Korean Crispy Potatoes Recipe
Craving crispy, addictive, and flavor-packed potatoes Say hello to Korean crispy potatoes a mouthwatering twist on your favorite spuds, inspired by the bold and spicy flavors of Korean street food These golden-brown potato wedges are double-fried to shatteringly crisp perfection, then tossed in a sticky sweet glaze of gochujang Korean chili paste, honey, garlic, and soy sauce. Finished with a sprinkle of sesame seeds and green onions, each bite delivers the perfect crunch with a kick of umami, heat, and sweetness. Whether as a snack, side, or party appetizer, these potatoes are banchan side dish goals
Ingredients For Crispy Potato
4-5 Medium Size potato
1 Tablespoon vinegar
Salt a pinch
1/4 Cup corn flour
1/4 Cup refined flour
Salt to taste
A pinch black pepper
Baking soda a pinch
As needed ice cold water
Ingredients For Sauce And Final Cooking
2 Tablespoon gochujang
2 Tablespoon Mirin
1 Tablespoon light soy sauce
2 Tablespoon honey
2 Tablespoon sesame oil
1 Chopped ginger
1 Chopped garlic
For garnish white sesame seeds
For garnish spring green onion
Step:1
Cut the peeled potatoes into thick batons
Step:2
Bring water to a rolling boil in a stock pot , add vinegar and salt along with the cut potatoes
Step:3
Cook the potatoes for 3-4 minutes , then remove the potatoes from the water using a large spider and transfer them into a sieve and let them cool down completely
Step:4
Make sure you don’t overcook the potatoes , you only have to parboil them
Step:5
To make the batter add the refined flour , corn flour , salt , black pepper powder , baking soda and chilled water into a large bowl and whisk continuously to make a semi thick batter , make sure you add the water gradually while whisking continuously
Step:6
The consistency of the batter should be semi thick as mentioned , do not make the batter extremely thick or thin
Step:7
Further dip and coat the blanched potatoes in the batter and fry them in moderately hot oil (165C) over medium high flame until light golden brown
Step:8
Once the potatoes turn light golden brown , transfer them into a sieve and let them rest
Step:9
Fry the potatoes in batches , do not overcrowd the oil
Step:10
Set the oil on a separate stove over low flame and let it heat up gradually until it reaches a high temperature (180C) , prepare the sauce first and then flash fry the potatoes before adding them into the sauce for that extra crispiness
Step:11
To make the sauce , take a wok , add the gochujang and the remaining ingredients of the sauce , mix well and now switch on the flame and bring the sauce to a boil , once the sauce comes to a simmer , cook it briefly until thickness up
Step:12
Then switch off the flame and flash fry the potatoes in hot oil for 30 seconds to a minutes and add them into the sauce
Step:13
Toss it well to coat the sauce evenly , do not cook at this stage
Step:14
Your delicious korean crispy fried potatoes are ready , serve hot and garnish them with while sesame seeds and spring onion greens
Video For Korean Fried Crispy Potatoes
