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soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chili flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili provides heat and flavor without added cost.

scallions

🥗Healthier: chives

💰Cheaper: onion tops

Onion tops are a cost-effective substitute with similar flavor.

Wash the two larger potatoes and peel off the skins with a paring knife.

Cut the potatoes into thick slices about 1 to 2 centimeters thick.

Cut each slice into small cubes, ensuring they are not too small.

Pour water into a large bowl and wash the diced potatoes with your hands to remove excess starch.

Remove the water and place the potatoes in another basin of water, adding a spoonful of white vinegar to prevent oxidation.

Prepare the red bell pepper by cutting off the stem, halving it, removing the seeds, and cutting it into small cubes.

Prepare the green bell pepper in the same way as the red bell pepper, cutting it into small cubes.

Slice a few cloves of garlic, then chop them finely to make minced garlic.

In a bowl, combine a bag of small crispy pork flour with two spoons of glutinous rice flour and stir with chopsticks until mixed.

Add an egg yolk and 80 ml of water to the flour mixture and stir until smooth and grain-free.

Add a spoonful of cooking oil to the batter and mix well.

Remove the water from the soaked potatoes and place them in a large bowl.

Add two tablespoons of cornstarch to the potatoes and mix evenly to coat each piece.

Pour the batter over the potatoes and stir until each piece is coated with batter.

Prepare a sauce by mixing a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of salt, a little sugar, and an appropriate amount of pepper with half a bowl of water.

Heat a pan and add more oil, heating it to 60% heat until small bubbles form when a chopstick is placed in the oil.

Add the potatoes piece by piece to the pan, turning the heat to medium-low and frying slowly for 1-2 minutes without flipping immediately.

After the potatoes are set, use a spatula to turn them over and fry the other side for another minute until set.

Continue to fry until the skin of the potatoes is slightly yellow, then remove them from the oil using a colander.

Increase the oil temperature to 80% heat until it smokes, then add the potatoes back in and fry for another minute, stirring frequently.

Fry until the potato skin turns golden brown and a crashing sound is heard when stirring, indicating they are cooked and crispy.

Remove the potatoes with a slotted spoon and set aside.

Leave a little oil in the pan and stir-fry the minced garlic until fragrant.

Add the green and red pepper pieces to the pan and stir-fry until cooked.

Add the fried potatoes back into the pan and stir-fry until fragrant, coating them with the prepared sauce for about 1 minute.

Remove from the pan and serve the crispy fried diced potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens