Enjoy a Chinese-style snack featuring crispy and fluffy sweet potatoes coated in a perfectly sweet glaze that you won't be able to resist. The aroma of orange and sesame will leave you wanting more. This dish pairs excellently with Chinese tea or black tea and is easy to make, making it perfect for entertaining.
Ingredients
Main Ingredients (3-4 servings)
- Sweet Potato
- Frying Oil
- White Sesame Seeds
- Black Sesame Seeds
- Chenpi (Dried Tangerine Peel)
Seasonings
- Sugar
- Water
- Orange Juice
Steps
- Peel the sweet potato, cut into 5mm thick slices, and then cut into strips about the same thickness as chopsticks.
- Soak the chenpi in water until softened, remove the white pith, and mince. (Key Tip! If you don't have chenpi, you can substitute with powdered chenpi or finely chopped thin strips of orange peel.)
- Heat the frying oil to 170°C (340°F).
- Add the cut sweet potato to the hot oil and fry until golden brown and crispy, stirring occasionally with chopsticks.
- Transfer the fried sweet potato to paper towels to drain excess oil.
- Combine 150g sugar, 100ml water, and 50ml orange juice in a frying pan.
- Heat the pan over medium heat. Once it starts to boil, stir and cook for 5-6 minutes until the syrup thickens. (Key Tip! The thickened syrup is extremely hot, so be careful not to burn yourself.)
- When large bubbles become small and turn into tiny bubbles, turn off the heat.
- To the pan off the heat, add the minced chenpi, white sesame seeds, and black sesame seeds, and mix well.
- When the syrup starts to turn slightly white, add the fried sweet potato.
- Mix everything thoroughly until the sugar crystallizes and the coating becomes powdery and slightly crunchy. Finish by stirring until the coating is powdery like frosted sugar.
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