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Schezwan Chili Potatoes
Schezwan Chili Potatoes is an Indo-Chinese recipe of fried crisp potatoes in hot Schezwan chili sauce.
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Indo Chinese
Diet:
Vegan
Difficulty Level:
Moderate
Servings:
2
Calories:
646
kcal
Author:
Dassana Amit
Ingredients
for frying potatoes
3
medium size potatoes
2
tablespoon
cornflour
(cornstarch)
salt as required
black pepper powder
as required
oil as required for shallow frying the potatoes
for schezwan chilli sauce
1
teaspoon
chopped celery,
skip if you do not have
½
cup
finely chopped onions
or spring onions
½
inch
ginger,
finely chopped
2 to 3
garlic cloves,
finely chopped
2
teaspoon
red chili sauce
or 1 teaspoon red chili paste or red chili-garlic paste or 1 to 2 teaspoons Schezwan sauce
2
red chilies
- dried or fresh, slit (you can deseed to remove the heat)
1
green chili,
slit
2
teaspoon
naturally fermented soy sauce
or as required
4
tablespoon
water
or vegetable stock
½
teaspoon
apple cider
or white vinegar
2 to 3
Schezwan or Sichuan pepper
crushed in a mortar and pestle (skip if you do not have)
1
tablespoon
cornflour (cornstarch) dissolved in 1 or 2 tablespoons water
salt as required
black pepper powder as required
sugar as required
a few chopped celery or spring onion greens
(scallion greens) for garnish
Instructions
preparing the potatoes
Cut the potatoes in wedges. Keep the potatoes in cold water for 30 minutes.
Drain them and add cornflour, salt and pepper. Mix well.
Heat oil in a wok or kadai for shallow frying the potatoes.
Fry the potatoes till they are crisp and browned. Drain on paper towels.
making schezwan chili potatoes
Remove the extra oil from the wok. Keep about 1 tablespoon oil in the wok or kadai.
Add onions, green chilies, ginger and garlic and stir fry on high heat for a minute or two.
Then, add the crushed Schezwan pepper and black pepper powder.
Stir fry for one or two minutes.
Add the soy sauce, red chili sauce, salt and sugar.
Stir and then add water or vegetable stock and let the sauce come to a simmer.
Mix 1 tablespoon cornflour (cornstarch) with 1 or 2 tablespoons water to a smooth paste.
Add the cornflour (cornstarch) paste and chopped celery.
Simmer for a few minutes or till the the sauce begins to thicken.
Then, add the fried potato wedges and vinegar. Toss them well in the sauce.
Garnish with spring onion greens or chopped celery.
Serve the Schezwan Chili Potatoes hot with fried rice, Hakka noodles or your choice of bread, naan or rotis.
Nutrition
Calories:
646
kcal
|
Carbohydrates:
77
g
|
Protein:
8
g
|
Fat:
35
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
29
g
|
Sodium:
1668
mg
|
Potassium:
1487
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
202
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
4
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
71
mg
|
Vitamin E:
15
mg
|
Vitamin K:
12
µg
|
Calcium:
64
mg
|
Vitamin B9 (Folate):
63
µg
|
Iron:
3
mg
|
Magnesium:
85
mg
|
Phosphorus:
214
mg
|
Zinc:
1
mg