Korean Fried Crispy Potatoes

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

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.

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