Crispy Honey Chilli Potatoes Recipe
Crispy honey chilli potatoes are a popular Indo Chinese appetizer made with fried potato sticks tossed in a sweet & spicy honey-chilli sauce.
Recipe Info
Nutrition
Calories: 415kcal | Carbohydrates: 56g | Protein: 6g | Fat: 19g
Ingredients For Crispy Honey Chilli Potatoes Recipe
For blanching the potatoes
- 4 Medium Sized Potato
- 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 Potato
- 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.
