Kung Pao Potato

Kung Pao Potato - Plattershare - Recipes, food stories and food lovers
This dish is actually very spicy. The potatoes are crispy and the juicy sauce adds to its taste
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served As: Brunch, Snacks
Recipe Cuisine Type: Chinese
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 4 large Potato boiled and peeled
  • 6 Spring Onions
  • 4 tbsp Oil
  • 1 inch Ginger chopped
  • 4-5 cloves Garlic chopped
  • 2 tsp Corn Flour
  • 1 cup Vegetable Stock
  • 2 tbsp Chilli or oil oil
  • 3-4 Red Chillies dry broken
  • 2 tbsp Soy Sauce
  • 1 tbsp Red Chilli Sauce
  • 2 tsp Sugar
  • 2 stalks Spring Onion Greens
  • 1-2 tsp Salt or as per taste
  • 1/4 cup Roasted Peanuts
  • 1 Capsicum diced


  • Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper
  • Slice spring onion , finely chop ginger and garlic and diced capsicum
  • Mix cornflour in 1/4 cup vegetable stock and set aside
  • Heat chilli oil in another non-stick pan. Add red chillies and sauté for 1/2 minute or till crisp
  • Add onion, diced capsicum, ginger and garlic and sauté till soft. Add soy sauce, red chilli sauce, sugar, salt and peanuts and mix.
  • Add the remaining vegetable stock and mix well. Chop spring onion greens
  • Add cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently.
  • Serve immediately garnished with spring onion
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Bhumika Gandhi
Bhumika Gandhi

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