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Explore Korean Fried Crispy Potatoes Recipe | Sweet & Spicy Potato | कोरियन क्रिस्पी आलू | Chef Sanjyot Keer with 234,456 views, 5,706 likes, and 305 comments. Experience the impact of this video content that has captured audience attention.

Gochujang Replacement: https://youtu.be/Ftd1Ex34hJQ?t=88 Full Recipe - Korean Crispy Fried Potato Prep time: 10-15 minutes Cooking time: 30-35 minutes Serves: 3-4 people Ingredients: Crispy Potato POTATO | आलू 4-5 MEDIUM SIZED. / 500 GRAMS VINEGAR | सिरका 1 TSP SALT | नमक A PINCH CORN FLOUR | कॉर्न फ्लोर 1/4 CUP REFINED FLOUR | मैदा 1/4 CUP SALT | नमक TO TASTE BLACK PEPPER | काली मिर्च A PINCH (OPTIONAL) BAKING SODA | बेकिंग सोड़ा A PINCH ICE COLD WATER | बर्फ वाला पानी AS REQUIRED Sauce & Final Cooking GOCHUJANG | होचुजांग 2 TBSP MIRIN | मिरिन 2 TBSP LIGHT SOY SAUCE | लाइट सोया सॉस 1 TBSP HONEY | शहद 2 TBSP SESAME OIL | तिल का तेल 2 TSP GINGER | अदरक 1 TSP (CHOPPED) GARLIC | लहसुन 1 TSP (CHOPPED) WHITE SESAME SEEDS | सफेद तिल (FOR GARNISH) SPRING ONION GREENS | हरे प्याज़ के पत्ते (FOR GARNISH) Method: Cut the peeled potatoes into thick batons as shown in the video. Bring water to a rolling boil in a stock pot, add vinegar & salt along with the cut potatoes. Cook the potatoes for 3-4 minutes, then remove the potatoes from the water using a large spider & transfer them onto a sieve & let them cool down completely. Make sure you don't overcook the potatoes, you only have to parboil them. To make the batter add the refined flour, corn flour, salt, black pepper powder, baking soda & chilled water into a large bowl & whisk continuously to make a semi thick batter, make sure you add the water gradually while whisking continuously. The consistency of the batter should be semi-thick as mentioned, do not make the batter extremely thick or thin. Further dip & coat the blanched potatoes in the batter & fry them in moderately hot oil (165 C) over medium high flame until light golden brown. Once the potatoes turn light golden brown, transfer them into a sieve & let them rest. Fry the potatoes in batches, do not overcrowd the oil. Set the oil on a separate stove over low flame & let it heat up gradually until it reaches a high temperature (180° C), prepare the sauce first & then flash fry the potatoes before adding them into the sauce for that extra crispiness. To make the sauce, take a wok, add the gochujang and the remaining ingredients of the sauce, mix well & now switch on the flame & bring the sauce to a boil, once the sauce comes to a simmer, cook it briefly until it thickens up. Then switch off the flame & flash fry the potatoes in hot oil for 30 seconds to a minute & add them into the sauce. Toss it well to coat the sauce evenly, do not cook at this stage. Your delicious Korean Crispy Fried Potatoes are ready, serve hot & garnish them with white sesame seeds & spring onion greens. #YFL #SanjyotKeer #koreanpotatoes Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Cutting Potatoes 1:26 Blanching 2:06 Batter 3:35 First Frying 4:34 Ingredient Explanation 5:49 Sauce 7:26 Flash Frying 8:21 Final Tossing 8:39 Plating 8:58 Outro 9:47

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