French Fries & Kg Sauce Recipe
Make French Fries & Kg Sauce Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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French Fries
KG Sauce
Method
French Fries
- 1
Prep and cut potatoes
Wash and peel the russet potatoes if you prefer (peel optional). Cut each potato into 1/3–1/2 inch wide sticks for classic fries. Keep cut fries submerged in a large bowl of cold water as you work to prevent browning.
- 2
Soak
Once all potatoes are cut, place them in a bowl and cover with cold water. Add 1 tablespoon white vinegar and refrigerate for 30 minutes (or up to 2 hours). This removes excess surface starch and helps the fries crisp.
- 3
Rinse and dry
After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat them completely dry. Moisture will cause oil to splatter and prevents proper crisping.
- 4
First fry (blanch)
Heat neutral oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato makes small steady bubbles but doesn't brown quickly. Working in batches, fry the potatoes for 4–6 minutes until tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes (or refrigerate briefly) — this step cooks the potato through.
- 5
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Do not overcrowd the fryer. Remove fries, drain on paper towels or a wire rack, and immediately season with kosher salt and optional black pepper.
- 6
Finishing
Serve hot. If making ahead, keep fries on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes to stay warm and crispen before serving.
KG Sauce
- 7
Combine ingredients
In a medium bowl, add 3/4 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons sweet chili sauce, 1 tablespoon Dijon mustard, 1 teaspoon rice wine vinegar, and 1 teaspoon honey.
- 8
- 9
- 10
Chill and meld
Cover and refrigerate the sauce for at least 20–30 minutes to let flavors meld. The sauce can be made up to 2 days ahead; bring to fridge temperature before serving.
- 11
Serve
Spoon the KG sauce into a small bowl or ramekin and serve alongside hot french fries for dipping.