Author Notes
I remember my first visit to Asia in 1990. As an American-born Chinese, my local hosts were eager (and proud) to show off big-city sights, sounds--and eats--of Beijing. Even though I was looking forward to authentic street food, perhaps a steamed buns or a big bowl of beef soup with handmade Chinese noodles? Instead I was escorted to...Kentucky Fried Chicken!? "It's the newest and busiest place in town--VERY expensive. One meal costs the equivalent of a month's pay!" my host explained, as I gasped in disbelief. Not wanting to offend, I accepted the royal visitor treatment. Even in America, I didn't eat at KFC. Luckily, I discovered that KFC Beijing offered a twist on the classic American menu with a nod to local palates--sweet potato fries with a dusting of ginger! This is my version with Korean Yams which are less moist and hold up better than traditional sweet potatoes under prime "chip" conditions!
—ChineseSouthernBelleNatalie
Ingredients
- Spiced Korean Yam Fries
-
3
Korean yams (dark red skin, white flesh)
-
1 tablespoon
corn starch or sweet potato starch
-
1/4 cup
water
-
1 tablespoon
grated fresh ginger
-
1 teaspoon
ground cinnamon
-
1 teaspoon
sea salt, fine
-
2 cups
vegetable or peanut oil for frying
- Wasabi Garlic Aioli (dipping sauce)
-
1/2 cup
mayonnaise
-
1 teaspoon
wasabi powder or paste
-
1/2 teaspoon
minced garlic
-
1/2 teaspoon
lemon juice
-
1 dash
sea salt
Directions
-
Peel and cut yams into strips.
-
Mix water and corn starch into a paste
-
Coat and toss yam strips in paste and seasonings.
-
Deep fry in small batches (1 cup at a time) in hot vegetable oil until golden brown.
-
Sprinkle with sea salt and serve hot with Wasabi Garlic Aoili on the side.
See what other Food52ers are saying.