Peanut Butter Chicken Loaded Fries
To make the sauce: in a small pot combine the peanut butter, yajin kuli, light soy sauce, sesame oil, dry pepper, lime juice, ¾ cup of hot water, and if using, fish sauce and dry pepper. Cook on low heat, stirring or whisking until combined and creamy, about 2 to 3 minutes. Taste and adjust seasoning accordingly. Remove from the heat, and set aside.
Deep fry Sympli Straight Cut Fries at 180 °C (356 °F) for 3.5 mins, or oil brush and bake at 225 °C (437 °F) for 8 minutes.
Remove and strain for 2 minutes, then put into a serving plate or platter.
Top fresh yam fries with the sauce, chicken and vegetables.
Sprinkle extra yajin kuli over the top.
Refrigerate leftover sauce and use within 3 days or freeze and use within a month.
Recipe: Ozoz Sokoh
Photography: Joel Adu