Korean Fried Sweet Potato (Dairy-Free)

Ingredients

• 2 large Sweet Potatoes, peeled and cut into strips
• 3 cups Vegetable Oil, for frying
• 2 tbsp Soy Sauce
• 2 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 3 cups of vegetable oil into a large heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
2. 2Carefully add the 2 large sweet potatoes, which are peeled and cut into strips, to the hot oil in batches. Fry each batch for 5-7 minutes, until the strips are golden brown and visibly crispy.
3. 3Using a slotted spoon or spider, carefully remove the fried sweet potato strips from the oil. Transfer them to a plate lined with paper towels to drain any excess oil.
4. 4In a small saucepan, combine the 2 tbsp of soy sauce, 2 tbsp of maple syrup, 1 tbsp of rice vinegar, and 1 tsp of sesame oil. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
5. 5Cook the sauce for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove the saucepan from the heat.
6. 6Add all of the fried sweet potato strips to the saucepan with the glaze. Gently toss the sweet potatoes until they are thoroughly and evenly coated with the sticky sauce.
7. 7Sprinkle the 1 tsp of sesame seeds over the coated sweet potatoes. Serve immediately.

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