Honey Chilli Potato Recipe

Today’s recipe is a homemade version of your favorite Indo Chinese dish, Honey Chilli Potato. This sweet and spicy dish is loved by both kids and adults alike. The recipe involves coating French fries shaped potatoes with batter and frying them twice for extra crispiness. The sauce is made with garlic, onion, honey, tomato ketchup, and other sauces to enhance the flavor.

Once the fried potatoes are tossed in the rich thick sauce, the honey chilli potato are ready to be enjoyed. This dish is a sure hit at parties and gatherings. Let’s get started with making it!

I put a lot of effort into getting that texture right. I made sure to avoid wet potatoes at all costs because that’s what makes these Honey Chilli Potato truly amazing. And you know me, I always go the extra mile when I’m on a mission.

I tested this recipe several times, testing different batters, proportions and times. Eventually, I discovered that the key was to fry the potato fingers twice. Trust me, it’s worth it for that crispy perfection!

To get the best crispy honey chilli potato, there are some important steps that need to be followed. Firstly, the potatoes need to be fried twice in batter for extra crunch. Once fried, the potatoes may become soggy and lack texture. First of all, coat the potato fingers with the dry mixture, deep fry them until almost cooked, then let them cool.

Later, give them a second coating of batter and fry them again until they achieve the desired crispness from outside and maintain perfect softness from inside. This method is similar to the one used to make French fries.

The final touch includes coating the potatoes in a delicious sesame honey chili sauce. This sweet and spicy mixture not only adds depth to the dish but also enhances its overall appeal. Enjoy the amazing combination of textures and flavors in every bite!

Ingredients:

For the potato:

2 medium potatoes (peeled and cut into wedges or thin strips)
1/4 cup water
1 tbsp cornstarch
1/4 cup all-purpose flour
1/2 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp ginger powder
Salt to taste
Oil for deep-frying

For the sauce:

2 tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp chilli sauce (adjust depending on your spice preference)
1 tbsp vinegar (white or rice wine)
1/4 cup water
1 tbsp cornstarch
2 tbsp honey
1 clove garlic, minced
1 inch ginger, minced
2 green chillies, slit (optional)
1/4 cup spring onion, chopped
1/2 capsicum, thinly sliced (optional)
1 tbsp roasted sesame seeds (for garnish)

Step by Step Process for Honey Chilli Potato

For Potatoes:

Wash and peel the potatoes. Cut them into wedges or thin strips, depending on your preference.

Soak the potatoes in water for 10-15 minutes. This helps remove excess starch and ensures a crispier texture.

Drain the potatoes thoroughly and pat them dry with a clean cloth.

Make the batter:

In a bowl, combine the cornstarch, all-purpose flour, chilli powder, garlic powder, ginger powder, and salt.

Add the potatoes to the dry mix and coat them evenly.

Deep-fry the potatoes:

Heat oil in a deep pan or wok over medium-high heat. The oil should be hot enough but not smoking.

Deep-fry the potatoes in batches for 3-4 minutes until golden brown and crispy. Drain them on paper towels to remove excess oil.

Make the sauce:

In a separate pan, heat a tablespoon of oil over medium heat. Add the garlic, ginger, and green chillies (if using) and saute for 30 seconds.

Add the soy sauce, tomato ketchup, chilli sauce, and vinegar. Mix well and bring to a simmer.

In a small bowl, mix the cornstarch with the water to make a slurry. Slowly add this slurry to the simmering sauce, whisking constantly until it thickens.

Stir in the honey and cook for another minute.

Combine and garnish:

Add the fried potatoes to the sauce and toss gently to coat them evenly.

Sprinkle with chopped spring onions and roasted sesame seeds.

Serve hot immediately, as an appetizer or side dish.