Crispy Chewy Potatoes

Crispy Chewy Potatoes: Korea’s Viral Street Snack You Can Make at Home

If you’ve been on Korean food TikTok lately you’ve definitely seen 길감자 — the viral street snack from a shop known for its ultra-chewy, ultra-crispy potato bites that look like thick fry strands but eat completely differently. The secret is that instead of cutting the potato into sticks, you blend it into a smooth base, cook it until the starch gelatinizes into a thick glossy paste, then pipe it directly into hot oil. The result is something genuinely texturally unique — crispy edges on the outside with an elastic, bouncy chew inside that regular fries just can’t replicate. I topped mine with buldak mayo which is spicy, creamy, and absolutely the right call, but these are really a blank canvas for whatever sauce you’re in the mood for.

Potato Base

400g gold potatoes, peeled and chopped

130g water

100g tapioca starch

Buldak Mayo

Buldak sauce, to taste

Mayo, to taste

The Potato Base

The magic of this recipe is entirely in the cooking step. When you blend the potato with water you release a ton of natural starch, and when you microwave that mixture it gelatinizes — the starch absorbs the water and swells into a thick, glossy paste that’s what gives the final fried potato its signature chew. The key is stirring every 30 seconds as it microwaves so the starch thickens evenly without clumping. Once the tapioca starch goes in and everything is fully combined, the mixture should be thick enough to pipe but still smooth. Gold potatoes work best here because of their naturally creamy, slightly waxy texture — russets would be too dry and starchy.

One Fry or Two?

You have a choice here depending on what texture you’re going for. One fry at 350°F gives you the classic 길감자 experience — crispy exterior with that stretchy, bouncy, mochi-like chew inside. This is what I recommend if it’s your first time making these because the chewy interior is the whole point. If you double fry them you’ll get an even crispier exterior but some of that interior chew gets sacrificed in the process. Start with one fry, taste it, and decide if you want more crunch next time. For the buldak mayo just mix the two together to whatever spice level you like — more mayo makes it milder, more buldak makes it spicier.

How To Make Crispy Chewy Potatoes

Peel and roughly chop the potatoes. Add to a blender with the water and blend until completely smooth.

Pour into a microwave-safe bowl. Microwave for 5 minutes total, stirring every 30 seconds. The mixture will gradually thicken from a thin liquid into a thick glossy paste — this is exactly what you want.

Mix in the salt, then add the tapioca starch and stir until fully combined and smooth.

Spoon the mixture into a piping bag or a zip-top bag with the corner cut off.

Heat oil to 350°F in a deep pan or pot.

Pipe short strands of the mixture directly into the hot oil, using scissors to snip them off at your desired length. Don’t overcrowd the pan.

Fry until golden brown and crispy, turning as needed for even color. Remove and drain on a paper towel-lined tray.

Mix buldak sauce and mayo together to taste. Start with equal parts and adjust from there — more mayo for milder, more buldak for spicier.

Drizzle the sauce generously over the hot potatoes or serve on the side for dipping. Eat immediately while hot and crispy.

Storage and Reheating

These are genuinely best eaten immediately right out of the fryer while the exterior is at its crispiest and the inside is still at peak chewiness. Like most fried foods they soften as they sit. If you do have leftovers, reheat in an air fryer at 375°F for 3 to 4 minutes to bring some of the crispiness back. The microwave will make them soggy so avoid that. The buldak mayo keeps in the fridge in a sealed container for up to a week.