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Preparation time
30 minutes
Total time:
50 minutes
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Ingredients
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10 yellow-fleshed potatoes, peeled and cut into ½-cm (¼-in.) thick fries
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Enough, canola oil for deep frying
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1 L (4 cups) chicken broth
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125 mL (½ cup) ketchup
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80 mL (⅓ cup) soy sauce
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80 mL (⅓ cup) brown sugar
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60 mL (¼ cup) rice vinegar
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15 mL (1 tbsp.) Sriracha sauce or sambal oelek
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80 mL (⅓ cup) cornstarch
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675 g (1½ lb.) cheese curds
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60 mL (¼ cup) chopped fresh mint
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Directions
- Soak cut fries in a large bowl of water for 30 minutes.
- Heat canola oil in a deep fryer to 170°C (325°F).
- Combine the chicken broth, ketchup, soy sauce, brown sugar, rice vinegar, and Sriracha or sambal oelek in a saucepan. Bring to a boil and continue boiling for 5 minutes.
- In a small bowl, dissolve cornstarch in a little water and then whisk it into broth. Simmer until it thickens. Set aside.
- Drain fries and pat dry with a dish cloth or paper towel. Place potatoes in deep fryer basket and blanch for about 2 minutes. The goal is to pre-cook the fries, without browning.
- Drain fries well and set to cool on a on a rack or baking sheet. Increase oil temperature to 180˚C (350˚F).
- Put fries back into deep fryer and cook for 2 to 4 minutes or until golden brown. Remove from oil and drain on paper towels.
- Divide fries into 4 bowls and top with cheese curds, some reserved sauce, and then sprinkle with fresh mint. Serve immediately.
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