How to make Potato Kung Pao Style -

Fried potato wedges and roasted peanuts cooked in Chinese style.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Frozen Potato Wedges, Roasted Peanuts (भुनी हुई मूंगफली)

Cuisine : Chinese

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Gogroon Thoom Spinach Paneer And Pinenut Ravioli Khatta Meetha Kaddu Sai Bhaji

Potato Kung Pao Style

Potato Kung Pao Style Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Potato Kung Pao Style Recipe

  • Frozen Potato Wedges 1 packet

  • Roasted Peanuts 2 tablespoons

  • Oil 1/2 cup

  • Yellow capsicum medium 1/2

  • Red capsicum medium 1/2

  • Green capsicum medium 1/2

  • Spring onions green stalks 3

  • Medium onion cubed, layers separated 1

  • Garlic paste 1 teaspoon

  • Dark soy sauce 1 teaspoon

  • Red chilli sauce 1 tablespoon

  • Vegetable stock 1/4 cup

  • Salt to taste

  • Cornflour mixed in 2 tbsps water 1 teaspoon

  • Tomato ketchup (optional) 2 tablespoons


Step 1

Heat oil in a non-stick wok, add potato wedges and shallow-fry.

Step 2

Cut yellow, red and green capsicum squares into small triangles.

Step 3

Stir the potato wedges occasionally, till they are a light golden on all sides.

Step 4

Slice the spring onion green stalks diagonally.

Step 5

Drain potato wedges and put into a large bowl.

Step 6

Strain the remaining oil and wipe the wok clean. Pour 2 tbsps strained oil in the wok and heat.

Step 7

Add cubed onions, garlic paste and coloured capsicums and saute. Add dark soy sauce and chilli sauce and toss.

Step 8

Add vegetable stock and salt and mix. Add 2 tsps cornflour water and mix.

Step 9

Add fried potato wedges, roasted peanuts and spring onions.

Step 10

If you are making this dish for children, you may add a little tomato ketchup and mix.

Step 11

Transfer into a serving bowl and serve hot.

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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.