Schezwan Potatoes

Instructions

1. 1

   Par-boil the Potatoes

   • Wash, peel, and cut the potatoes into 3-inch long, thick fingers.
   • Bring a large pot of water to a rolling boil and add 1 tsp of salt.
   • Carefully add the potato fingers and par-boil for 5-7 minutes until they are about 50% cooked. They should be slightly tender on the outside but still firm and hold their shape.
   • Drain the potatoes completely in a colander and spread them on a kitchen towel or plate to cool down and air dry. This step is crucial for achieving maximum crispiness.
2. 2

   Prepare the Batter and Coat Potatoes

   • In a large mixing bowl, whisk together 4 tbsp corn flour, 2 tbsp all-purpose flour, 0.5 tsp salt, and black pepper powder.
   • Gradually pour in 1/3 cup of water while whisking continuously to form a smooth, thin, lump-free batter. The consistency should be similar to a thin pancake batter, able to coat the back of a spoon.
   • Once the potatoes are completely cool and dry, add them to the batter. Gently toss until each finger is evenly coated.
3. 3

   Double-Fry the Potatoes

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat.
   • Once the oil is hot, carefully drop the battered potato fingers one by one. Fry in batches of 2-3 to avoid overcrowding the pan.
   • First Fry: Cook for 5-6 minutes, turning occasionally, until they are light golden and crisp. Remove with a slotted spoon and drain on a wire rack.
   • Second Fry: Increase the heat to high. Once all batches are done with the first fry, fry them again for 1-2 minutes until they turn a deep golden brown and become extra crispy. Drain again on the wire rack.
4. 4

   Prepare the Schezwan Sauce

   • In a small bowl, mix 1 tsp of corn flour with 2 tbsp of water to make a slurry. Set aside.
   • Heat sesame oil in a wok or large pan over high heat. Once shimmering, add the chopped ginger and garlic. Stir-fry for 30 seconds until fragrant.
   • Add the chopped spring onion whites and sauté for another 30 seconds.
   • Reduce the heat to medium. Add the Schezwan sauce, soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp salt. Stir well and cook for 1 minute.
   • Pour in the corn flour slurry, stirring constantly. Cook for another minute until the sauce thickens slightly.
5. 5

   Toss and Serve

   • Add the double-fried potato fingers to the wok with the prepared sauce.
   • Toss everything quickly and gently over high heat for about 30-45 seconds, ensuring the potatoes are well-coated but remain crispy.
   • Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
   • Serve immediately while hot and crispy for the best texture.