frying some peanuts for Kung Pao chicken tonight

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yesssss look at the color change on these

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@YKantRachelRead I very quickly went through the process of wanting peanuts, realizing we have peanuts, and remembering I'm allergic to peanuts. They look so good tho.

@mayazimmerman awww 😭 magically de-allergizes the peanuts and then sends some through the internet to you

@YKantRachelRead oh this is making me want to make homemade peanut butter again

@anhedonie @YKantRachelRead peanut popcorn. is such a thing possible?

@anhedonie oooo I've never tried doing that, but now I wanna 😍

kung: pao'd!

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@YKantRachelRead omg I started salivating 🤤

@captainvellalives I'd send you some if I could!

this was my first time making this particular dish in the Sichuan way rather than the American Chinese one (which I also love). the latter features a lighter sauce that omits the Sichuan peppercorns entirely, uses way less peppers and peanuts, and stretches it out with veggies (usually bell peppers and celery). the Sichuan version is just chicken, peanuts, sauce, and aromatics, which makes for a heavier end product.

anyway, I meticulously de-seeded all of the chiles, and I'm glad I did - this would be too spicy for my wife otherwise I'm also glad to have fried the peanuts myself, since they have a nice crunchiness to them that wouldn't be present with store-bought dry-roasted nuts.

@patchuun yesssss it's so good if I can say so myself 🥰