Schezwan Chilli Potatoes Recipe | How to make Schezwan Chilli Potatoes?
Schezwan Chilli Potatoes is a popular Indo Chinese Recipe made with Crispy Fried Potatoes , Sichuan Peppers, Soya Sauce and spicy Schezwan Sauce
Course: Appetizer, Side Dish
Cuisine: Indo - Chinese
Author: Sandhya Hariharan
Ingredients for Crispy Baby Potatoes
300gBaby Potatoespeeled and halved
2Dried Red Chillies broken into halves
3Garlic Cloves crushed
1Small Red Onions finely sliced
2 Finely Chopped White Stalk of Spring Onions
Oil for Frying
2Tbsp Schezwan Sauce
Salt to Taste
2 Finely chopped green stalk of Spring Onions
Peel and halve the baby potatoes. Par Boil the potatoes roughly 10 - 12 minutes until the fork could just be inserted.Drain the water and allow it cool.
Heat oil in deep pan. Add 2 Tblspn Cornflour, pinch of salt to the par boiled potatoes and mix them well. Add the potatoes to the heated oil and deep fry them until golden brown and thoroughly cooked. Drain them on to kitchen towels.A slightly crispy coating will be there on the outer edges whilst inside of the potatoes will be soft.
Add the remaining 1 Tblspn of Cornflour to 1/4 Cup of water and set aside.
Heat 2 Tblspn of Oil in Wok on a high heat. Add the broken red chillies and saute for a minutes. Add Sichuan peppers, sliced red onions, white stalk of spring onions, garlic and saute them.
Stir in Schezwan Chilli Sauce,Soya Sauce, Siracha Sauce to 1/4 Cup of water and add it to the Wok. Add the fried baby potatoes, salt, a pinch of sugar and toss them, inorder to coat the potatoes.
Add the prepared cornflour mixture and a splash of vinegar. Stir the mixture for another 1 minute and then add them to serving dish right away. Garnish with Green Stalk of Spring Onions and serve with Garlic Noodles.
If you enjoy a Garlicy Potatoes, add another 3 cloves of Garlic while saute-ing.