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

Make Korean Fried Crispy Potatoes Recipe