Chicken Franks with Potatoes in Oriental Sauce 东方酱炒香肠马铃薯
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 5 chicken franks, cut into small pieces
  • 2 potatoes, sliced
  • 4 tbsp mixed vegetables
  • 1 tbsp cooking oil
  • 1 tsp minced garlic
  • ½ onion, sliced
  • extra cooking oil (for deep frying the potatoes and chicken franks)

For the Oriental Sauce (combined together):
  • 2 ½ tbsp tomato sauce
  • ½ tbsp oyster sauce
  • ½ tbsp sweet soya sauce or kecap manis
  • 2 tbsp mirin
  • 2 tsp sugar
  1. Heat up some water till boiling to blanch the mixed vegetables. When most of mixed vegetables float to the surface of the water, they are ready. Drain and set aside.
  2. Heat up some cooking oil in a wok and deep fried the potatoes.
  3. When the edges of the potatoes turn slightly brown, remove and drain the potatoes on paper towels. Set aside.
  4. Using the same hot oil, blanch the chicken franks in it till they float to the surface of the oil. This takes approximately 1 minute. Drain and set aside.
  5. Heat up 1 tbsp of cooking oil in a deep frying pan and saute the minced garlic and sliced onions till fragrant. Add in the sauce and allow it to simmer till it boils.
  6. Add in the potatoes and chicken franks. Stir well to ensure all the potatoes and chicken franks are well coated with the sauce. Add in the blanched mixed vegetables from Step 1. Stir slightly to mix and off the flame.
  7. Dish and serve hot.
Deep frying the potatoes in the hot oil is to give the potatoes an extra texture so that it does not turn mashy during cooking after that.
Recipe by Eat What Tonight at