The first time I stumbled upon this Crispy Potato Sandwich, I was wandering through Jiefangbei Pedestrian Street, one of the busiest food hubs in Chongqing, China. The air was thick with the smoky aroma of sizzling skewers, bubbling hotpot broth, and the unmistakable tingle of Sichuan pepper. Amidst the chaos, a small street stall caught my eye—a vendor stacking layers of crispy hash browns, crunchy pork, and tangy pickled vegetables into what looked like a deep-fried sandwich. One bite, and I was hooked.
The contrast was unreal—shatteringly crispy potato, succulent fried pork, and refreshing pickled daikon. It was a bold, unapologetic combination of textures and flavors that embodied Chongqing’s love for spice, crispiness, and umami. After returning home, I knew I had to recreate this masterpiece.
This homemade version is as close as it gets to the real thing, combining Sichuan-style crispy pork, golden hash browns, and a punchy chili crisp mayo (optional) for a snack that’s bold, crunchy, and deeply satisfying.
Why You’ll Love This Chongqing Street Food Favorite
✅ Authentic Chongqing Flavors – Spiced pork, crispy potato, and Sichuan heat.
✅ Ultimate Crunch – Double-fried pork + crispy hash browns = pure texture heaven.
✅ Handheld Comfort Food – A snack, meal, or late-night indulgence.
Tips for the Perfect Crispy Potato Sandwich
🔥 Marinate Overnight – The longer the pork marinates, the deeper the flavor.
🔥 Use Yukon Gold Potatoes – They have the perfect balance of starch and moisture for crispy hash browns.
🔥 Double-Fry for Extra Crispiness – This ensures shatteringly crisp pork.
Chongqing Crispy Potato Sandwich – A Street Food Treasure from Jiefangbei
2
servings2
hours20
minutesIngredients
- Pork Shoulder
250 g 250 pork shoulder, sliced into thin strips
2 tsp 2 salt
1 tsp 1 shaoxing wine
1 tsp 1 sichuan peppercorns
1 tsp 1 oyster sauce
1/2 tsp 1/2 white pepper
- Potato Starch Batter
1 1 egg
1 tsp 1 salt
100 g 100 sweet potato starch
75 g 75 water
- Pickled Daikon
200 g 200 daikon, diced
30 g 30 red beet, diced
100 g 100 rice vinegar
30 g 30 water
30 g 30 mirin
15 g 15 sugar
3 g 3 salt
- Chili Crispy Mayo
1/4 cup 1/4 mayonnaise
1 tbsp 1 chili crisp
- Hash Brown “Bun”
300 g 300 yukon gold potatoes
3 tbsp 3 cornstarch
1 tbsp 1 salt
Directions
- Marinate the Pork
- Slice the pork into thin strips and place in a bowl.
Add salt, Shaoxing wine, ground Sichuan peppercorns, oyster sauce, and white pepper.
Mix well and let it marinate for at least 30 minutes (or overnight for deeper flavor). - Prepare the Pickled Daikon
- Dice the daikon and beet into small cubes and place in a bowl.
- In a small pot, heat rice vinegar, water, mirin, sugar, and salt until boiling.
Pour the hot mixture over the daikon and beet. Let sit for at least 20 minutes for quick pickling. - Make the Chili Crisp Mayo
- In a bowl, combine mayonnaise and chili crisp, then mix well. Set aside.
- Make the Hash Brown “Bun”
- Peel and grate the Yukon Gold potatoes.
Soak the grated potatoes in cold water for 5 minutes to remove excess starch. - Drain and squeeze out as much water as possible using a tea towel.
- Toss the potatoes with cornstarch and salt, then mix well.
Shape into square patties and freeze for 15-20 minutes to help them hold their shape. - In a pan over medium-low heat, add oil and fry the hash browns until golden brown and crispy on both sides.
- Double-Fry the Crispy Pork
- In a separate bowl, whisk together egg, salt, sweet potato starch, and water to form a thin batter.
Dip each piece of marinated pork into the batter. - Heat oil to 160°C (320°F) and fry the pork for 3-5 minutes until lightly golden. Remove and rest for 10 minutes.
- Increase oil temperature to 200°C (400°F) and fry the pork again for 1-2 minutes until deep golden and crispy.
- Assemble the Sandwich
- Butterfly the hash brown (slice it open like a bun).
Spread a generous layer of chili crisp mayo on one side.
Add crispy pork strips and top with pickled daikon.
