Chili garlic fries recipe is a great fusion of Indian and Chinese food. Spicy, crispy, and soft all on the inside! This simple recipe with a spicy twist to fries is a true winner in my home.
Story Behind Indo-Chinese Food
Chinese immigrants settled in Calcutta, India during British ruled India and brought a wonderful food culture along with them. They started to experiment with local ingredients and created a fusion between Indian and Chinese food.
Chinese immigrants established restaurant businesses around the country. If you ever end up in India, you'll find Indo-Chinese street food all over India.
My Encounter with Authentic & Fusion Chinese Food
Indo-Chinese food started to hit the streets of Gujarat, India, sometime in early 2000. I thought that's how people in China prepared their food. Then I came to the US lol.
American Chinese food is nothing like Indo-Chinese food. It's too sweet for the Indian palate. I didn't know what authentic Chinese food was like until I started watching “The Food Ranger” on YouTube.
How to Make Indo-Chinese Fries
This recipe is super easy to cook. Great for Superbowl food. You may choose to make homemade fries or use store-bought fries. Follow the package instruction for cooking store-bought fries.
Why Soak Potatoes for Fries?
Soaking potatoes in hot water helps get rid of the starch. Getting rid of excess starch helps cook crispy fries. Soak the potatoes for 5 to 15 minutes in hot water.
How to Serve Chili Garlic Fries:
These fries make such a great appetizer or snack as is. The fries slithered in chili garlic sauce and garnished with green onions. Grab your chopsticks, Sister. Need I say more?
More Potato Recipes you may Love
Kitchen Tools You’ll Need:
Chili Garlic Fries | Indo Chinese Fries
- 8 Yukon gold or Russet potatoes , roughly cut into straws
- 2 cups oil for frying , canola or vegetable oil
- 1 Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 1 green chili , thinly sliced
- 1 Tablespoon chili sauce , like sambal oelek
- 1 Tablespoon soy sauce
- 1 ½ Tablespoons corn starch
- 3 green onions , thinly sliced (separate white and green part)
- 1 Tablespoon chopped cilantro
- ⅔ cup water
- 2 Tablespoons oil
- Soak cut potatoes in hot water for about 15 minutes.
- Drain the water and dry the potatoes. Heat oil on medium-high heat in a wok.
- Fry the potatoes until golden brown and crispy. Takes about 5-6 minutes. Take out the fries and set them aside. You may double fry to make the fries crispier.
- Dissolve corn starch, ⅔ cup water, chili sauce, and soy sauce. Set it aside.
- Heat 2 tbsps oil in a medium pan on medium heat. Add minced ginger and garlic. Sauté it for a few seconds. Add green chili and white part of green onions. Sauté for a few seconds.
- Add dissolved corn starch mixture to the pan. Cook it until the sauce thickens. Add the rest of the green onion and take the pan off of the heat.
- Drizzle the sauce on the fries and toss it well. Garnish with cilantro.