Crispy Honey Chili Potatoes

Crisp Honey Chili Potatoes is a very popular Indo-Chinese appetizer recipe. Made with coated deep-fried potatoes, served with spicy-sweet-tangy sauce, this recipe is juicy, crunchy, very addictive. This recipe is prepared in multiple steps and might look long and but with very few tips, this recipe is a perfect dish to serve for parties and get-together.

The key to make perfect Crispy Honey Chili Potatoes is crispy crunchy potatoes. And to achieve the perfect crisp the potatoes are fried twice. For best taste serve them immediately. Soggy potatoes doesn’t make great table, but you can keep fried potatoes and gravy ready and mix them right before serving. Give this recipe a try and Enjoy this crunchy, juicy recipe !!!

Step by Step Instructions with Photos

For Crisp potatoes

Wash and Cut

1. First wash the potatoes under running water and peel them clean. Now cut the potatoes in finger shape wedges. Try to cut them into uniform size. 
2. Next soak the fingered potatoes in bowl of cold water for 15-20 minutes. This step helps to removes any extra starch in the potatoes.

3. Next strain the potato and drain out excess water. Keep aside.

1^st Coating

1. Prepare the 1^st marinade – In a mixing bowl mix ingredients listed under coating I list. 
2. Next add in fingered potatoes and give it a nice toss, so that the mixture completely coats them. Keep aside for 3 to 5 minutes.

3. Heat oil in a pan enough for deep frying. Once oil is hot, deep fry the potatoes till half done on a medium flame.
4. Drain fried potatoes on kitchen paper.

2^nd Coating

1. Prepare the 2nd marinade – In a same bowl mix ingredients listed under coating II list. 
2. Mix every thing well to make a smooth batter. Adjust the quantity of water as required. Keep aside for few minutes.

3. Now dip the potatoes in batter one by one and again deep fry them in small batches. Fry the potatoes till they are crispy and golden brown, Stir occasionally.

4. Drain fried potatoes on kitchen paper.

For sauce

Chop/Cut the Vegetables

1. Slice green pepper and onion. Chop spring onion bulb and green part. Reserve the green part for garnishing. 
2. Finely chop ginger & garlic.

Make the slurry/Roast the Sesame seeds

1. In a mixing bowl add in corn flour and water, mix well to make a lump free slurry.
2. In a pan lightly roast the sesame seeds. Keep aside both.

Make the sauce

1. In a wok/kadai heat 2 Tbsp. of oil. Add chopped ginger/garlic and red chili flakes.
2. Now add in half of the sesame seeds and sauté for 1 minutes.

3. Add in sliced bell pepper and onion and sauté for 1-2 minutes on high flame.

4. Add in spring onion bulb part and give it a nice stir.
5. Add in tomato sauce, Soy sauce, Red chili sauce, Vinegar and mix well. Sauté it for 1-2 minute.

6. Add corn flour slurry  and stir continuously till it turns translucent.
7. Add in remaining sesame seeds and green part of spring onion. Reserve some of the both for garnishing.

8. Add honey, black pepper powder and salt. Mix well. Adjust the seasoning and honey to taste. Now switch of the flame, otherwise the flavor of honey will be lost.

9. Add fried crunchy potatoes and give it a gentle toss. Mix well until potatoes get coated well with the sauce. 

10. Place the potatoes in serving plate, garnish with reserved spring onion and sesame seeds. 

Recipe Card

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Crispy Honey Chili Potatoes

Author: Rekha Nahata Cooking Method: Pan Frying Cuisine: Chinese Courses: Appetizers & Snacks Recipe Keys: D Delicious H Homemade

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Total Time 40 mins Servings: 4 Best Season: Suitable throughout the year

Description

Crisp Honey Chili Potatoes is a very popular Indo-Chinese appetizer recipe. Made with coated deep-fried potatoes, served with spicy-sweet-tangy sauce, this recipe is juicy, crunchy and very flavorful.

