Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Prepare two potatoes, weighing about 400g.
Dice the potatoes into medium-sized cubes.
Place the diced potatoes directly into a wok without rinsing. This is key for a chewy texture.
Add starch syrup to the potatoes, mix well, and let them sit for 30 minutes.
After 30 minutes, much of the moisture will have been drawn out. Start cooking on high heat.
Once it starts to boil, reduce the heat to medium, add cooking oil for extra chewiness.
Cover and cook for 2-3 minutes until the potatoes are almost cooked through. Stir occasionally.
Once the potatoes are mostly cooked, add soy sauce.
Increase the heat to medium and simmer, letting the soy sauce absorb into the potatoes.
For a deeper, sweeter flavor, add brown sugar. If you don't have it, white sugar is also fine.
Simmer until the sauce is almost completely reduced and clings to the potatoes. Be careful not to burn it.
When large bubbles form and the sauce has thickened, turn off the heat.
Garnish with sesame seeds and serve. The potatoes will get even chewier as they cool down.
