Asian Potatoes | Chilli Potatoes

Crispy Fried potatoes - Asian style with sweet and spicy sauce - best side dish, appetizer.

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Asian Potatoes | Chilli Potatoes

Asian Potatoes are sweet and spicy potato appetizers where the potatoes are fried until crispy and tossed in an Asian-flavored sauce. Serve it with simple rice flavored with lemon grass for a complete meal.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, sides

Cuisine: Asian, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 188kcal

Author: Kushi

Equipment

Pan for frying

Ingredients

3 Potatoes
2 to 3 tablespoon Corn starch
2 Green chilies
5 Garlic cloves
1 inch Ginger grated
4 tablespoon Tomato ketchup or Sauce
1 Soy sauce
1 teaspoon Worcestershire sauce vegan
1 teaspoon Apple cider vinegar
1 teaspoon Red Chile powder / Cayenne powder
Sesame seeds for garnish
Coriander leaves for garnish
Green onions for garnish
Salt to taste
2 teaspoon Vegetable Oil more for frying

Instructions

Frying the potatoes

Peel the skin of potatoes and cut them into small cubes. Wash and drain.
3 Potatoes
Sprinkle corn flour to the potatoes and toss.
2 to 3 tbsp Corn starch
Heat oil in a pan for frying. See that pan is atleast 40 % covered with oil.
2 tsp Vegetable Oil
Once the oil is hot, deep fry the potatoes in medium - medium-high flame till they are crisp and golden in color. Do not overcrowd the pan.
2 tsp Vegetable Oil
Transfer it to a paper towel to absorb any excess oil.

Prepare the sauce

While the potatoes are frying, you can simultaneously start preparing the sauce.
Heat oil in a non-stick pan. Add green chilies, garlic cloves, and Ginger, and saute till the garlic becomes light golden in color.
2 Green chilies, 5 Garlic cloves, 1 inch Ginger grated
Add tomato ketchup or sauce, soya sauce, Worcestershire sauce, vinegar, red chili powder, salt and mix well, and cook for 2 - 3 minutes. Add 1 or 2 tablespoon of water only if desired. Let the sauce be thick.
4 tbsp Tomato ketchup or Sauce, 1 Soy sauce, 1 tsp Worcestershire sauce, 1 tsp Apple cider vinegar, 1 tsp Red Chile powder / Cayenne powder, Salt

Toss potatoes and sauce

Just before you are ready to serve, mix the fried potatoes in sauce and toss until well-coated.
Garnish it with sesame seeds, coriander leaves, and green onions.
Sesame seeds, Coriander leaves, Green onions

Notes

You can substitute cornstarch with rice flour or all-purpose flour (maida).
Vary the sauce to your taste.
For more sweetness add tomato sauce and to make it spicy, add chile powder or chile sauce.
See that the oil is not too hot or too cold. Fry on medium to medium-high flame. If the oil is too hot, then potatoes will turn brown and remain uncooked inside, and if the oil is cold, potatoes will absorb excess oil.

Nutrition