Ingredients

Servings

For Crisp Potatoes

• 4-5 medium Potato
• For deep frying Oil

Coating I

• 3 Tbsp. Corn flour
• 3 Tbsp. All-purpose flour
• 2 Tsp. Chili garlic paste
• A generous pinch Black pepper
• 1 Tsp. Red chili powder
• Salt to taste

Coating II

• 3 Tbsp. Corn flour
• 3 Tbsp. All-purpose flour
• A generous pinch Black pepper
• 2 Tsp. Red chili powder
• 4-5 Tbsp. Water
• Salt to taste

For Sauce

Vegetables

• 1 medium Onion (sliced)
• 1 medium Green bell pepper (sliced)
• ¼ cup Green bell pepper (sliced)
• 1 Tsp. Ginger (finely chopped)
• 1 Tbsp. Garlic (finely chopped)

Slurry

• 1 Tbsp. Corn flour
• ¼ cup Water

Others

• 2 Tbsp. Oil (divided)
• 1 Tsp. Chili flakes
• 3 Tbsp. Sesame seeds (lightly roasted)
• 4 Tbsp. Tomato sauce
• 2 Tbsp. Soy sauce
• 1 Tsp. Red chili sauce
• 2 Tsp. Vinegar
• 2 Tbsp. Honey
• Black pepper powder (to taste)
• Salt (to taste)

Instructions

For Crisp potatoes

1. First wash the potatoes under running water and peel them clean. Now cut the potatoes in finger shape wedges. Try to cut them into uniform size. 

2. Next soak the fingered potatoes in bowl of cold water for 15-20 minutes. This step helps to removes any extra starch in the potatoes.

3. Next strain the potato and drain out excess water. Keep aside.

4. 1^st Coating

   • Prepare the 1^st marinade – In a mixing bowl mix ingredients listed under coating I list. 
   • Next add in fingered potatoes and give it a nice toss, so that the mixture completely coats them. Keep aside for 3 to 5 minutes.
   • Heat oil in a pan enough for deep frying. Once oil is hot, deep fry the potatoes till half done on a medium flame.
   • Drain fried potatoes on kitchen paper.
   •  

5. 2^nd Coating

   • Prepare the 2nd marinade – In a same bowl mix ingredients listed under coating II list. 
   • Mix every thing well to make a smooth batter. Adjust the quantity of water as required. Keep aside for few minutes.
   • Now dip the potatoes in batter one by one and again deep fry them in small batches. Fry the potatoes till they are crispy and golden brown, Stir occasionally.
   • Drain fried potatoes on kitchen paper.

For sauce

1. Chop/Cut the Vegetables

   • Slice green pepper and onion. Chop spring onion bulb and green part. Reserve the green part for garnishing. 
   • Finely chop ginger & garlic.

2. Make the slurry/Roast the Sesame seeds

   • In a mixing bowl add in corn flour and water, mix well to make a lump free slurry.
   • In a pan lightly roast the sesame seeds. Keep aside both.

3. Make the sauce

   • In a wok/kadai heat 2 Tbsp. of oil. Add chopped ginger/garlic and red chili flakes.
   • Now add in half of the sesame seeds and sauté for 1 minutes.
   • Add in sliced bell pepper and onion and sauté for 1-2 minutes on high flame.
   • Add in spring onion bulb part and give it a nice stir.
   • Add in tomato sauce, Soy sauce, Red chili sauce, Vinegar and mix well. Sauté it for 1-2 minute.
   • Add corn flour slurry  and stir continuously till it turns translucent.
   • Add in remaining sesame seeds and green part of spring onion. Reserve some of the both for garnishing.
   • Add honey, black pepper powder and salt. Mix well. Adjust the seasoning and honey to taste. Now switch of the flame, otherwise the flavor of honey will be lost.
   • Add fried crunchy potatoes and give it a gentle toss. Mix well until potatoes get coated well with the sauce. 
   • Place the potatoes in serving plate, garnish with reserved spring onion and sesame seeds. 
   •  

Note

• Make sure to cut the potatoes into uniform pieces for even frying.
• I have used regular soy sauce. But you can use low sodium soy sauce or dark soy sauce too. With different brands and type, adjust the quantity.
• Switch off the flame once you add honey. As cooking honey might lose its taste.
• For best taste serve immediately and hot, otherwise the dish will turn soggy.

Keywords: Delicious, Quick Recipe, Healthy