How to make Kung Pao Potato -

A popular Chinese dish – potatoes cooked with plenty of roasted peanuts.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Oil (ऑइल)

Cuisine : Chinese

Course : Main Course Vegetarian

For more recipes related to Kung Pao Potato checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Cauliflower Ani Batata Sukke Middle Eastern Vegetable Stew Sarson wale Baingan Karela and Raw Mango Curry

Kung Pao Potato

Kung Pao Potato Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kung Pao Potato Recipe

  • Potatoes boiled with salt and cut into wedges 4

  • Oil for deep-frying

  • Cornstarch 3 tablespoons

  • Crushed black peppercorns to taste

  • Sesame oil (til oil) 1 tablespoon

  • Dried red chillies 2

  • Ginger chopped 1/2 tablespoon

  • Garlic chopped 1 tablespoon

  • Spring onions bulbs 3

  • Vegetable stock 1/2 cup

  • Soy sauce 1 tablespoon

  • Red chilli sauce 1 tablespoon

  • Salt to taste

  • Sugar 1/4 teaspoon

  • Peanuts roasted 1/4

  • Spring onion greens 1 stalk


Step 1

Heat sufficient oil in a pan.

Step 2

Take potato wedges in a bowl. Add2 tablespoons cornstarch andcrushed peppercorns and mix well.

Step 3

Deep-fry potato wedges in hot oil till golden and crisp. Drain on absorbent paper.

Step 4

Heat sesame oil in a non-stick pan.

Step 5

Diagonally cut dried red chillies.

Step 6

Add ginger and garlic to the pan, mix and sauté for a minute. Add chopped dried red chillies and mix well.

Step 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.

Step 8

Dissolve remaining cornstarch inreserved stock to make a smooth slurry.

Step 9

Roughly chop peanuts.

Step 10

Add slurry to the pan and mix well. Add fried potato wedges and ¾ chopped peanuts and toss to mix.

Step 11

Cut spring onion greens, add to the pan and mix well.

Step 12

Serve hot garnished with remaining chopped peanuts and bell pepper curls.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.