About this honey chilli potato recipe
Crispy honey chilli potato is a popular Indo-Chinese appetizer or snack dish. It is made by frying potato strips until they are crispy and then tossing them in a sweet and spicy sauce made with honey, chilli and other flavorful ingredients.
Recipe highlights –
- Restaurant-style taste and texture
- Dry and wet coatings for extra crispiness
- Double fried for ultimate crunch
- Sweet and spicy sauce with toasted sesame seeds
Crispy honey chilli potatoes is a very popular dish in Indian restaurants and is a favorite among people who enjoy Indo-Chinese cuisine. It is also commonly served in parties and gatherings as a snack or appetizer. With this simple step-by-step recipe, you will easily be able to recreate restaurant-style honey chilli potatoes at home easily and quickly.
Why you’ll love crispy honey chilli potatoes
This dish is known for its perfect balance of textures and flavors, as well as its appealing presentation.
Crispy honey chilli potatoes are loved for their delightful contrast of textures—crispy on the outside and soft on the inside.
The sauce, made with honey, soy sauce, Schezwan sauce, and tomato ketchup, creates a harmonious blend of sweet and spicy flavors.
Despite its gourmet appeal, this dish can be prepared in about 30-40 minutes, making it an excellent choice for a quick snack or a party appetizer.
Its unique combination of flavors ensures it is a crowd-pleaser at gatherings and parties, appealing to both kids and adults alike.
Main ingredients
The dish typically consists of the following components –
- Potatoes – The base of the dish, these are cut into equal sized strips or wedges and fried to perfection.
- Flour – Used for dry and wet coatings to achieve extra crispiness. Coating the potatoes in a thin layer of maida (all purpose flour) and cornflour helps them turn perfectly golden and crispy. You can skip this step if you want to make a healthier dish, but the final result won’t be as crunchy.
- Honey chilli Sauce – The sauce is the key element that gives the dish its distinct sweet and spicy flavor. The sauce is made by sautéing aromatics like ginger and garlic along with green chillies, then adding a combination of ketchup, honey, soy sauce, chilli sauce, vinegar, and other seasonings.
- Garnishes – The dish is often garnished with sesame seeds and chopped spring onions, which add additional flavor and visual appeal.
Useful tips & techniques
Here are a few handy tips to keep in mind while preparing crispy honey chilli potatoes –
- Choose the right potatoes – Use large-sized potatoes with high starch content and low moisture, such as Russet potatoes, Idaho potatoes, or Pahari Aloo in India, to achieve a crispy exterior.
- Blanch the potatoes – Boil the potatoes for 4-5 minutes, then place them in cold water before coating and frying. Add salt to the boiling water to ensure it is absorbed by the potatoes and vinegar to help them hold their shape and become extra crispy.
- Dry & wet coating – First, coat the potatoes with a dry layer of cornflour. Then, coat them with a cornflour paste to achieve a perfectly crispy exterior. The dry coating helps the wet coating adhere better to the potatoes and gives the best results when frying.
- Fry in batches – Fry the potatoes in batches and avoid overcrowding the pan to ensure an even cook.
- Double fry for best results – Double fry the potatoes to get a restaurant-like texture. First, fry them on medium heat (around 165°C) until they start to turn lightly golden brown. Then, flash fry them on high heat (180°C) for 1-2 minutes for the perfect texture.
- Prepare sauce ingredients ahead – Keep the ingredients for the sauce ready to avoid burning. The sauce ingredients should be cooked on high heat for a short time to retain their freshness.
- Perfect sauce consistency – The sauce should be thick enough to coat the potatoes but not too runny. Cook it until it thickens and coats the back of a spoon for the best consistency.
How to make honey chilli potatoes healthier?
While honey chilli potatoes are undoubtedly delicious, they cannot be considered to be healthy due to their high fat & calorie content from deep-frying and the addition of sauces containing sugar and sodium.
However, they can still be enjoyed in moderation as part of a balanced diet, specially with a few healthy modifications –
- Instead of frying, bake or air fry the potatoes with very little amount of oil to significantly reduce the fat and calorie content.
- Use a heart healthy oil like olive oil or avocado oil.
- Skip adding the cornstarch for coating the potatoes, or use wheat flour or rice flour as a more nutrient dense replacement.
- Replace sugar and tomato ketchup with 2 spoons of tomato paste to bring out sweetness and tanginess without the added calories from sugar.
