavor is well absorbed.

SPICY FRIED CHILI PEANUTS

Steps:

• Heat oil in a large skillet over very low heat. Add garlic and cook until crisp and brown, stirring occasionally (15-20 minutes). DO NOT BURN. Discard garlic.
• Add peanuts to skillet, increase heat to medium high and shake pan until oil is absorbed by peanuts and peanut aroma is strong (5 minutes); remove from heat.
• Stir in chili powder and cayenne pepper and season with salt.

SPICY CHILI FRENCH FRIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.
• Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes, and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
• Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.

CHILI LIME PEANUTS RECIPE

Steps:

• Preheat oven to 250oF. Whisk lime juice, lime zest, chili powder, salt, sugar, and cayenne pepper together in large bowl. Add peanuts and stir until evenly coated. Scrape nuts onto large, rimmed baking sheet. Bake until nuts are fragrant, dry, and beginning to darken, about 30 minutes.

VEGAN SPICY PEANUT NOODLES

Steps:

• Using a small sauce pan in medium low heat, sauté garlic and ginger with a pinch of oil until fragrant.
• Add peanut butter, liquids and seasonings to the sauce pan. Whisk until ingredients are well combined.
• Allow sauce to simmer until peanut butter as set and slightly thicken.
• Turn off heat and set aside.
• Boil noodles according to packaging instructions.
• Drain and toss into a mixing bowl. Pour peanut sauce onto noodles. Toss green onions and drizzle with chili oil.
• Mix noodles until well combined. Toss / garnish with desired add-ons.