Schezwan Potatoes
Crispy fried potato fingers tossed in a fiery, tangy, and garlicky Schezwan sauce. This popular Indo-Chinese appetizer is a crowd-pleasing snack that's bursting with flavor and perfect for parties.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Par-boil the Potatoes
- b.Wash, peel, and cut the potatoes into 3-inch long, thick fingers.
- c.Bring a large pot of water to a rolling boil and add 1 tsp of salt.
- d.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.
- e.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
Step 2
- a.Prepare the Batter and Coat Potatoes
- b.In a large mixing bowl, whisk together 4 tbsp corn flour, 2 tbsp all-purpose flour, 0.5 tsp salt, and black pepper powder.
- c.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.
- d.Once the potatoes are completely cool and dry, add them to the batter. Gently toss until each finger is evenly coated.
- 3
Step 3
- a.Double-Fry the Potatoes
- b.Heat oil for deep frying in a kadai or deep pan over medium-high heat.
- c.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.
- d.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.
- e.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
Step 4
- a.Prepare the Schezwan Sauce
- b.In a small bowl, mix 1 tsp of corn flour with 2 tbsp of water to make a slurry. Set aside.
- c.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.
- d.Add the chopped spring onion whites and sauté for another 30 seconds.
- e.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.
- f.Pour in the corn flour slurry, stirring constantly. Cook for another minute until the sauce thickens slightly.
- 5
Step 5
- a.Toss and Serve
- b.Add the double-fried potato fingers to the wok with the prepared sauce.
- c.Toss everything quickly and gently over high heat for about 30-45 seconds, ensuring the potatoes are well-coated but remain crispy.
- d.Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
- e.Serve immediately while hot and crispy for the best texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Double frying is the secret to restaurant-style crispy potatoes. Do not skip this step!
- 2Ensure the par-boiled potatoes are completely cool and dry before coating them. Any moisture will result in soggy potatoes.
- 3Fry in small batches. Overcrowding the pan lowers the oil temperature, leading to oily and limp potatoes.
- 4Prepare all your sauce ingredients and have them ready ('mise en place') before you start stir-frying, as the process is very fast.
- 5Toss the fried potatoes in the sauce just before serving. They will lose their crispiness if they sit in the sauce for too long.
- 6For a less spicy version, reduce the amount of Schezwan sauce and red chili sauce, and slightly increase the tomato ketchup.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, coat the par-boiled potatoes in the batter and bake them at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp. You can also use an air fryer.
Add VegetablesAdd Vegetables
Sauté some diced bell peppers (red, green, yellow) and onions along with the ginger and garlic for added crunch, color, and nutrition.
Make it a Gravy DishMake it a Gravy Dish
To make Schezwan Potato Gravy, double the amount of corn flour slurry (2 tsp corn flour + 4 tbsp water) and add about 1/2 cup of vegetable stock or water to the sauce. Simmer until it thickens.
Use Different StarchesUse Different Starches
For an even crispier coating, you can substitute the all-purpose flour with rice flour.
Why this is on our healthy list.
Energy Boost
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body, making this a filling and energizing snack.
Flavorful Aromatics
Garlic and ginger, key ingredients in the sauce, are known for their potential health benefits. Garlic contains allicin, which has antioxidant properties, while ginger is known for its anti-inflammatory effects.
Source of Potassium
Potatoes are a good source of potassium, an essential mineral that plays a vital role in regulating fluid balance, muscle contractions, and nerve signals.
Frequently asked questions
Schezwan Potatoes are typically an indulgent appetizer as they are deep-fried, which makes them high in calories and fat. However, they can be made healthier by baking or air-frying the potatoes instead of deep-frying.