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Oriental rum infused potato wedges- the kung pao way

Indrani Sarma
20 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Oriental rum infused potato wedges- the kung pao way RECIPE

A modern and contemporary combo of potato wedges with an tingling alcoholic Asian taste, take off from the kung pao style, these are Potato wedges with a oriental rum infused sauce, absolutely intoxicating.Decorate, serve and enjoy..warm and spicy and sweet potatoes with the tingling taste of rum.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Pan Asian
  • Stir fry
  • Appetizers

Ingredients Serving: 2

  1. Potatoes- 3 to 4 blanched/parboiled and cut like wedges or fries
  2. Soy sauce-3 tbsp.(1/4th cup)
  3. Ginger- a small inched chopped
  4. Garlic-4-5 chopped
  5. Vinegar- 1 tsp
  6. tomato sauce- 3 tbsp.(1/4th cup)
  7. Rum- 1-2 tsp
  8. Honey- 2-3 tbsp.
  9. Red chilli sauce- 3 tbsp.
  10. Dried red chili- 1-2 broken
  11. Oil-1 tsp


  1. Mix all the sauces along with vinegar and the ginger and keep aside.
  2. Cut the potatoes length wise like fries & rinse them with cold water. You can choose to blanch them in boiling water or par boil them so that they take lesser time to fry.
  3. Pat dry the cut potatoes on a kitchen towel and roll them with some corn flour, salt and a few drops of soya sauce. Add cornflour to absorb the moisture and mix well. Keep for marination for 30 minutes if required.
  4. In a pan add oil and fry the potatoes until they are golden and crispy, take them out on a paper towel to drain extra oil.
  5. In a pan add a dash of oil and drop the garlic pods and red chilli. Stir fry and take off from flame.
  6. Now add the the sauce mixture into the pan and put the pan back on the flame.
  7. Whisk the mixture till it forms bubbling. Make sure there are no lumps. Now add the rum just before putting off the flame.
  8. In a bowl pour the sauce over the fried potatoes until they are completely coated .It should look like a glaze on the fries. Alternatively, you could also toss the potatoes into the hot sauce just before putting off the flame.

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