How to make Sichuan Chilli Potatoes -

Deep fried potato wedges tossed in a spicy sauce.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Potatoes (आलू), Dry red chillies

Cuisine : Chinese

Course : Snacks and Starters

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For more recipes related to Sichuan Chilli Potatoes checkout Aloo Chat, Aloo Tuk, Mazedar Aloo Parantha, Aloo Puff . You can also find more Snacks and Starters recipes like Gunpowder Squid Rings Quinoa Chicken Nuggets Spicy Sprouts Sandwich Masala Fish Fry

Sichuan Chilli Potatoes

Sichuan Chilli Potatoes Recipe Card

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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 : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sichuan Chilli Potatoes Recipe

  • Potatoes 4-5 medium

  • Dry red chillies 2 tablespoons

  • Cornflour/ corn starch 3 tablespoons

  • Dried red chillies 4-5

  • Sichuan peppers (optional) 8-10

  • Onion sliced 1 medium

  • Garlic, finely chopped 5-6 cloves

  • Red chilli paste 1 teaspoon

  • Soy sauce 1 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Vinegar 1 tablespoon

  • Spring onions with greens roughly chopped 1 stalk

Method

Step 1

Peel and cut potatoes into ten to twelve thick wedges. Soak in cold water for half an hour. Heat sufficient water and par boil potato wedges, drain and cool.

Step 2

Heat sufficient oil in a wok. Dust the parboiled potatoes with two tablespoons cornflour and deep-fry for two minutes or until golden brown and completely cooked and crisp. Drain on absorbent paper.

Step 3

Mix the remaining cornflour in a quarter cup of water. Heat two tablespoons of oil in a wok, break red chillies into two and stir-fry for half a minute. Immediately add Sichuan peppers, onion, garlic and continue to stir-fry.

Step 4

Stir in red chilli paste blended in a quarter cup of water, soy sauce, sugar and salt. Stir-fry briefly. Add fried potatoes and toss to heat through. Stir in cornflour mixture, toss well to mix and add vinegar. Stir-fry for half a minute and serve garnished with spring onion greens.

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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 www.sanjeevkapoor.com 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.