SOY-GINGER CHICKEN FRIED POTATOES
Wedges so nice, we had to make them twice! Same awesome chicken wedges with one of my favorite sauces – soy ginger. I am sure there are many different soy-ginger sauces, but this one is near and dear to my heart. It is the vegan version of Papa Paige's soy-ginger chicken wings. They are savory with a hint of spice from the ginger. I could eat this sauce on almost anything, but today we are putting on potatoes. Be sure to check out the other Chicken fried potato wedges recipe.
I am not sure when Papa Paige first made the soy-ginger chicken wings, but I remember the first time I had them. During the Holiday season, it is easy to get food fatigue. You might eat the same mac & cheese, greens, and dressing for Thanksgiving, Christmas, and New Years'. While I love soul food, our family did the holidays a little differently. If we had soul food for Thanksgiving, then we would have something completely different for Christmas. This particular year, something different was Asian themed. On this holiday, I had my first taste of soy-ginger chicken wings, and I didn't look back. I requested them every time I could. Now that I am plant-based veganizing them was no question.
Let’s get into the Recipe!
Before we get into the good stuff, let's prep the Russett potatoes. Wash them before peeling and chopping. I don't get it either, but Mama and Papa Paige said it needed to be done. After you have rinsed the potatoes, fill a large bowl with water and set it aside. Peel the potatoes and cut them into wedges. Add wedges to the bowl of water. Set aside.
In a large stockpot, add 1 quart of water and vegan chicken broth base. Bring to a rolling boil. Remove the potatoes from the bowl of water and add them to the stockpot. Let the potatoes boil until fork tender. This will be about 10 – 15 minutes. You want to break them with a fork but not too soft that they don't hold their shape while in hot water. While the potatoes are cooking, add oat milk, rice vinegar, Dijon mustard, vegan chicken broth base, vegan mayo, soy sauce, grated ginger, minced garlic, black pepper, and ginger powder to a container. Mix well. Carefully remove the potatoes from the broth and add them to the marinade. Seal the container with a lid and let the potatoes sit overnight. Use this time to store the broth mixture. You won't want to waste it. It will freeze well for future use.
The next day, start by making your dry mix. Mix flour, nutritional yeast, onion powder, garlic powder, seasoning salt, ground ginger, ground cayenne pepper, allspice, and ground black pepper in a large bowl. Set aside. Remove potatoes from the marinade and carefully toss in the dry mix. Toss back into the marinade and again in the dry mix. Let coated pieces rest on the wire rack. This will help the coating stick to the potatoes.
Heat vegetable oil for frying. While the oil is heating, prepare your sauce. In a medium bowl, mix packed brown sugar, ground ginger, black pepper, and soy sauce. Stir until brown sugar is dissolved. The oil should be ready for frying now. Carefully add the potato wedges to the oil. Fry until golden brown. Remove from the oil and toss in the soy-ginger sauce. Garnish with sesame seeds and green onion.
Just A Suggestion…
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Soy-Ginger Chicken Fried Potatoes
Ingredients
- 1 qt. water
- 1 ½ Tsp vegan chicken broth base
- 5 Russett potatoes – peeled, cut into wedges
- Vegetable oil for frying.
- Sesame seeds for garnish
- Green onion for garnish
- 1 C. oat milk
- 1/3 C. rice vinegar
- 1 Tsp Dijon mustard
- 2 Tsp vegan chicken broth base
- ¼ C. vegan mayo
- 1 Tbsp soy sauce
- 1 inch of ginger - grated
- 1 Tbsp garlic – minced
- Dash of black pepper
- 2 Tsp ginger powder
- 3 C. flour
- 1 Tbsp nutritional yeast
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tsp seasoning salt
- ½ Tsp ground ginger powder
- ½ Tsp ground cayenne pepper
- 1 Tsp allspice
- 1 Tsp ground black pepper
- ½ C. packed brown sugar
- 1 Tbsp ground ginger
- ¼ Tsp ground black pepper
- ½ C. soy sauce
Instructions
- In a large stockpot, add 1 quart of water and vegan chicken broth base. Bring to a boil. Add potato wedges. Boil for 5 – 10 minutes. Potatoes should be fork tender.
- Remove potatoes from heat and drain liquid. (Note: Save broth for a soup. It will freeze well).
- In a large bowl, mix all the ingredients for the marinade. Add potatoes to marinade. Stir to coat. Cover the bowl and let it sit overnight in the fridge.
- The next day, mix dry mix ingredients in a large bowl. Set aside.
- Carefully remove potatoes from the marinade and toss in the dry mix. After tossing in the dry mix, toss in the marinade. Then, back in the dry mix. Set coated potatoes on a wire rack to rest for a couple of minutes.
- Heat vegetable oil in a stockpot for frying.
- While the oil is heating, mix ingredients for the sauce. Set aside.
- When the oil is ready, carefully add coated potato slices. Fry until golden brown.
- Toss fried potatoes in the soy-ginger sauce. Garnish with sesame seeds and green onion. Enjoy!
