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Kung Pao Potato Wedges

Kung Pao Potato wedges with cashew nuts is delicious and healthy Chinese style appetizer. Oven roasted potato wedges tossed in delicious slightly sweet and slightly spicy homemade Kung pao sauce will definitely tickle your taste buds. Follow the step by step recipe to make this scrumptious Kung pao potatoes at home.
Prep Time5 mins
Cook Time10 mins
baking time30 mins
Course: Appetizer, Side Dish, starter
Cuisine: Chinese
Keyword: kung pao potato wedges, Kung pao potato wedges recipe, Kung pao sauce recipe
Servings: 4 people
Author: Arpita@Gastronomic Bong

Equipment

  • baking tray
  • large thick bottomed pan/skillet

Ingredients

For oven roasted Potato Wedges

  • 3 large Potatoes rinsed, dried and cut into thin wedges
  • 1 tbsp Olive oil
  • Salt as per taste
  • Black pepper freshly ground

For Kung Pao Sauce

  • 1 1/2 tbsp Soya sauce
  • 1 tbsp Rice wine vinegar
  • 1/2 tbsp Toasted Sesame oil
  • 1 tbsp Sweet chilli sauce
  • 2 tsp sugar

Other Ingredients

  • 1/3 cup Cashew nuts
  • 1 Green pepper cut into thin long slice
  • 2 large Garlic cloves finely chopped
  • 1/2 tbsp Ginger grated
  • 5-6 Dried red chillies
  • 2 tsp corn flour make a smooth slurry with 5-6 tbsp water
  • 1 tbsp Oil

Instructions

Make roasted Potato wedges

  • Preheat oven to 200°C.
  • In a baking tray toss in the potato wedges, olive oil, salt and black pepper. Now put it in the oven and bake it for 30 to 35 mins until crispy and cooked through.

Make Kung pao Sauce

  • While the potatoes are roasting, let's make the Kung pao sauce. Mix all the ingredients listed under kung pao sauce and keep it aside.

Make the Kung pao Potato stir fry

  • Heat oil for deep frying pan on medium heat, then fry the cashew nuts until they are golden brown. This will take 1-2 minutes as you don't want the oil too hot so you don't burn the cashews. So once you are have reached a golden brown colour, strain the cashew and keep it aside.
  • In the same oil add the dried red chillies and fry for a minute or 2.
  • When the chillies had turned dark, add the ginger, garlic and the green peppers and fry them for 3-4 minutes.
  • Now add the crispy roasted potato wedges and toss everything well.
  • Pour in the prepared Kung pao sauce over the potato and peppers and mix everything well.
  • Now add in the cornflour slurry and the golden fried cashew nuts and stir fry for few seconds on high heat.
  • Turn off the heat and serve it as an appetizer/ snack or as a lovely side dish with your fried rice.