French Fries Peking Recipe

Prep Potatoes

Peel the russet potatoes (optional — leave skins on for a rustic texture). Cut each potato into 1/2-inch (about 1.3 cm) batons for classic fries. Try to keep pieces uniform for even cooking.

Rinse and Soak

Place cut fries in a large bowl and cover with the cold water (about 2 L). Rinse by swishing, drain and repeat until the water runs clear to remove surface starch. Then cover again with fresh cold water and soak for 30–60 minutes (or refrigerate up to 8 hours) to firm the potatoes and remove excess starch.

Dry and Toss with Coating

Drain the soaked potatoes and spread on a clean kitchen towel or paper towels. Pat completely dry. In a large bowl, combine cornstarch, all-purpose flour, white pepper, garlic powder, ground Sichuan pepper (if using), granulated sugar, and 1 tsp salt. Add the dried potato batons and toss until each piece is lightly dusted with the mixture. Shake off any excess — the coating should be a thin dusting, not a thick batter.

First Fry (Blanch)

In a heavy, deep pot or deep-fryer, heat neutral oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently. Working in batches of 6–8 pieces (don’t overcrowd), fry the coated potatoes for 3–4 minutes until slightly soft and pale golden but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until deeply golden-brown and crisp. Remove to a wire rack or paper towels, immediately season lightly with a little sea salt and freshly ground black pepper.

Prepare Sauce

While fries cool slightly after the first fry (or during the second fry), combine hoisin sauce, light soy sauce, dark soy sauce, maltose (or honey), rice vinegar, sesame oil, chicken stock (or water), minced ginger and garlic, and the white parts of the sliced scallions in a small saucepan. Stir to combine.

Reduce to a Glossy Glaze

Bring the sauce to a gentle simmer over medium heat, stirring, then reduce heat to low and simmer 2–3 minutes until the mixture thickens slightly into a glossy glaze. Taste and adjust balance: add a touch more vinegar if too sweet, or a little more maltose/honey if you want more shine and sweetness.

Finish Sauce

Stir in most of the sliced green scallion tops (reserve a few for garnish) and toasted sesame seeds. Keep warm on the lowest heat setting, stirring occasionally so it does not burn.

Toss Fries with Glaze

Place the hot, crisp fries in a large mixing bowl. Spoon the warm Peking-style glaze over the fries — start with about half the sauce and toss gently to coat evenly. Add more glaze to taste; you want a shiny, sticky coating but not fully drenched fries. Work quickly so the fries remain crisp.

Plate and Garnish

Transfer glazed fries to a serving platter. Sprinkle with the remaining scallion greens, reserved sesame seeds, and an optional drizzle of chili oil or a few sliced fresh chiles for heat. Finish with a light dusting of fine sea salt and a squeeze of lime or lemon to brighten flavors.

Serve

Serve immediately while hot and crisp. Provide extra lime wedges and additional glaze on the side if desired.