Korean · Dinner
Crispy Fried Sweet Potato
Korean-style crispy fried sweet potato features batons coated in a light rice-flour and cornstarch batter, double-fried until shatteringly crisp, and tossed in a sticky-sweet gochujang glaze with sesame seeds and scallion. Served hot as a snack or side, balancing crunch against caramelised heat and sweetness.
$3
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
471Calories
4.8gProtein
18.5gFat
73.2gCarbs
17.9gSugar
5.8gFiber
712mgSodium
0mgChol
2gSat Fat
560mgPotassium
58mgCalcium
1.9mgIron
0mcgVitamin B12
8.5mgVitamin C
vegetarian
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Peel the sweet potato, cut into finger-thick batons, and pat dry with a paper towel to help the batter cling evenly.
2
Rest
Leave the batons uncovered for 10 minutes so surface moisture evaporates, helping the coating crisp rather than turn soggy.
3
Whisk
In a bowl, whisk rice flour, cornstarch, ice-cold water and a pinch of salt into a thin, lump-free batter.
4
Fry
Heat vegetable oil to 325°F (163°C) in a saucepan over medium-high heat. Dip batons in batter and fry 4 minutes until pale gold and just set.
5
Fry
Raise oil to 350°F (177°C) over medium-high heat and fry batons 3 minutes until deep golden and audibly crisp when tapped.
6
Saute
In a small pan over medium-low heat, sauté garlic in sesame oil for 30 seconds until fragrant and just turning golden at the edges.
7
Glaze
Stir gochujang, agave syrup and soy sauce into the pan and simmer over low heat for 1 minute until glossy and thickened.
8
Toss
Add fried sweet potato batons to the pan and toss for 30 seconds until every piece is evenly coated in the glaze.
9
Plate
Pile the glazed sweet potato onto a plate and finish with sesame seeds and scallion scattered over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g sweet potato
- 6 tbsp6 tbsp rice flour
- 4 tbsp4 tbsp cornstarch
- 1/2 cup120ml ice-cold water
- 2 cup480ml vegetable oil, for deep-frying
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp agave syrup
- 2 tsp2 tsp soy sauce
- 2 clove2 clove garlic
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
