SPICY CHICKEN FRIED POTATOES
Chicken fried potato wedges. I will give you a second to let that sink in. You might be thinking – “Adrian, is this fried potato wedges with sauce on them?” They are so much more. They are crunchy, tender, and full of flavor. Just in time for Super Bowl, I have your alternative to buffalo chicken wings. Yes, these are that good. We also made a soy-ginger version!
My first-time having potato wedges fried this way was at Stella’s in Grand Rapids, MI. It’s an awesome pub with a plethora of plant-based options. When I am in Grand Rapids, this is a must-stop place for me, mostly for the Poor Man’s chicken wings. When I started this blog, I knew these delicious chicken wing alternatives would be on my list to re-create. I am excited to share this recipe with you. If you are ever in Grand Rapids, be sure to visit Stella’s for the inspiration for this recipe.
Not only is this recipe a recreation of one of my favorite pub meals, but it is also a two-for-one recipe. As Mama Paige, Papa Paige, and I worked to create this recipe, we created some of the best not-chicken broth by mistake. It was rich, a little starchy from the potatoes, and had a balanced savory flavor. The broth would be perfect for a pot pie, soups, and marinades. We also used it in the Crisp Orange Tofu and Kung Pao Tempeh.
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 boil until fork tender. This will be about 10 – 15 minutes. You want to be able to break them with a fork. While the potatoes are cooking, add oat milk, kimchi brine, apple cider vinegar, vegan mayo, siracha, Dijon mustard, garlic – minced, soy sauce, vegan chicken broth base, salt, pepper, red curry paste, onion powder, and garlic 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 powder, 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 the potatoes 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 Gochujang sauce, honey siracha ketchup, soy sauce, minced garlic, ground ginger, and chili oil. Stir 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 spicy sauce. Garnish with green onion.
Just A Suggestion…
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Spicy 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
- Green onion garnish
- 1 C. oat milk
- 1 Tbs kimchi brine
- ½ C. apple cider vinegar
- ¼ C. vegan mayo
- 2 Tbsp siracha
- 1 Tsp Dijon mustard
- 2 Tsp garlic – minced
- 1 Tsp soy sauce
- 2 Tsp vegan chicken broth base
- Dash of salt
- Dash of pepper
- 1 Tbsp red curry paste
- 1 Tsp onion powder
- 1 Tsp garlic 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
- 3 Tbsp Gochujang sauce
- 3 Tbsp honey sriracha ketchup
- 3 Tbsp soy sauce
- 2 Tsp minced garlic
- 2 Tsp ground ginger
- ½ Tsp chili oil
Instructions
- In a large stoke pot, 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 softened but not for tender.
- Remove potatoes from heat and drain liquid. (Note: Save broth for a soup. It will freeze well). Let potatoes sit on a wire rack to cool.
- 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. Then, remove and let rest on the wire rack.
- Toss fried potatoes in the sauce and enjoy.
