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Kung Pao Tots

Crispy golden brown tater drums served with a southern Chinese staple – Kung Pao Sauce.

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Prep Method: Baked


AppetizerSide Dish

Prep Time

20 Mins

Cook Time

30 Mins


Serves 10


Crispy golden brown tater drums served with a southern Chinese staple – Kung Pao Sauce.


  • 4 cups (907 g) Frozen Tater Drums
  • 3 tbsp (44 ml) Vegetable Oil
  • 1 tbsp (5 g) Szechuan Peppercorns
  • 1 tbsp (2 g) Dried Birds Eye Chili Peppers, chopped
  • 3 tbsp (18 g) Ginger, minced
  • 2 tbsp (16 g) Garlic, minced
  • ¼ cup (26 g) Green Onions (White Part Only, ½ inch lengthwise cuts, save green tops)
  • ¼ cup (31 g) Peanuts


  • ¼ cup (59 ml) Dark Soy Sauce
  • ¼ cup (59 ml) Light Soy Sauce
  • 1 tsp (6 g) Salt
  • 2 tbsp (12 g) Ginger (Grated)
  • 2 tbsp (16 g) Garlic (Minced)
  • 3 tbsp (44 ml) Shaoxing Rice Wine
  • 2 tbsp (29 ml) Rice Wine Vinegar
  • 1 tbsp (12 g) Sugar
  • ¼ cup (59 ml) Water
  • 2 tbsp (15 g) Cornstarch


  • 1 tbsp (8 g) Sesame Seeds
  • 2 tbsp (12 g) Green Onion Tops (Chopped)


  1. Gather all ingredients and equipment needed.
  2. Bake tater drums on a parchment paper-lined baking tray at 400°F (204°C) for 12-15 minutes until golden brown or according to package instructions. Then hold at 140°F (60°C).
  3. In a frying pan or skillet, on medium heat, add in vegetable oil and Sichuan peppercorns, dried birds eye chili, minced ginger, minced garlic, and green onions (white part only) and sauté until aromatic.
  4. Then add ingredients from sauce list. Add dark soy sauce, light soy sauce, salt, ginger, garlic, Shaoxing rice wine, rice wine vinegar, and sugar. Bring to a simmer.
  5. In a small bowl, add water and cornstarch and mix to create a slurry, then add to sauce and stir until sauce thickens.
  6. To serve, place tater drums in platter then pour sauce over until coated then sprinkle sesame seeds and green onions to garnish or serve sauce separately in a bowl (this ensures tater drums are crispy).


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Nutrition Facts Per Serving







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