Chinese Spicy potato

The plain potatoes are turned into a spicy flavor bomb with a fine blend of Asian ingredients. And it is exceptionally delicious!

5 from 4 votes

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Course: Main Course

Cuisine: asian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Servings:

Calories: 4578kcal

Author: Lei

Ingredients

500 g potatoes cut into 0.5cm slices
1 L oil for deep frying and stir frying
2 spring onions cut and separate the white and green parts
3 clove garlic chopped
3-4 slices ginger
2 fresh chilli pepper cut into pieces
1 tablespoon sesame oil
1/2 teaspoon sugar
1 tablespoon oyster sauce
2 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon chili flakes
3 tablespoon toasted sesame seeds
1/1 teaspoon black pepper powder
2 teaspoon cumin powder
1/2 cup chopped coriander

Instructions

Deep frying potato slices: Deep fry the potato slices in the oil over medium to high heat until they are golden and crispy. Meanwhile, mix together sugar, sesame oil, oyster sauce, rice wine and soy sauce in a small bowl. And mix all the dry ingredients: sesame seeds chilli flakes, pepper powder and cumin powder for easy access later.
Pan-frying garlic, ginger, spring onions(the white parts) and fresh chili peppers over medium heat until they are slightly golden.
Add the fried potato slices and the sauce we mix in the small bowl to the pan. Cook until everything is sizzling and well-coated.
Add in the dry spices and cook for 5-10 seconds until all is well combined.
Stir in the spring onions(the green parts) and coriander. Turn off the heat and serve.

Notes

Potatoes: You can use any type of potato you like. Just be sure to dry the slices thoroughly before deep frying them to avoid splattering oil.
Spring onions: Separate the spring onions into two parts: the white part and the green part. The white part of the spring onion should be used in step 2, while the green part should be reserved for step 5.
Oyster sauce: The oyster sauce helps to add a rich and savory seafood-like flavor to the dish. However, if you don’t have any oyster sauce on hand, don’t worry! You can simply omit it and add a little extra soy sauce to the dish to help balance out the flavors.
Fresh chili and chili flakes: if you can’t handle too much heat, you can easily adjust the level of spiciness to your liking. Simply omit the chili altogether, or reduce the amount you use, until you reach a level of spiciness that is comfortable for you. Just be aware that some types of fresh chili peppers, such as Thai bird’s eye chilies, can be extremely spicy.
When deep frying potato slices, the oil should be hot enough to form the crisp outer shell quickly. Be sure not to overcrowd the pot with too many slices which will lower the overall oil temperature and cause the potatoes to become soggy or break apart.
When you reach step 4 of this recipe, it’s important to pay attention to the timing. The dry ingredients, such as cumin, pepper powder, and chili flakes, can easily become bitter if they are overcooked. To avoid this, be sure to add them in quickly and stir well to coat the potatoes. Then, cook for just a few more seconds until everything is heated through.
There is plenty of room for customization and experimentation in this recipe. While it’s important to get the saltiness right, most of the other ingredients can be adjusted to your liking.
If you are looking to add some extra flavor to this dish, try adding some bacon pieces in step two. Just be sure to cook the bacon until they are crispy.

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