Ingredients
500 g (about 1 lb) red-fleshed sweet potatoes, 25 g toasted sesame seeds.
Seasonings
500 g vegetable oil (60 g will be absorbed), 150 g sugar.
Instructions
1. Peel the sweet potatoes and cut them into rolling chunks (irregular bite-sized pieces), then deep-fry in oil heated to about 70% hot (350°F/175°C) until light golden and cooked through; remove and set aside.
2. Place a wok over heat, add 100 g (about 1/2 cup) of water, and bring to a boil. Add the sugar and stir continuously with a spatula until the sugar bubbles and turns a light golden color. Add the fried sweet potato pieces and toss evenly to coat them thoroughly with the syrup. Sprinkle sesame seeds over the sweet potatoes and quickly transfer to a serving plate.
3. Grease the serving plate beforehand to prevent sticking, then quickly bring the dish to the table along with a bowl of cold water for diners to dip their chopsticks in—this cools the sugar, preventing burns. The dish is a light golden yellow with a glossy sheen, crispy on the outside and soft inside.