Prep and Soak Potatoes: Peel the potatoes. Using a sharp knife or a mandoline, julienne the potatoes into thin matchsticks. Immediately place the shredded potatoes into a large bowl of cold water to prevent oxidation and to begin rinsing the starch.

Rinse Potatoes: Once all potatoes are cut, rinse them under cold running water, draining and refilling the bowl, until the water runs completely clear. Drain well in a colander.

Blanch Potatoes: Bring a medium pot of water to a rolling boil. Add the drained potato shreds. Stir once. The moment the water returns to a boil (this should take only 10-15 seconds), immediately drain the potatoes back into the colander. Shake vigorously to remove all excess water.

Heat Wok: Place a wok or large, heavy-bottomed skillet over high heat. Let it get smoking hot.

Cook Aromatics: Add the cooking oil and swirl to coat. Add the sliced garlic and dried red chilies. Stir-fry for 15-20 seconds until fragrant, being careful not to let them burn.

First Fry: Add the blanched, drained potato shreds. Stir-fry and toss quickly for 30-45 seconds to coat in the aromatic oil.

Season: Splash the Chinkiang vinegar around the hot sides of the wok. Add the salt and optional chicken bouillon powder.

Final Fry: Toss everything together for another 30-60 seconds. The potatoes should be hot, seasoned, and still have a crisp, snappy crunch. Do not overcook.

Serve: Immediately transfer to a serving plate. This dish is best enjoyed hot.