Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
Ingredients
750g Chicken Thigh Fillets, cut into 1 inch cubes
Batter:
60g 1/2 cup All Purpose Flour
60g 1/2 cup Cornstarch
40g 2 Tbsp Standard Potato Granules
3g 1/2 tsp Baking Powder
60ml 1/4 cup Plain Vodka
240ml 1 cup Water
Marinate:
100g 1/2 cup Cornstarch
3g 1/2 tsp Baking Powder
5g 1 tsp Salt
3g 1/2 tsp Pepper
Sauce:
60g 1/4 cup Gochujang (Korean Red Chili Paste)
60g 1/4 cup Tomato Ketchup
60g 1/4 cup Honey
15ml 1 Tbsp Chinese Wine* (optional)
15ml 1 Tbsp White Vinegar
60g 1/4 cup Brown Sugar
5g 1 tsp Chili Powder
Potatoes:
500g Crinkle Cut Fries
Garnish:
Spring Onions, Sesame Seeds
Oil for frying
Preparation
In a stainless bowl, combine all ingredients for the batter. Set aside.
Prepare chicken and marinate in chiller for atleast 30 mins.
Preheat oil to 180°C.
In another stainless bowl, combine all ingredients for the sauce, mix well until sugar is dissolved.
Using a chopsticks, get a piece of chicken and coat it in batter. Then deep-fry for 2-3 mins. or until cooked. Drain in paper towels.
Then fry some crinkle cut fries. Cook at the same temperature for 2-3 minutes until crisp.
Get some chicken in a clean stainless bowl and spoon some sauce over it. Toss until all chicken pieces is coated.
Transfer to a serving bowl and add some crinkle cut fries, then garnish with sesame seeds and chives.
Variations: Add mozzarella cheese on top.
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