Recipe for Kung Pao Potatoes

6 | 35 Minutes | by Nirali Tanna

Kung Pao also called as Kung Po is a popular dish of the Sichuan cuisine, often made using chicken. Try this spicy vegetarian version made using potatoes, peanuts, vegetables and chilies. Makes for a perfect party starter !

Synonyms : Spicy chinese style stir-fry made using potatoes, peanuts, peppers in a thick sauce.


20 Minutes


15 Minutes


Pure Veg.

TOTAL Servings



  • 2 Cups Potatoes (cubed)
  • 2 Tablespoons Corn flour
  • 2 Pieces Whole Dry Red Chillies (broken into pieces)
  • 2 Teaspoons Garlic ( लहसुन) (finely chopped)
  • 2 Teaspoons Ginger (Adrak) (finely chopped)
  • ¼ Cup Spring Onion Whites (sliced)
  • 1 Teaspoon Sugar (Shakar)
  • 2 Tablespoons Soya Sauce
  • ½ Cup Vegetable Stock
  • 2 Tablespoons Corn flour (dissolved in 2 tbsp of water)
  • 1 Piece Seasoning Cube
  • 2 Tablespoons Peanuts (fried)
  • 2 Tablespoons Cashwenuts (fried)
  • 2 Tablespoons Spring Onion Greens (finely chopped)
  • Salt to taste
  • White Pepper Powder to taste
  • Oil for deep frying


  1. Combine the potatoes, 2 tbsp of corn flour, salt and white pepper powder in a deep bowl and mix well.
  2. Deep fry the potatoes till they are crisp and turn golden brown in colour.
  3. Heat 2 tbsp oil in a wok. Add the whole dry red chillies, ginger, garlic, spring onion whites and saute.
  4. Add the sugar, salt, soya sauce, vegetable stock, seasoning cube, fried potatoes, corn flour- water mixture, peanuts and cashewnuts. Mix well and cook on a medium flame for 2 - 3 minutes.
  5. Garnish using spring onion greens and serve.

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