Kung Pao Potatoes Recipe – Chilli Potato Chinese Indo Style – CookingShooking

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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 below!

Kung Pao Potatoes Recipe - Chilli Potato Chinese Indo Style
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Kung Pao Potatoes Recipe - Chilli Potato Chinese Indo Style
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
For the sauce
For the slurry
Servings: people
Instructions
  1. In a large deep pan, heat the oil and fry the potatoes over medium flame, until they are golden brown.
  2. 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.
  3. 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.
  4. Next add the Sriracha or red chili sauce, and cook for 1 minute. Add onions, bell peppers and spring onions green. Stir fry everything.
  5. Add sugar, salt, black pepper, tomato ketchup, light soya sauce and lemon juice. Stir fry everything for 2-3 minutes.
  6. Pour water and bring it to a boil. Add the slurry, little at a time, depending on the consistency you like.
  7. Once the sauce is thick, add the fried potatoes. Give it a good mix and coat all the potatoes with the sauce.
serving
  1. 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.

 

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