I use store-bought shelled roasted peanuts. If you use raw peanuts, please roast them on a dry pan for 10-15 minutes over medium heat until aromatic. You can also roast them in the oven at 350 F for 10-15 minutes. Set aside to cool down completely
Beat egg white with a fork until frothy. Add the minced/grated garlic and mix again. Stir in the roasted peanuts and stir to combine everything
In a separate bowl whisk all the ingredients together to mix. Add this to the peanut mixture and stir to make sure the flour mixture is coating the nuts and the nuts are not clumping together
Deep-frying:
Preheat about 2 inches of oil. When you dip a skewer or chopstick into the oil, there are bubbles around it, the oil is hot enough for frying. Lower the heat to medium-low. It's important not to fry on high heat or the coating will get burn before it has a chance to get crispy and dry
Fry in small batches. Let them fry undisturbed for few seconds and then gently separate any peanuts that clump together if you see any. Continue to fry over medium heat until they are light golden brown
Remove to an absorbent paper towel and let them cool down completely before storing in an air-tight container or jar. They should stay crispy for a week or so