Kung Pao Potatoes is a very popular Indianised Chinese snack and best eaten as a starter with any beverage. I love this snack a lot. Today when I posted in some Facebook pages, I got immediate request to share the recipe. Of course I’m very glad to share the recipe. A spicy, sweet snack. It’s not got the sour taste. It’s sweet as because if one adds tomato ketchup it will be sweet. I didn’t add as I like spicy and not so much sweet. I used whole red chillies and didn’t use schezwan chillies. One can use either. #foodie #thekolkatabuzz #MadhusKitchen #Goodvegfood

Course – Snack / Starter

Cuisine – Indian Chinese

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -2 people

Preparation time – 10 mins, Cooking time -20 mins

Ingredients

3-4 medium size potatoes

2 Tbsp red chilli sauce

1 Tbsp soya sauce

1 medium size onion chopped roughly

1 medium size green capsicum chopped roughly

1” ginger julienned

2-3 garlic pods chopped fine

1-2 star anise

3-4 whole red chillies quartered and retaining seeds.

1/2 tsp black pepper powder

1/2 tsp peanuts and few cashew nuts

3 Tbsp cornstarch

1 Tbsp cornstarch in 2 Tbsp water as slurry

Oil to fry

Salt as per taste

Method

Boil the potatoes in a pressure cooker. Drain, Cool, peel and cut into quarters. Marinate with cornstarch, black pepper powder, salt and set aside for 15 mins. In a wok heat oil and fry the potatoes golden in colour. Would be crispy in texture. Set aside. In the same wok heat oil and add julienned ginger, chopped garlic, chopped whole red chillies, star anise and stir for a minute. Add red chilli sauce, soya sauce, chopped onions, chopped capsicum and stir for 2-3 mins. Add cornstarch slurry and 2 Tbsp water. The consistency should be dry and not gravy like at all. Add fried potatoes. Mix well. Add cashew nuts and peanuts. Stir and Set aside. Plate and enjoy on its own or with any beverage of your choice