Kungpao Potatoes

Kungpao Potatoes

From   Tea Time

Prep: 40 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Fusion

This is a Chinese potato dish with an Indian twist


  • 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


  • 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.
  • Heat sufficient oil in a wok, add the potatoes and deep- fry till they are crisp and golden brown. Drain on absorbent paper.
  • 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.
  • Add vegetable stock, seasoning cube, white pepper powder and cornflour slurry and toss well.
  • Add potatoes, chilli oil, peanuts and cashewnuts and mix. Add rice wine, if using, and mix well.
  • Transfer into a serving bowl, garnish with spring onion greens and serve hot.