Home-styleEasy 20 min serves 2 Vegetarian-ok Vegan

Air Fryer Chinese Fries

Name: Air Fryer Chinese Fries
Total time: 20 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: large russet potatoes; neutral oil; cumin powder; chili flakes; salt; garlic powder

空气炸锅中式薯条 · kōng qì zhá guō zhōng shì shǔ tiáo

家庭快手版 · Home version: Family version uses air fryer instead of deep-frying—less oil, same street-food crunch with cumin-chili dusting.

Street vendors in Beijing fry these in bubbling oil, but my air-fryer version gets the same cumin-spiked crunch with a fraction of the oil. The trick is soaking the potatoes first to remove starch.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Vegetarian

Ingredients

large russet potatoes大土豆🛒 local2 large (500 g)
neutral oil中性油🛒 local1 tbsp
cumin powder孜然粉🏮 asian1 tsp
chili flakes辣椒碎🏮 asian½ tsp
salt盐🛒 local½ tsp
garlic powder蒜粉🛒 local¼ tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut potatoes into ¼-inch thick sticks about 3 inches long.
🔍 Look for
Visual: 薯条厚度均匀Sticks are uniform in thickness
You know it's right when: No wedge thicker than ¼ inch
2Soak potato sticks in cold water 10 minutes to remove surface starch.
🔍 Look for 10 分钟 · 10 minutes
Visual: 水变浑浊呈白色Water turns cloudy white from starch
You know it's right when: Water runs clear after first rinse
3Drain and pat potatoes completely dry with paper towels—any moisture creates steam instead of crisp.
🔍 Look for
Visual: 土豆表面呈哑光，无湿亮感Potato surface looks matte, no wet sheen
You know it's right when: Paper towels show no moisture
4Toss dried potato sticks with neutral oil until evenly coated.
🔍 Look for
Visual: 每根薯条泛薄油光Each stick glistens with thin oil film
You know it's right when: No dry spots visible
5Preheat air fryer to 200°C (390°F) for 3 minutes.
🔍 Look for 3 分钟 · 3 minutes
Visual: 发热管泛淡橙色微光Heating element glows faintly orange
You know it's right when: Fan runs steadily, interior hot to hand held 10cm away

Tips

· Soaking removes starch for crispier results
· Dry potatoes thoroughly—water = steam = soggy fries
· Shake basket every 4 minutes for even cooking

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine