Sizzling Street-Style Kung Pao Fries

Allergens

Peanuts, Soy

Ingredients

• 1. 6 russet potatoes, peeled and cut into French fries 2. Vegetable oil, for frying 3. 1 cup peanuts, roasted and unsalted 4. 1 red bell pepper, thinly sliced 5. 1 green bell pepper, thinly sliced 6. 1 small onion, thinly sliced 7. 2 cloves garlic, minced 8. 1 tablespoon fresh ginger, grated 9. 3 tablespoons Kung Pao sauce (recipe below) 10. 2 tablespoons soy sauce 11. 1 teaspoon sesame oil 12. Green onions, chopped for garnish 13. Crushed red pepper flakes, optional Kung Pao Sauce: 14. 4 tablespoons Szechuan chili bean paste 15. 2 tablespoons soy sauce 16. 1 tablespoon Chinese black vinegar 17. 1 tablespoon sugar 18. 1 teaspoon sesame oil 19. 1/4 cup water, or as needed

Instructions

1. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry potatoes until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Set aside.
2. In a separate pan, toast peanuts over medium heat for 2 3 minutes, or until fragrant. Set aside.
3. In the same pan, add bell peppers, onion, garlic, and ginger. Cook for 4 5 minutes, or until vegetables are tender but still crisp.
4. Add prepared Kung Pao sauce, soy sauce, and sesame oil to the vegetables, stirring well to combine. Cook for an additional 2 minutes.
5. Add fried potatoes and roasted peanuts to the pan, tossing gently to coat. Garnish with chopped green onions and crushed red pepper flakes, if desired.
6. Serve immediately and enjoy the sizzling explosion of flavors!

Chef’s Insight

The secret to perfect fries is starting with fresh, starchy potatoes and frying at the right temperature.

Notes

Adjust the heat level by controlling the amount of chili bean paste used in the sauce.