Honey Chilli Potatoes combine crispy fried potato strips with a flavorful sauce made from soy sauce, chili sauces, tomato ketchup, honey, and vinegar. The sauce is thickened with cornstarch and complemented by stir-fried garlic, ginger, onions, and capsicum. Double frying the potatoes ensures they remain crunchy even after being tossed in the sauce. Garnished with toasted sesame seeds and spring onions, this dish is a delightful balance of sweet, spicy, and tangy flavors. It is an excellent choice for parties, family gatherings, or as an appetizer. Serve it hot for the best taste and texture.
Ingredients:
For Potatoes:
- 4 medium-sized potatoes, peeled and cut into thin strips (like fries)
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1/2 tsp red chili powder
- Salt to taste
- Water as needed
- Oil for deep frying
For Sauce:
- 1 tbsp oil
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 medium onion, sliced
- 1 medium capsicum, julienned
- 1–2 green chilies, sliced
- 2 tbsp soy sauce
- 2 tbsp red chili sauce
- 2 tbsp tomato ketchup
- 1 tbsp honey
- 1/2 tsp vinegar
- 1 tsp sesame seeds
- 1/4 cup water
- 1 tsp cornstarch (dissolved in 2 tbsp water)
Garnish:
- Chopped spring onions
- Toasted sesame seeds
Step-by-Step Instructions:
Step 1: Prepare the Potatoes
- Peel the potatoes and cut them into thin strips (about the size of French fries).
- Rinse the potatoes in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
- In a bowl, mix cornstarch, all-purpose flour, red chili powder, and a pinch of salt. Add a little water to make a thick batter.
- Coat the potato strips evenly with the batter.
Step 2: Deep Fry the Potatoes
- Heat oil in a deep frying pan or wok. Ensure the oil is moderately hot before frying.
- Fry the potato strips in batches until they turn golden and crispy. Remove and drain on a paper towel.
- For extra crispiness, fry the potatoes a second time for 1–2 minutes.
Step 3: Prepare the Sauce
- Heat 1 tbsp oil in a large pan or wok. Add chopped garlic, ginger, and green chilies. Sauté for 1–2 minutes until fragrant.
- Add sliced onions and julienned capsicum. Stir-fry on high heat for 2–3 minutes, keeping the vegetables slightly crunchy.
Step 4: Make the Honey-Chilli Sauce
- Lower the heat and add soy sauce, red chili sauce, tomato ketchup, honey, and vinegar. Mix well.
- Add water to adjust the sauce consistency.
- Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Step 5: Toss the Potatoes
- Add the crispy fried potato strips to the prepared sauce. Toss gently to coat the potatoes evenly.
- Sprinkle toasted sesame seeds and mix well.
Step 6: Garnish and Serve
- Transfer the honey chilli potatoes to a serving dish.
- Garnish with chopped spring onions and extra sesame seeds.
- Serve hot as a snack or appetizer.
Tips for Perfect Honey Chilli Potatoes:
- Double Fry for Extra Crispiness: Frying the potatoes twice ensures they remain crispy even after tossing in the sauce.
- Balance Flavors: Adjust the sweetness, spiciness, and tanginess according to your taste preferences.
- Serve Immediately: Honey chilli potatoes are best enjoyed hot to retain their crisp texture.
Enjoy your homemade honey chilli potatoes with friends and family.
