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Kung Pao Chilly Potato कुंगपाओ चिली पोटैटो Chilly Potato

Kung Pao Chilly Potato कुंगपाओ चिली पोटैटो Chilly Potato

Name: Kung Pao Chilly Potato कुंगपाओ चिली पोटैटो Chilly Potato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: Potatoes

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Prep Time: 15 minutes Cook Time: 25 minutes

Total Time 40 minutes

Servings: 2

Cuisine: Chinese

Kung Pao Chilly Potato कुंगपाओ चिली पोटैटो Chilly Potato Recipe - Ranveer Brar

Ingredients

For Frying Potatoes

3-4 Potatoes – boiled & diced (आलू)

2 tbsp Corn-starch (कॉर्न स्टार्च)

Salt to taste (नमक स्वादानुसार)

½ tsp Black Pepper Powder (काली मिर्च पाउडर)

Oil for frying (तेल तलने के लिए)

For Sauce

2 tbsp Oil (तेल)

1 inch Ginger – chopped (अदरक)

2 cloves Garlic – chopped (लहसुन)

2 Star Anise (चक्र फूल)

2 dry Red Chillies – cut in pieces & deseeded (सूखी लाल मिर्च)

½ tsp Pink Peppercorns or Sichuan Peppercorns (गुलाबी पेपरकॉर्न या सिचुआन काली मिर्च)

1 medium Onion – medium diced (प्याज़)

3 tbsp Cashew Nuts (काजू)

1 tbsp Soya Sauce (सोया सॉस)

1 medium Capsicum – medium diced (शिमला मिर्च)

2 tbsp Red Chilli Sauce (रेड चिली सॉस)

1 heaped tbsp Tomato Ketchup (टोमेटो केचप)

Water (पानी)

¼ cup Corn-starch slurry (कॉर्न स्टार्च का लिजाम)

1 whole Spring Onion – diced (प्याज़ पत्ता)

Process

For Frying Potatoes

In a bowl add potatoes, corn-starch, black pepper powder, salt and toss it properly with light hands, make sure it is coated completely. Keep aside for 5-10 minutes.
Now heat oil on medium heat and then fry these potatoes until golden brown from all sides, then remove on absorbent paper. Keep aside for further use.

For Sauce

In a wok heat oil and add ginger, garlic, star anise, dry red chillies, pink peppercorns, onion and saute until translucent.
Now add cashew nuts, soya sauce, capsicum, red chilli sauce, tomato ketchup and cook it for a minute.
Then add water, corn-starch slurry some at a time and cook it until semi thick.
Now add the fried potatoes and toss them properly, continue cooking for 2-3.
Switch off the flames and finish with spring onion. Serve hot immediately.