Description
Crispy Honey Chilli Potato is a popular Indo-Chinese appetizer featuring golden fried potatoes tossed in a sweet, tangy, and spicy sauce made with honey, soy sauce, and chili. This recipe delivers a perfect balance of crunchiness and bold flavors, making it an irresistible snack or side dish.
Ingredients
Main Ingredients
- 2 medium potatoes
- 2 tablespoons honey
- 1 tablespoon cornstarch
- Salt to taste
- Oil for frying
Sauce Ingredients
- 1 tablespoon ginger, finely chopped
- 4-5 dry red chillies
- 1 tablespoon schezwan sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon soy sauce
Garnish
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped spring onion greens
Instructions
- Boil Potatoes: In a kadai, add water and salt to taste, then add the potatoes and boil until they are half cooked. Once done, strain and transfer the potatoes into a bowl and keep aside.
- Coat Potatoes: Add cornstarch and salt to the boiled potatoes and coat them evenly. Set aside for further use.
- Initial Frying: Heat oil in a kadai. Once hot, add the coated potatoes and fry until they are half cooked. Transfer them onto a plate and keep aside.
- Final Frying: Increase the heat to high and heat the oil again. Add the partially fried potatoes and fry until they become crisp and golden brown. Transfer to a plate and set aside.
- Prepare Sauce Base: In a wok, heat some oil. Add finely chopped ginger and dry red chillies, sautéing for 10-12 seconds on high flame until the chillies turn crispy.
- Add Sauces: Add schezwan sauce, tomato ketchup, soy sauce, and salt to taste into the wok. Sauté for another 10-12 seconds to blend the flavors.
- Toss Potatoes: Add the crispy fried potatoes to the sauce mixture in the wok and toss everything well to coat the potatoes evenly with the sauce.
- Add Honey and Mix: Pour honey over the tossed potatoes and mix thoroughly to combine the sweet flavor with the spicy sauce.
- Garnish and Serve: Transfer the Honey Chilli Potato onto a serving plate. Garnish with toasted sesame seeds and chopped spring onion greens. Serve hot for the best taste and texture.
Notes
- Use medium-sized potatoes for the best texture—soft inside and crispy outside.
- Ensure the potatoes are coated well with cornstarch for maximum crispiness.
- Adjust the amount of dry red chillies according to your spice tolerance.
- Honey should be added at the end to preserve its natural sweetness and avoid burning.
- For a healthier version, you can shallow fry or air fry the potatoes instead of deep frying.
- Serve immediately after preparation to enjoy the crispiness of the potatoes.
