Kung Pao Chilly Potato कुंगपाओ चिली पोटैटो Chilly Potato

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


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)


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.

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