Recipe: Kung Pao Potatoes

CooQ : Recipe: Kung Pao Potatoes

Kung Pao Potatoes

Indo chinese, Snacks

Potato
450 calories/serving
50 mins
Baby potatoes deep fried and stir fried in a very nutty and spicy Kung Pao sauce, consisting of chili paste, Sichuan peppers and roasted peanuts served as a starter or as a side dish.

Recipe by:

Chef Sanjyot Keer

Ingredients

potatoes
oil
garlic
ginger
dry red chilli
capsicum
spring onion
roasted peanut
sugar
sichuan peppercorn
red chilli sauce
ketchup
soy sauce
water
salt
white pepper
cornstarch

Instructions

For crispy fried potatoes

1. Peel the par boiled potatoes and cut them in cubes.

2. Set a pan on medium high heat, add oil for shallow frying the potatoes, fry them from all sides until crisp and golden brown. remove it on an absorbent paper and keep aside.

For making kung pao potatoes

3. Set a pan on high heat, add 2 tbsp oil, 1 inch chopped ginger, 7-8 chopped garlic cloves and 3-4 broken dry red chillies, sauté for a minute.

4. Add 1 diced capsicum, 1/2 cup diced spring onion bulbs, 1/4 cup roasted peanuts, 1 tsp sugar and 1 tsp sichuan peppercorns, further sauté it for a minute. if you don’t have sichuan peppercorns you can skip them.

5. Add 3 tbsp red chilli sauce, 2 tbsp ketchup and 1 tsp soy sauce, mix and sauté it for another 1-2 minutes.

6. To prepare cornstarch slurry, in a bowl add 1 tbsp cornstarch with 2 tbsp of water. mix well and keep aside.

7. Add 100 ml water, salt & white pepper to taste, mix and add the prepared cornstarch slurry and cook until the sauce thickens.

8. Add the crispy fried potatoes and toss them well in the sauce.

9. Add 1/4 cup freshly chopped spring onions greens, mix gently and coat it well.

10. Your crispy kung pao potato is ready to be served, serve hot.

By Chef Sanjyot Keer

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