Crispy Stuffed Lotus Root with Pork

foodnetwork.com

TiffanyT

1 ¼ pounds large lotus roots (See Cook’s Note)

12 ounces ground pork or dark-meat chicken

1 tablespoon Shaoxing wine

⅓ cup plus 1 teaspoon potato starch

2 tablespoons plus 4 teaspoons light soy sauce (see Cook's Note)

2 ¼ teaspoons toasted sesame oil

2 ½ teaspoons sugar

1 ½ teaspoons finely minced fresh ginger

Kosher salt

¼ teaspoon ground white pepper

½ teaspoon chicken bouillon powder, optional

2 scallions, white and green parts separated and finely minced

Vegetable, canola or peanut oil, for frying

⅓ cup all-purpose flour, plus more for dusting

¼ teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon Chinese five-spice powder

½ cup cold seltzer, plus more as needed

2 teaspoons white vinegar

1 teaspoon chili crisp, such as Lao Gan Ma, optional

1 teaspoon sesame seeds, toasted

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