Kung Pao Potatoes

Kung Pao starts off with fresh, moist, un-roasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into hot oil on the bottom of a wok first, then deep fried until golden brown before the other ingredients are added. I tried this dish in London a few years ago at a restaurant called Daal Chinni and I instantly fell in love with the concept. I love fries and also I happen to love Asian food. This recipe is a combination of both and I promise you will love it too. Experimenting with some sauces one day, I thought of trying to make the potatoes I ate in London. This recipe comes close to what I had in London.  I have made it for a few of my friends and they have all asked me to make it over and over again.

Ingredients:

• 4-5 large Yukon Gold Potatoes 
• Oil to fry
• 4 cloves garlic, minced
• 1 tsp. ginger, grated
• 1-2 tbsp. sambal oelek sauce (ground chilli paste)
• 1/4 cup naturally brewed dark soy sauce (low sodium)
• 1 tbsp. rice vinegar
• 2-3 tbsp. honey
• 1 tsp. corn starch
• Freshly ground black pepper to taste
• 1/2 cup cracked cashews
• Thinly sliced spring onions (for Garnish)

Method:

1. Mix all the sauces along with the ginger and garlic and keep aside.
2. Cut the potatoes length wise like you will fries & rinse them with cold water.
3. Pat dry the cut potatoes on a kitchen towel.
4. Mean while in a deep frying pan heat up the oil to fry cracked cashews till they are golden and take them out on a paper towel to drain the extra oil.
5. Fry the potatoes in the same pan till they are golden and crispy, take them out on a paper towel.
6. Heat the sauce mixture with the corn starch and whisk the mixture till it come to a boil.  Make sure there are no lumps. 
7. In a large bowl pour the sauce over the fried potatoes until they are completely coated - like a glaze on the fries.
8. Mix in the fried cashews and garnish with spring onions.