Mala Fried Peanuts

Preparation

1. Five-Spice Powder

   Step 1

   Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.

   Step 2

   Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.

2. Peanuts and Assembly

   Step 3

   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.

   Step 4

   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.

   Step 5

   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.

   Step 6

   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, ground Sichuan peppercorns, white pepper (if using), and 1 tsp. Five-Spice Powder. Transfer to a small bowl; let cool.

   Step 7

   Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.