Home-styleEasy 25 min serves 4 Vegetarian-ok Vegan

Chinese-Style French Fries (中式炸薯条)

Name: Chinese-Style French Fries (中式炸薯条)
Total time: 25 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: large potatoes; neutral oil (for frying); cumin powder; chili powder; salt; white vinegar

中式炸薯条 · zhōng shì zhà shǔ tiáo

家庭快手版 · Home version: 家庭版双炸法：先低温熟透，再高温酥脆；餐馆版有时用专用薯条机。

Chinese french fries are different from Western ones—often dusted with cumin and chili, served as street snack rather than side dish. My friend in Xi'an showed me this version, and they beat McDonald's any day.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

Quick & Easy Vegetarian

Ingredients

large potatoes大土豆🛒 local4 large
neutral oil (for frying)中性油（炸用）🛒 local1 liter
cumin powder孜然粉🛒 local2 tsp
chili powder辣椒粉🛒 local1 tsp
salt盐🛒 local1 tsp
white vinegar白醋🛒 local15 ml

🌶️ 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

1Peel potatoes, cut into 1cm sticks. Soak in cold water 30 minutes, then dry thoroughly.
🔍 Look for
Visual: 水变清，土豆表面哑光Water runs clear, potatoes look matte
You know it's right when: 晃动不再浑浊No more cloudy water when swishing
2Heat oil to 140°C, fry potatoes 5-6 minutes until soft but not colored. Remove and drain.
🔍 Look for
Visual: 土豆变软，边缘微透Potatoes soften, edges slightly translucent
You know it's right when: 叉子轻松穿透Fork pierces easily with no resistance
3Increase oil to 190°C, fry potatoes again 2-3 minutes until golden and crispy.
🔍 Look for
Visual: 颜色加深金黄，气泡剧烈后减少Color deepens to golden, bubbles intensify then subside
You know it's right when: 轻敲声音清脆Sounds sharp and crisp when tapped
4Toss immediately with cumin, chili, salt, and a splash of vinegar. Serve hot.
🔍 Look for
Visual: 调料粘附脆壳，热气升腾Seasoning adheres to crispy surface, steam rises
You know it's right when: 外脆里糯Crunchy exterior, fluffy interior
5Prepare serving bowls with extra cumin, chili powder, and salt for table-side seasoning.
🔍 Look for
Visual: 调味碗就位Seasoning bowls arranged
You know it's right when: 每样调料可见可取Each seasoning is visible and accessible

Tips

· Double-frying is essential—first cook through, second creates crust
· Dry potatoes completely before frying—water = steam = soggy fries
· Vinegar splash adds authentic street-food tang

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

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

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science