Kung Pao Chilly Potato Recipe
Salad and SproutsA Chinese recipe but with an Indian twist. This is an Indo Chinese recipe of the ever so famous Kung Pao Chilly Potato.
Recipe Category:
Kebab & Cutlet
Recipe Cuisine:
Chinese
Total Time (Minutes):
30
Servings:
2
Ingredients:
- Boiled & Diced Potato (Do not overboil them) - 3
- Corn-starch - 1 tbsp
- Salt & Pepper to taste
- Oil for frying
- For Sauce
- Oil - 1 tbsp
- Ginger chopped - Half spoon
- Dry Red Chillies – cut in pieces & deseeded - 1
- Onion medium diced - 1
- Soya Sauce - Half Tbsp
- Capsicum medium diced - 1
- Red Chilli Sauce - Half tbsp
- Tomato Ketchup - Half tbsp
- Corn-starch slurry - One Fourth Cup
- Whole Spring Onion - diced - 1
- Cashew Nuts - 2 tbsp
Instructions:
- Add potatoes, corn-starch, salt, black pepper in a wide bowl. Toss it well so potato gets coated completely. Keep aside for 5-10 minutes.
- Heat oil in a pan & fry these potatoes until golden brown from all sides. Fry them on medium flame to ensure the crispiness. Take out & keep them aside.
- For Sauce
- In a wok heat oil. Add ginger, dry red chilli, onion and saute until translucent.
- Now add cashew nuts, soya sauce, capsicum, red chilli sauce, tomato ketchup and stir it for a minute on high flame. Do not overcook capsicum.
- Add water, corn-starch slurry some at a time and cook it until semi thick on medium flame.
- Add fried potatoes and toss them for 2-3 minute. Garnish with spring onion.