Korean Fried Crispy Potatoes Recipe | Sweet & Spicy Potato | कोरियन क्रिस्पी आलू | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Peel the potatoes and cut them into thick batons.
2. Bring water to a rolling boil in a stock pot, add the vinegar and salt, then add the potatoes and cook for 3 to 4 minutes; do not overcook, they should only be parboiled.
3. Lift the potatoes out with a large spider onto a sieve and let them cool completely.
4. To make the batter, whisk the refined flour, corn flour, salt, black pepper, baking soda and ice cold water in a large bowl until semi-thick, adding the water gradually; it should be neither very thick nor very thin.
5. Dip the cooled potatoes in the batter to coat them, then fry in oil heated to 165°C over medium-high heat until light golden brown.
6. Transfer the fried potatoes to a sieve to rest. Fry in batches so the oil is not overcrowded.
7. Make the sauce: in a wok, add the gochujang, mirin, light soy sauce, honey, sesame oil, ginger and garlic, mix well, then bring to a boil over heat; once it simmers, cook briefly until it thickens.
8. Turn off the heat. Heat the oil to 180°C on a separate burner over low heat, then flash fry the potatoes in the hot oil for 30 seconds to 1 minute.
9. Add the potatoes to the sauce and toss well to coat evenly, without cooking further.
10. Serve hot, garnished with white sesame seeds and spring onion greens.

Summarized from Your Food Lab's video. Watch it for the details.

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