☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.my.

OK Cancel
Search
Advanced Search

Chinese Five-Spice U.S. Crinkle Cut Fries with Sous Vide Chicken

A fusion of flavors with crispy crinkle-cut fries seasoned with aromatic Chinese five-spice, paired with tender sous vide chicken. A delightful blend of sweet, savory, and spicy notes.
Leave a Review

Share this

Print Recipe
Watch
×
Prep Time180 Mins
Cook Time10 Mins
ServingsServes 4
Potato Type: Russet
Prep Method: Fried

Dish

Main Dish

Prep Time

180 Mins

Cook Time

10 Mins

Serving

Serves 4

Description

A fusion of flavors with crispy crinkle-cut fries seasoned with aromatic Chinese five-spice, paired with tender sous vide chicken. A delightful blend of sweet, savory, and spicy notes.

Ingredients

+

Chinese Five-Spice Fries

  • 200g - U.S. Crinkle Cut fries
  • 1 tablespoon Chinese five-spice powder
  • 50g - Hoisin sauce
  • Spring Onions & Sesame Seed for garnish
+

Sous Vide Chicken Breast

  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • Garlic powder, onion powder, paprika, to season
  • Fresh rosemary
  • Olive oil or butter for searing

Preparation

Instructions:

  1. Cook the U.S. crinkle cut fries and toss with Chinese five-spice powder.
  2. Top with shredded chicken and drizzle with hoisin sauce.
  3. Garnish with green onions.

Instructions:

  1. Preheat the Sous Vide Machine:
    – Fill your sous vide container with water and preheat the sous vide machine to 60°C for tender, juicy chicken.
  2. Season the Chicken:
    – Season the chicken breasts generously with salt, pepper and other spices & Fresh Rosemary
  3. Vacuum Seal the Chicken:
    – Place the seasoned chicken breasts in a vacuum-seal bag or a zip-top bag.
  4. Cook the Chicken:
    – Submerge the sealed bag in the preheated water bath. Cook for 1.5 to 3 hours. The chicken will be safe to eat after 1.5 hours, but longer cooking times can enhance tenderness.
  5. Sear the Chicken:
    – Once cooked, remove the chicken from the bag and pat it dry with paper towels.
    – Heat a skillet over medium-high heat and add a little olive oil or butter.
    – Sear the chicken breasts for about 1-2 minutes on each side until golden brown. & Sheared the chicken.

Platting
Lay the chicken breast at the bottom of the plate & top with U.S. crinkle cut fries. Drizzle the fries with Hoisin Sauce, garnish with Spring Onion & Sesame Seed

Reviews

Leave a review

Be the first to review this recipe.

Chef Audee Cheah

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Main Dish Recipes You'll Enjoy

U.S. Hash Browns Ulam Sambal Lodeh Sweet U.S. Blue Purple Potato with Sabayon Sauce By Chef Bob U.S. Spicy Hasselback Potatoes