For those who feel that fried chicken and potatoes are an inseparable pair, know that in Asian cooking, chicken and potatoes, just as tasty and just as succulent, can be enjoyed without any deep frying involved.
Gamja bokum (Korean stir fried potatoes)
- 3 medium potatoes peeled and cut into strips (a la French fries)
- 2 tablespoons vegetable oil
- 1 large bell pepper seeded and cored, and cut into thin strips
- 1 onion or 2 shallots, thinly sliced
- 4 cloves garlic chopped
- 4 tbsps reserved marinade from the buldak recipe (or substitute soy sauce plus 1 tbsp. of sugar)
- Soak the cut potatoes in sater with 1 tbsp. of salt. Leave for 10 minutes.
- Heat the cooking oil in a wok or frying pan.
- Drain the potatoes and pat dry with a kitchen towel.
- Add the potatoes to the hot oil. Cook, stirring, for about three minutes.
- Add the pepper strips. Stir fry until the edges of the potato strips start to turn light brown.
- Add the sliced onion and garlic. Stir fry for another minute.
- Pour in the sauce (and sugar if using plain soy sauce) and continue cooking until the potatoes are done but still crisp.
- Transfer to a serving plate, sprinkle with sliced scallions and serve.