8Yukon gold or Russet potatoes, roughly cut into straws
2cupsoil for frying, canola or vegetable oil
For Sauce
1Tablespoonminced ginger
1Tablespoonminced garlic
1green chili, thinly sliced
1Tablespoonchili sauce, like sambal oelek
1Tablespoonsoy sauce
1 ½Tablespoonscorn starch
3green onions , thinly sliced (separate white and green part)
1Tablespoonchopped cilantro
⅔cupwater
2Tablespoonsoil
Instructions
Cook Fries
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.
Make Sauce
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.