Crispy Potato Slices with Sweet-Sour Chile Sauce
干锅土豆片
Double-fried potato slices are coated in a sweet-sour sauce with dried chiles, peppercorns, garlic and cilantro.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- potatoes
- cilantro
- minced garlic
- Sichuan peppercorns
- dried chiles
- sesame seeds
- a littlecornstarch
- cooking oil
- 2 spoonfulslight soy sauce
- 1 spoonfulwhite vinegar
- 2 spoonfulsaged black vinegar
- 3 spoonfulswater
- 2 spoonfulssugar
- 1/2 spoonfuloyster sauce
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Cut the potatoes into thick slices, rinse them and drain. Toss with a little cornstarch.
- 02
Put the potatoes in hot oil at the source's seven-tenths-hot stage. Fry over medium heat until firm and lift them out. Heat the oil further and fry again until golden and crisp.
- 03
Cook the dried chiles, Sichuan peppercorns and garlic in a little oil until fragrant. Add light soy sauce, white vinegar, aged black vinegar, water, sugar and oyster sauce. Cook over medium heat until thick and bubbling.
- 04
Add the potatoes and toss quickly to coat. Add cilantro and sprinkle with sesame seeds before serving.
Illustrated Cooking Guide
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Cooking Method
Crispy Potato Slices with Sweet-Sour Chile Sauce
Double-fried potato slices are coated in a sweet-sour sauce with dried chiles, peppercorns, garlic and cilantro.
Ingredients
- potatoes
- cilantro
- minced garlic
- Sichuan peppercorns
- dried chiles
- sesame seeds
- a littlecornstarch
- cooking oil
- 2 spoonfulslight soy sauce
- 1 spoonfulwhite vinegar
- 2 spoonfulsaged black vinegar
- 3 spoonfulswater
- 2 spoonfulssugar
- 1/2 spoonfuloyster sauce
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Cut the potatoes into thick slices, rinse them and drain. Toss with a little cornstarch.
- 02
Put the potatoes in hot oil at the source's seven-tenths-hot stage. Fry over medium heat until firm and lift them out. Heat the oil further and fry again until golden and crisp.
- 03
Cook the dried chiles, Sichuan peppercorns and garlic in a little oil until fragrant. Add light soy sauce, white vinegar, aged black vinegar, water, sugar and oyster sauce. Cook over medium heat until thick and bubbling.
- 04
Add the potatoes and toss quickly to coat. Add cilantro and sprinkle with sesame seeds before serving.
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