HONEY CHILI POTATOES.
1 tbsp Ching's Secret Schezwan Sauce
2 tbsp Kaeng Thai Sweet Chili Sauce
2-3 medium sized potatoes cut into fingers.
1 cup corn flour
Salt and Pepper to taste
Oil to deep fry
Method:
Coat each potato finger with the corn flour, deep fry and keep aside. Heat two table spoons of oil in a wok. Add the potatoes, Ching's Secret Schezwan Sauce and Kaeng Thai Sweet Chili Sauce, and mix well. Adjust the seasoning by adding salt and pepper. Serve hot.
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