Kung Pao Potatoes Recipe – Chilli Potato Chinese Indo Style – CookingShooking
Hey Foodies, If you talk about Indian cuisine then you would instantly relate to spices and spicy food. Here is a spin to a Chinese recipe but with an Indian twist. This is an Indo Chinese recipe of the ever so famous Kung Pao Potatoes. Baby potatoes deep fried and stir fried in a very nutty and spicy Kung Pao sauce, which consist of chili paste, Sichuan peppers and roasted peanuts. Serve it as a starter or as a side dish. You will definitely have your guest raving about it.
RECIPE VIDEO
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Kung Pao Potatoes Recipe – Chilli Potato Chinese Indo Style – CookingShooking
Hey Foodies, If you talk about Indian cuisine then you would instantly relate to spices and spicy food. Here is a spin to a Chinese recipe but with an Indian twist. This is an Indo Chinese recipe of the ever so famous Kung Pao Potatoes. Baby potatoes deep fried and stir fried in a very nutty and spicy Kung Pao sauce, which consist of chili paste, Sichuan peppers and roasted peanuts. Serve it as a starter or as a side dish. You will definitely have your guest raving about it.
INGREDIENTS:
- Potatoes - 30-35 small peeled
- Oil - for deep frying
For the sauce
- Sesame Oil - 2 tbsp or any other oil
- Green Chili - 2 small finely chopped
- Garlic - 1 tbsp chopped
- Sichuan Peppercorn - 1 tsp
- Peanuts - 2-3 tbsp roasted
- Dry Red Chili - 3 small
- Red Chili sauce / Sriracha - 1 1/2 tbsp
- Onion - 1 small cubed
- Mixed Bell Peppers - 1/2 cup red, yellow and green
- Spring Onions Green - 1 tbsp finely chopped
- Sugar - 1 tsp
- Salt - 1 pinch to taste
- Black Pepper Powder - 1/4 tsp optional
- Tomato Ketchup - 1 tbsp
- Light Soya Sauce - 1 tsp
- Lemon Juice - 1/2 tsp
- Water - 1/2 cup
For the slurry
- Corn flour - 1 tbsp
- Water - 3-4 tbsp
RECIPE STEPS:
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In a large deep pan, heat the oil and fry the potatoes over medium flame, until they are golden brown.
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After about 9-10 minutes, using a fork test if the potatoes are tender and soft in the center. Remove and place it on a kitchen towel.
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In a preheated wok, pour sesame oil, add the green chili, garlic, Sichuan peppercorn, roasted peanuts and broken dry red chili. Give it a good stir over high heat.
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Next add the Sriracha or red chili sauce, and cook for 1 minute. Add onions, bell peppers and spring onions green. Stir fry everything.
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Add sugar, salt, black pepper, tomato ketchup, light soya sauce and lemon juice. Stir fry everything for 2-3 minutes.
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Pour water and bring it to a boil. Add the slurry, little at a time, depending on the consistency you like.
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Once the sauce is thick, add the fried potatoes. Give it a good mix and coat all the potatoes with the sauce.
serving
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Garnish with spring onions green and serve the hot Kung Pao Potatoes hot.
RECIPE NOTES :
Notes: You can also use boiled potatoes for this recipe. You can use any oil to make the Kung Pao sauce. Sichuan peppercorn and roasted peanuts are the key ingredients please do not skip it. Adding Sriracha or red chili sauce gives a very smoky flavour to the sauce. Sugar is important to balance out the spicy flavour. Be gentle with salt. Tips: Do not overcook the ingredients; we have to retain the crispiness of the vegetables and potatoes.