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.
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)
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
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