Kungpao Potatoes

About Kungpao Potatoes

Ingredients

• 4 2
• Peaanuts, roasted or fried 2 tbsps
• Lemon juice 1 tbsp
• Salt to taste
• White pepper powder to taste
• Cornflour 4 tbsps
• Oil 2 tbsps + to deep-fry
• Dried red chillies, broken 2 to 3
• Garlic finely chopped 2 to 3 cloves
• Ginger, finely chopped 2 tsps
• Spring onion bulbs, finely chopped 2
• Sugar 1 tsp
• Soy sauce 1 to 2 tsps
• Vegetable stock ½ cup
• Seasoning cube, crushed 1
• Cornflour slurry 4 tbsps
• Chilli oil 1 tbsp
• Cashewnuts, roasted and chopped 2 tbsps
• Rice wine (optional) 1 tbsp
• Spring onion greens, chopped 2 tbsps

How to Make Kungpao Potatoes (Stepwise Photos)

Method

1. Take potatoes in a bowl, add lemon juice, salt and white pepper powder and toss well. Add cornflour to absorb the moisture and mix well. Set aside to marinate for 30 minutes.
2. Heat sufficient oil in a wok, add the potatoes and deep- fry till they are crisp and golden brown. Drain on absorbent paper.
3. Heat 2 tbsps oil in a non-stick pan, add dried red chillies, garlic, ginger and spring onion and saute till soft. Remove the pan from heat, add sugar, salt and soya sauce, mix and place the pan on heat again.
4. Add vegetable stock, seasoning cube, white pepper powder and cornflour slurry and toss well.
5. Add potatoes, chilli oil, peanuts and cashewnuts and mix. Add rice wine, if using, and mix well.
6. Transfer into a serving bowl, garnish with spring onion greens and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps