Crispy Honey Chilli Potatoes So Easy To Make At Home My Food Story

on Dec 07, 2021 Let’s just say we ate these straight from the wok. If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about. I really went all out to achieve that texture and taste. To make sure that soggy potatoes don’t make it to the table because that’s what makes these honey chilli potatoes so awesome. And you know me, when we are on a mission, we really go all out. So this recipe was tested multiple times with different batters, different proportions, timings etc. And finally we came to the conclusion that the key is to batter fry the potato fingers twice.

How to make really Crispy Honey Chilli Potatoes

The key to making super crispy honey chilli potatoes is to batter fry the potato fingers twice. Deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes. So the potatoes are first coated in a dry mixture, deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and deep fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make french fries. The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here’s what you’ll need for batter frying these potatoes:

Potatoes: Use old potatoes. Should be cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same timeChilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a pasteChilli Powder: Ground red chilli powder, different from ‘chili powder’ that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes. This is not meant to be a sauce.

Garlic: Finely chopped – lots of it because flavour bomb!Honey: Plain honey, flavoured will not work well hereKetchup: It has the perfect balance and umamiSoy sauce: Light soy sauce to add saltiness and rich flavourChilli Paste and Chilli Flakes: This is meant to pack in some heat. If you are not a fan, reduce both the quantities in the sauceSesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauceCornflour: Thickening agent, can be substituted with potato starch or tapioca starchVinegar: To add some acidity and balance

How to make Crispy Honey Chilli Potatoes – Step by Step

Here’s the detailed recipe broken down into three steps to help you ace this recipe!

1. First Coating + First Fry

2. Second Coating + Double Fry

Make a thick batter by mixing together all purpose flour, corn flour, pepper and water
Dip each half fried potato stick in it
Fry the batter coated potatoes on high heat. Make sure to add potatoes one at a time so they don’t stick to each other too much. Fry the potatoes in batch so you don’t overcrowd the pan
Fry till they are a nice golden brown. Remove on a tissue lined plate and set aside

3. Tossing in Honey Chilli Sauce

As soon as the potatoes are fried, heat oil in a large wok and add garlic. Saute the garlic for 30 seconds. Don’t let it brown
Add sesame seeds and saute for another 30 seconds or so, being careful not to brown them or they can taste burnt
Add soy sauce, honey, ketchup, chilli paste, chilli flakes, vinegar and water and mix well
Add the potatoes and toss them well so that the sauce covers the potatoes
Add cornflour slurry and toss again for a minute or two till the cornflour cooks through
The Honey Chilli Potatoes are ready to go! These are not particularly saucy and they shouldn’t be. Because they are not meant as a side. They really are an appetizer or more like a bar snack to serve with beer or mocktails. So what you should do is hand out some toothpicks and let people dig in, or if your friends are like ours, they’ll just use their fingers.

Richa’s Expert Tips

It’s important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into 1/4 inch to 1/3 inch thicknessThe temperature of the oil should be between 175C to 180C for frying the potato fingers. You will need approximately two cups oil for deep frying, and you can use the same oil for the second fryingYou may adjust the quantity of honey as per your taste.A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Once you try making these crispy honey chilli potatoes at home, there’s no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish when hosting, and each time they’ve disappeared within minutes! I love serving these with fried rice and veg manchurian, but they pair really well with just about any Chinese dish.