Written recipe for Kung pao potatoes
Prep time: 25 mins
Cooking time: 25 mins
Serves: 6
For crispy fried potatoes
Ingredients:
• Par boiled potatoes 6-7 medium size
• Oil for shallow frying
Methods:
• Peel the potatoes and cut them in cubes.
• 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
Ingredients:
• Oil 2 tbsp
• Garlic 7-8 cloves (chopped)
• Ginger 1 inch (chopped)
• Dry red chillies 3-4 nos. (broken)
• Capsicum 1 cup (diced)
• Spring onion bulbs ½ cup (diced)
• Roasted peanuts 1/4th cup (broken)
• Sugar 1 tsp
• Sichuan peppercorns 1 tsp
• Red chilli sauce 3 tbsp
• Ketchup 2 tbsp
• Soy sauce 1 tsp
• Water 100 ml
• Salt & white pepper to taste
• Cornstarch 1 tbsp + water 2 tbsp
• Crispy fried potatoes
• Spring onion greens 1/4th cup (chopped)
Methods:
• Set a pan on high heat, add oil, ginger garlic and dry red chillies, sauté for a minute.
• Add capsicum, spring onion bulbs, roasted peanuts, sugar and Sichuan peppers, further sauté it for a minute. If you don’t have Sichuan peppers you can skip them.
• Add red chilli sauce, ketchup and soy sauce, mix and sauté it for another 1-2 minutes.
• Add water and Salt & white pepper to taste, mix and add the cornstarch and water mixture and cook until the sauce thickens.
• Add the crispy fried potatoes and toss them well in the sauce.
• Add some freshly chopped spring onions greens, mix gently and coat it well.
• Your crispy kung pao potato is ready to be served, serve hot.
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