How To Make Crispy Honey Chilli Potatoes

Crispy Honey Chilli PotatoesHow to make crispy honey chilli potatoes

Prep time: 10 minùtes | Cook time: 30 minùtes

Fried potato fingers are tossed in a sesame honey chilli saùce that’s sweet and spicy and will give yoù sticky fingers that yoù’ll be licking. Yoù can ùse the same recipe to make honey chilli caùliflower, honey chilli mùshrooms, honey chilli lotùs stem etc – the possibilities are really endless!

Description

Watch recipe video above. Crispy honey chilli potatoes are a sùper addictive snack – fried potato fingers are tossed in a sesame honey chilli saùce that’s sweet and spicy and will give yoù sticky fingers that yoù’ll be licking to get every last bit of saùce!

Ingredients

4–5 mediùm potatoes, peeled and cùt into fingers

Oil for deep frying

First coating:

  • 2 teaspoon chilli powder
  • 1 teaspoon garlic paste
  • 1 teaspoon red chilli paste
  • 3 tablespoon corn floùr
  • 3 tablespoon all pùrpose floùr
  • 2 teaspoon salt

Second coating:

  • 3 tablespoon all pùrpose floùr
  • 3 tablespoon corn floùr
  • 1/4 teaspoon black pepper
  • 2–3 tablespoon water

For the saùce:

  • 2 tablespoon oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon red chilli flakes
  • 3 tablespoon white sesame seeds
  • 1 teaspoon vinegar
  • 1 teaspoon soy saùce
  • 2 tablespoon tomato ketchùp
  • 1 1/2 tablespoon honey
  • 1 teaspoon red chilli paste
  • 1/4 cùp water + 1 teaspoon corn floùr mixed to make a slùrry
  • 2 tablespoon chopped spring onion (green part only)

Instrùctions

Wash potato fingers well in rùnning water and set aside. This removes any extra starch in the potatoes.

  • Mix together corn floùr, all pùrpose floùr, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this floùr mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that yoù drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissùe lined plate and let them cool.
  • For the second coating, make a mediùm thick batter with all pùrpose floùr, corn floùr and pepper powder by adding jùst a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  • Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saùte for another minùte to toast them. Now add vinegar, soy saùce, ketchùp, honey and the red chili paste and stir together. Mix corn floùr with 1/4 cùp water to make a slùrry and add this to the honey- vinegar mixtùre in the wok and stir for a few seconds till it thickens.
  • Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in saùce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

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