Garlic Chili Perilla Potatoes – The Ultimate Rice Bowl Star

Cooking StepsHow to cook Garlic Chili Perilla Potatoes – The Ultimate Rice Bowl Star step by step

Cooking Process

1. 
   Step 1

   Peel and cut the potatoes into bite-sized chunks. Mince the garlic, slice the chili peppers, and roughly chop the perilla leaves.

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2. 
   Step 2

   In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, thirteen-spice powder, and 3 tablespoons of water. Stir until smooth and set aside.

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3. 
   Step 3

   Heat a generous amount of oil in a wok or non-stick pan over medium-high heat. Add the potato chunks and pan-fry until golden brown and crispy on all sides, about 5–6 minutes.

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4. 
   Step 4

   Add the minced garlic and sliced chili peppers. Stir-fry for about 30 seconds until fragrant.

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5. 
   Step 5

   Pour the prepared sauce over the potatoes. Stir quickly to coat everything evenly. The sauce will thicken as it cooks.

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6. 
   Step 6

   Add the chopped perilla leaves and toss until they just wilt, about 15–20 seconds.

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7. 
   Step 7

   Transfer to a plate and serve immediately with steamed rice. Be careful of oil splatter when adding potatoes to the pan.

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