- Use low-sodium soy sauce if available.
- You can also try using sweet potatoes for a healthier option.
Serving suggestions
Crispy Honey Chilli Potatoes are best enjoyed immediately after tossing them in the sauce. Serve them hot as an appetizer or snack to savor their delicious flavors and crispy texture.
You can also serve them on the side of a main dish like stir fried veggies and rice or noodles. They can also be used to top salads or rice bowls or as filling for wraps.
To make crispy honey chilli potatoes at home follow the detailed step by step recipe with photos posted below.
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Crispy Honey Chilli Potatoes Recipe
Recipe Info
Nutrition
Ingredients For Crispy Honey Chilli Potatoes Recipe
For blanching the potatoes
- 4 Medium Sized Potatoes
- 4 Cups Water
- 1 Teaspoon Salt
- 1 Teaspoon Vinegar
For dry coating the potatoes
- 1 Tablespoon Maida (Plain Flour)
- 3 Tablespoons Cornflour
For wet coating
- 1/4 Cup Maida (Plain Flour)
- 1/4 Cup Cornflour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
For frying
- 1 Cup Oil
For the sauce
- 2 Tablespoons Oil
- 1 Tablespoons Ginger grated
- 1 Tablespoons Garlic minced
- 1 Teaspoon Sesame Seeds
- 1 Teaspoon Soy Sauce
- 1 Tablespoon Schezwan Sauce or Red Chilli Sauce
- 1 Tablespoon Tomato Ketchup
- 1/2 Teaspoon Salt
- 2 Teaspoons Corn Flour
- 2 Tablespoons Water
- 1 Tablespoon Honey
Step By Step Instructions for Crispy Honey Chilli Potatoes Recipe
Blanching the potatoes
- Peel and cut the potatoes lengthwise into finger length batons, similar to how you cut french fries. The pieces should be roughly 1cm thick.4 Medium Sized Potatoes
- Boil water in a pot of water and add salt and vinegar. Add the potato slices to the boiling water and cook on medium heat for 4-5 minutes. The potatoes will cook roughly 40% at this stage. They will also absorb the flavor of salt while the vinegar helps them hold their shape better.1 Teaspoon Salt, 1 Teaspoon Vinegar, 4 Cups Water
- Drain the hot water and place them in ice cold water to cool the potatoes down. Then drain and gently pat dry to remove the excess moisture.
Dry coating the potatoes
- Sprinkle some maida and cornflour over the potatoes slowly.1 Tablespoon Maida (Plain Flour), 3 Tablespoons Cornflour
- Toss to coat the potatoes evenly in the flour.
Wet coating the potatoes
- In a large bowl mix maida and cornflour along with some salt and black pepper powder.1/4 Cup Maida (Plain Flour), 1/4 Cup Cornflour, 1/2 Teaspoon Salt, 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- Add cold water gradually to make a semi-thick slurry.
- Drop the potato slices in the batter and coat them evenly.
Frying the potatoes
- Heat some oil in a pan and add the potatoes one by one in small batches.1 Cup Oil
- Deep fry the potatoes on medium heat (165℃) till they are half cooked and slightly golden brown.
- Then remove them from the oil and set them aside for roughly 5 mins
Double frying
- Heat the oil to high temperature (180℃) and then add the potatoes to the oil again.
- Fry them till golden and crispy for roughly 1-2 minutes. Then place them on an absorbent paper.
Preparing the sauce
- Heat oil in a wok or kadhai. Then add grated ginger and minced garlic.
- Add the sesame seeds and fry for around 1 minute on high heat.
- Add soy sauce, schezwan sauce and tomato ketchup along with some salt.
- Combine cornflour and water to make a slurry. Add to the sauce and cook it until thickened.1 Teaspoon Sesame Seeds, 1 Tablespoons Ginger, 1 Tablespoons Garlic, 1 Teaspoon Soy Sauce, 1 Tablespoon Schezwan Sauce, 1 Tablespoon Tomato Ketchup, 1 Tablespoon Honey, 1/2 Teaspoon Salt, 2 Teaspoons Corn Flour, 2 Tablespoons Oil, 2 Tablespoons Water
- Then turn off the heat and add honey to the sauce. Mix everything well.
- Then add the fried potatoes to the prepared sauce.
- Toss to coat the potatoes completely.
- Crispy honey chilli potatoes are ready. Garnish with toasted sesame seeds and spring onions. Serve immediately.
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