Kung Pao Potato

4.50 from 2 votes

This dish is actually very spicy. The potatoes are crispy and the juicy sauce adds to its taste
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsBrunch, Snacks
Servings 4


  • 4 large Potato boiled and peeled
  • 6 Spring onions
  • 4 tablespoon Oil
  • 1 inch piece Ginger chopped
  • 4-5 cloves garlic chopped
  • 2 teaspoon Cornflour
  • 1 cup vegetable stock
  • 2 tablespoon chilli oil
  • 3-4 dry red chilies broken
  • 2 tablespoon soy sauce
  • 1 tablespoon red chilli sauce
  • 2 teaspoon Sugar
  • 2 stalks Spring onion greens
  • Salt
  • 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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4.50 from 2 votes

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Bhumika Gandhi
Bhumika Gandhi

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