Crispy fried potato fingers tossed in a sweet and spicy sauce with crunchy onions and bell peppers. This popular Indo-Chinese appetizer is a crowd-pleaser, perfect for parties or a satisfying snack.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
413cal
5gprotein
52gcarbs
Ingredients
500 g Potatoes (About 4 medium, starchy potatoes like Russet work best)
5 tbsp Cornflour (4 tbsp for coating, 1 tbsp for sauce slurry)
2 tbsp All-Purpose Flour (Also known as Maida, for extra crispiness)
0.75 tsp Salt (Divided for coating and sauce)
0.25 tsp Black Pepper (Freshly ground for best flavor)
2 cup Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For the sauce, adds authentic flavor)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Crispy, tangy honey chilli potato with aromatic fried rice. A perfectly spiced, energy-giving, kid-approved treat!
This indo_chinese dish is perfect for lunch. With 756.9300000000001 calories and 11.73g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
1 inch
Ginger
(Finely chopped)
1 medium Onion (Cut into 1-inch cubes or petals)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Soy Sauce (Light soy sauce is recommended)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
2 tbsp Honey
3 tbsp Water (For cornflour slurry)
1 tbsp Sesame Seeds (Toasted)
2 tbsp Spring Onion (Greens only, chopped for garnish)
Instructions
1
Prepare the Potatoes (15 mins)
Peel the potatoes and cut them into 1/2-inch thick fingers, similar to french fries.
Rinse the potato fingers under cold water until the water runs clear, then soak them in a bowl of cold water for at least 15 minutes to remove excess starch.
Drain the potatoes completely and pat them thoroughly dry with paper towels. This step is critical for achieving maximum crispiness.
2
First Fry the Potatoes (8-10 mins)
In a large bowl, whisk together 4 tbsp cornflour, 2 tbsp all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper.
Add the dry potato fingers and toss until each piece is evenly and lightly coated.
Heat 2 cups of oil in a wok or deep pan over medium heat to about 175°C (350°F).
Carefully add the potatoes in batches, ensuring not to overcrowd the pan. Fry for 5-6 minutes until they are cooked through but still pale. Do not brown them at this stage.
Remove the potatoes with a slotted spoon and drain them on a wire rack.
3
Second Fry for Extra Crispiness (5 mins)
Increase the oil temperature to high, around 190°C (375°F).
Re-fry the potatoes in batches for 1-2 minutes until they turn golden brown and become very crispy.
Remove and drain again on the wire rack. This double-frying technique is the secret to a crispy finish that lasts.
4
Prepare the Honey Chilli Sauce (5 mins)
In a small bowl, whisk together the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and honey. Set aside.
In another small bowl, mix 1 tbsp of cornflour with 3 tbsp of water to create a smooth, lump-free slurry.
Heat 2 tbsp of sesame oil in a wok or large skillet over high heat. Add the chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2 minutes until they are slightly tender yet still crisp.
5
Combine and Serve (2 mins)
Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer. Add the remaining 0.25 tsp of salt.
Give the cornflour slurry a quick stir and pour it into the sauce. Cook for 1 minute, stirring constantly, until the sauce thickens and turns glossy.
Immediately turn off the heat. Add the double-fried potatoes and toasted sesame seeds to the wok.
Toss everything quickly and gently to coat the potatoes evenly. Do not overmix, as this can make the potatoes soggy.
Garnish with chopped spring onion greens and serve immediately while hot and crispy.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
