Crispy Asian Potato Puffs

Serves 6

Ingredients

  • 1 package Potato Puffs
  • 3/4 cups teriyaki sauce
  • 1/4 cup Asian chili sauce
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup chicken stock
  • 2 cubes Crushed Ginger
  • 1 teaspoon oil
  • 2 tablespoons toasted sesame seeds
  • salt
  • and pepper to taste

Directions

Preheat oven to 425 degrees F.

Toast the sesame seeds, 4-6 minutes.

Place B'gan Potato Puffs on a baking sheet and bake for about 25 to 30 minutes or until golden brown. Meanwhile, add teriyaki, chili sauce, rice vinegar, chicken stock, B'gan Ginger Cubes, oil, salt & pepper to a saucepan.

Bring to a slight simmer and stir until thickened; about 5 to 7 minutes. Remove saucepan to skillet.

Once the puffs are cooked, remove from oven and place into a large bowl. Pour the Asian sauce over the puffs and gently toss. Pour covered puffs into a serving bowl and garnish with toasted sesame seeds. Serve immediately.