Description
Delicious Korean Crispy Chili Potatoes featuring thinly sliced potatoes fried to golden perfection and tossed in a vibrant, spicy, sweet, and savory chili sauce. This dish makes an irresistible snack or side that balances crispy texture with bold flavors.
Ingredients
Potatoes
- 3 medium potatoes, cut into thin strips
- 2 tbsp cornstarch
- Oil for frying (vegetable or canola oil recommended)
Sauce
- 2 tbsp ketchup
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tsp garlic, minced
- 1 tsp chili flakes
- 1 tbsp water
Instructions
- Soak and Dry Potatoes: Soak the thinly cut potato strips in cold water for 15 minutes to remove excess starch, then drain and pat completely dry with a clean towel to ensure crispiness.
- Coat Potatoes: In a large bowl, toss the dried potato strips with 2 tablespoons of cornstarch until they are evenly coated, which helps create a crispy exterior when fried.
- Fry Potatoes: Heat enough oil in a deep pan or fryer over medium-high heat. Fry the coated potato strips in batches until they turn golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Prepare Sauce: In a separate pan, combine ketchup, gochujang, soy sauce, honey (or sugar), minced garlic, chili flakes, and water. Cook on medium heat, stirring continuously until the sauce thickens slightly, about 3-4 minutes.
- Toss Potatoes in Sauce: Add the fried potatoes into the pan with the sauce and toss thoroughly to coat each piece evenly with the spicy chili glaze.
- Serve Immediately: Transfer the crispy chili potatoes to a serving plate and enjoy as a snack or side dish while hot for the best texture and flavor.
Notes
- For extra crispiness, double fry the potatoes by frying once until pale golden, removing and resting briefly, then frying again until deep golden and crispy.
- Adjust the amount of chili flakes or gochujang to modify the spice level according to your preference.
- Use potato strips cut uniformly thin to ensure even cooking and crispiness.
- Drain and dry potatoes well after soaking to avoid oil splatter during frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean Fusion
