Viral Street Style Chilli Potato
Viral Street Style Chilli Potato
Ingredients
For the Potatoes
- 4 potatoes, medium-sized
- 1/2 cup cornflour
- 1/2 cup maida, (all-purpose flour)
- 4 cups oil, for deep frying, or as needed
For the Sauce
- 2 tablespoons oil, for stir-frying
- 1 onion, medium, sliced
- 1 green bell pepper, sliced
- 1/4 cup spring onion, green part, chopped, plus more for garnish
- 3 tablespoons green chilli sauce
- 3 tablespoons red sauce, (tomato ketchup)
- 2 teaspoons white vinegar
- 2 tablespoons soya sauce
- 1 1/2 tablespoons red chilli powder
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Peel the potatoes and slice them lengthwise into thick planks, then cut these planks into long, thin strips, resembling french fries.
⏱️ 5 min
- 2
Transfer the potato strips to a large bowl. Add water to cover the potatoes and agitate them with your hands to remove starch. Drain the starchy water. Rinse the potatoes under running water in a colander until the water runs clear. Drain thoroughly.
⏱️ 5 min
- 3
Transfer the washed and drained potato strips back to a large bowl. Add the cornflour and maida over the potato strips. Toss the potatoes thoroughly until they are evenly coated with the flours.
⏱️ 5 min
- 4
Heat the oil for deep frying in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). Carefully add the coated potato strips in batches into the hot oil. Fry the potatoes until they are lightly golden and cooked through (this is the first fry). Remove the potatoes from the oil using a slotted spoon and transfer them to a colander to drain excess oil.
⏱️ 8 min•🌡️ 350
- 5
Increase the oil temperature slightly to about 375°F (190°C). Once the first batch of potatoes is fried, add them back into the hot oil for a second fry. Fry until they are crispy and golden brown. Remove the potatoes from the oil and transfer them to a colander to drain.
⏱️ 7 min•🌡️ 375
- 6
Heat 2 tablespoons of oil in a clean wok or large skillet over high heat. Add the sliced onion to the wok and stir-fry by tossing the wok for 1-2 minutes until slightly softened.
⏱️ 2 min
- 7
Add the sliced green bell pepper and 1/4 cup of chopped green spring onion to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min
- 8
Add the green chilli sauce, red sauce (tomato ketchup), white vinegar, soya sauce, and red chilli powder to the vegetables in the wok. Stir the sauce mixture thoroughly with a spatula until all ingredients are well combined and the sauce thickens slightly.
⏱️ 2 min
- 9
Add the double-fried crispy potato strips to the wok with the sauce. Toss vigorously to coat the potatoes evenly with the sauce.
⏱️ 2 min
- 10
Once the potatoes are fully coated, add additional chopped green spring onion for garnish. Give one final toss. Transfer the Chilli Potato to a serving plate. Sprinkle with sesame seeds for final garnish. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Street Style Chilli Potato
For the Potatoes
- 4 potatoes, medium-sized
- 1/2 cup cornflour
- 1/2 cup maida, (all-purpose flour)
- 4 cups oil, for deep frying, or as needed
For the Sauce
- 2 tablespoons oil, for stir-frying
- 1 onion, medium, sliced
- 1 green bell pepper, sliced
- 1/4 cup spring onion, green part, chopped, plus more for garnish
- 3 tablespoons green chilli sauce
- 3 tablespoons red sauce, (tomato ketchup)
- 2 teaspoons white vinegar
- 2 tablespoons soya sauce
- 1 1/2 tablespoons red chilli powder
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Peel the potatoes and slice them lengthwise into thick planks, then cut these planks into long, thin strips, resembling french fries.
⏱️ 5 min - 2
Transfer the potato strips to a large bowl. Add water to cover the potatoes and agitate them with your hands to remove starch. Drain the starchy water. Rinse the potatoes under running water in a colander until the water runs clear. Drain thoroughly.
⏱️ 5 min - 3
Transfer the washed and drained potato strips back to a large bowl. Add the cornflour and maida over the potato strips. Toss the potatoes thoroughly until they are evenly coated with the flours.
⏱️ 5 min - 4
Heat the oil for deep frying in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). Carefully add the coated potato strips in batches into the hot oil. Fry the potatoes until they are lightly golden and cooked through (this is the first fry). Remove the potatoes from the oil using a slotted spoon and transfer them to a colander to drain excess oil.
⏱️ 8 min•🌡️ 350 - 5
Increase the oil temperature slightly to about 375°F (190°C). Once the first batch of potatoes is fried, add them back into the hot oil for a second fry. Fry until they are crispy and golden brown. Remove the potatoes from the oil and transfer them to a colander to drain.
⏱️ 7 min•🌡️ 375 - 6
Heat 2 tablespoons of oil in a clean wok or large skillet over high heat. Add the sliced onion to the wok and stir-fry by tossing the wok for 1-2 minutes until slightly softened.
⏱️ 2 min - 7
Add the sliced green bell pepper and 1/4 cup of chopped green spring onion to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min - 8
Add the green chilli sauce, red sauce (tomato ketchup), white vinegar, soya sauce, and red chilli powder to the vegetables in the wok. Stir the sauce mixture thoroughly with a spatula until all ingredients are well combined and the sauce thickens slightly.
⏱️ 2 min - 9
Add the double-fried crispy potato strips to the wok with the sauce. Toss vigorously to coat the potatoes evenly with the sauce.
⏱️ 2 min - 10
Once the potatoes are fully coated, add additional chopped green spring onion for garnish. Give one final toss. Transfer the Chilli Potato to a serving plate. Sprinkle with sesame seeds for final garnish. Serve hot.
⏱️ 1 min