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Kung Pao Potatoes

Crispy, golden potatoes tossed in a spicy, sweet, and tangy sauce. It’s garnished with crunchy roasted peanuts and fresh green onions for an added layer of texture and flavour. This recipe is from FoodFood TV channel.

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Kung Pao Potatoes

Main IngredientsPotato, Spring onions
CuisineChinese
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time26-30 minutes
Serve4
TasteTangy
Level of CookingEasy
OthersVeg

Ingredients list for Kung Pao Potatoes

  • 4 large Potatoes boiled and peeled
  • 6 Spring onions
  • 4 tablespoons Oil
  • 1 inch piece Ginger chopped
  • 4-5 cloves Garlic chopped
  • 2 teaspoons Cornflour/ corn starch
  • 1 cup Vegetable stock
  • 2 tablespoons Chilli oil
  • 3-4 Dry red chilies,broken
  • 2 tablespoons Soy sauce
  • 1 tablespoon Red chilli sauce
  • 2 teaspoons Sugar
  • Salt to taste
  • 1/4 cup Roasted peanuts
  • 2 stalks Spring onion greens

Method

  1. Slice spring onion bulbs, and finely chop ginger and garlic. 
  2. Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper. 
  3. Heat chilli oil in another non-stick pan.
  4. Mix cornflour in ¼ cup vegetable stock and set aside.
  5.  Add red chillies and sauté for ½ minute or till crisp. Add onion, ginger and garlic and sauté till soft.
  6. Add soy sauce, red chilli sauce, sugar, salt and peanuts and mix. Add the remaining vegetable stock and mix well.
  7. Chop spring onion greens. Add the cornflour mixture to the pan and cook till the sauce thickens. 
  8. Add potatoes and mix gently. Serve immediately garnished with spring onion greens.

Nutrition Info

Calories1608
Carbohydrates132.4
Protein21
Fat110.8
Other FiberFiber- 17.8gm
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