Kung Pao Potato

A popular Chinese dish – potatoes cooked with plenty of roasted peanuts. This is a Sanjeev Kapoor exclusive recipe.

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Kung Pao Potato

Main Ingredients Potatoes, Oil
Cuisine Chinese
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Kung Pao Potato

  • 4 Potatoes boiled with salt and cut into wedges
  • for deep-frying Oil
  • 3 tablespoons Cornstarch
  • to taste Crushed black peppercorns
  • 1 tablespoon Sesame oil (til oil)
  • 2 Dried red chillies
  • 1/2 tablespoon Ginger chopped
  • 1 tablespoon Garlic chopped
  • 3 Spring onions bulbs
  • 1/2 cup Vegetable stock
  • 1 tablespoon Soy sauce
  • 1 tablespoon Red chilli sauce
  • to taste Salt
  • 1/4 teaspoon Sugar
  • 1/4 Peanuts roasted
  • 1 stalk Spring onion greens


  1. Heat sufficient oil in a pan.
  2. Take potato wedges in a bowl. Add2 tablespoons cornstarch andcrushed peppercorns and mix well.
  3. Deep-fry potato wedges in hot oil till golden and crisp. Drain on absorbent paper.
  4. Heat sesame oil in a non-stick pan.
  5. Diagonally cut dried red chillies.
  6. Add ginger and garlic to the pan, mix and sauté for a minute. Add chopped dried red chillies and mix well.
  7. Cut spring onion bulbs into 3 pieces, add to the pan and mix well. Reserve 1 tablespoon vegetable stock and add remaining alongwith soy sauce, red chilli sauce, salt, sugar and peppercorns and mix well.
  8. Dissolve remaining cornstarch inreserved stock to make a smooth slurry.
  9. Roughly chop peanuts.
  10. Add slurry to the pan and mix well. Add fried potato wedges and ¾ chopped peanuts and toss to mix.
  11. Cut spring onion greens, add to the pan and mix well.
  12. Serve hot garnished with remaining chopped peanuts and bell pepper curls.

Nutrition Info

Calories 1000
Carbohydrates 120.6
Protein 10.8
Fat 53.1
Other Fiber Fiber- 11.8gm