To simultaneously mitigate the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in fried peanuts, composite systems of epigallocatechin gallate (EGCG) combined with three hydrocolloids (chitosan, sodium alginate, and locust bean gum) were prepared, and the inhibitory effects of which on the levels of AA, 5-HMF, asparagine, and the intermediate α-dicarbonyl compounds were evaluated. The results showed that treatment with EGCG aqueous solution (100μg/mL) alone had limited inhibitory effects on AA and 5-HMF (P>0.05). The level of AA was reduced from (120.42±3.64) ng/g to (113.93±5.73) ng/g (inhibition rate of 5.40%±0.27%), while the level of 5-HMF decreased from (7.15±0.13) μg/g to (5.90±0.26 ) μg/g (inhibition rate of 17.48%±0.77%). In contrast, the combination of EGCG with 1% mass fraction locust bean gum exhibited a significant synergistic effect, increasing the inhibition rates of AA and 5-HMF to 25.31%±0.30% and 29.65%±2.74%, respectively (P<0.05). Compared with the unsoaked fried peanuts (control group), the EGCG-hydrocolloid treated fried peanuts (treatment group) significantly affected the precursor asparagine content (P< 0.05), which ranged from (120.99±0.99) μg/g to (165.49±6.27) μg/g. The EGCG+1% locust bean gum group exhibited the highest level (165.49±6.27) μg/g, and significantly suppressed α-dicarbonyl compounds (P<0.05), with inhibition rate of 51.15%±1.09% for diacetyl and 70.78%±5.01% for glyoxal. It was hoped that this work could provide theoretical reference for the research of AA and 5-HMF synchronous inhibition in fried foods, and offer technical support for the development of safer and better-quality fried food. 〖