Golden-fried potato fingers tossed in a glossy, spicy-sweet sauce—Crispy Honey Chili Potatoes are the ultimate Indo-Chinese appetizer. Each bite delivers a perfect balance of crunch and flavor, making it an irresistible snack for parties or casual dinners.
Why You’ll Love This Recipe
You’ll love this recipe for its incredible texture and flavor combination. The potatoes are coated and fried until perfectly crisp, then tossed in a sticky, tangy, and spicy honey chili sauce. It’s easy to prepare, uses simple ingredients, and is a crowd-pleaser that even picky eaters adore.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the potatoes:
4 medium potatoes, peeled and cut into thick matchsticks
3 tablespoons cornflour
3 tablespoons all-purpose flour
½ teaspoon red chili powder
¼ teaspoon black pepper powder
½ teaspoon salt
1 tablespoon oil
Water as needed
For the sauce:
1 tablespoon oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 tablespoons finely chopped spring onions (white part)
1 small onion, sliced
1 small capsicum (bell pepper), sliced
1 tablespoon soy sauce
1 tablespoon red chili sauce
1 tablespoon tomato ketchup
1 tablespoon vinegar
2 tablespoons honey
1 teaspoon red chili flakes (adjust to taste)
½ teaspoon salt (adjust to taste)
1 tablespoon cornflour mixed with 3 tablespoons water (slurry)
Spring onion greens for garnish
Directions
Peel and cut the potatoes into thick sticks. Rinse well in water to remove extra starch. Boil for about 4–5 minutes until slightly tender but not soft. Drain and pat dry completely.
In a bowl, mix cornflour, all-purpose flour, red chili powder, black pepper, salt, and oil. Add a few tablespoons of water to make a thick coating batter.
Add the boiled potatoes and mix until each piece is evenly coated.
Heat oil in a deep pan and fry the potatoes on medium heat until crisp and golden. Remove and drain on paper towels.
Heat 1 tablespoon of oil in a wok or large pan. Add chopped garlic and ginger, and sauté until fragrant.
Add the white part of spring onions, sliced onion, and capsicum. Stir-fry on high heat for 2–3 minutes.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, and honey. Stir well to combine.
Pour in the cornflour slurry and cook until the sauce thickens and becomes glossy.
Toss in the fried potatoes, coating them evenly with the sauce.
Garnish with spring onion greens and sprinkle some chili flakes before serving.
Servings and timing
This recipe serves 3 to 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
Air-fryer version: Instead of deep frying, coat the potatoes and air fry them at 200°C (392°F) for 15–18 minutes until golden and crispy.
Baked version: Bake the coated potatoes in a preheated oven at 220°C (428°F) for about 25 minutes, flipping halfway through.
Add sesame flavor: Sprinkle toasted sesame seeds over the finished dish for a nutty touch.
Make it extra spicy: Add a finely chopped green chili or increase the chili sauce for more heat.
Vegetable mix: Add carrots or baby corn along with the potatoes for added crunch and flavor.
Storage/Reheating
Crispy Honey Chili Potatoes taste best when served fresh. However, you can refrigerate leftovers in an airtight container for up to 2 days. To reheat, use an oven or air fryer for 5–7 minutes at 180°C (356°F) to restore crispiness. Avoid microwaving, as it can make the potatoes soggy.
FAQs
How do I make the potatoes extra crispy?
Coat the potatoes well in the flour mixture and fry them twice—first on medium heat, then once again on high heat for a few seconds.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well for a different flavor profile, though they may turn slightly softer.
What type of potatoes should I use?
Use starchy varieties like Russet or Yukon Gold for the crispiest results.
Can I make this recipe ahead of time?
You can fry the potatoes ahead of time and store them. Toss them in the sauce just before serving.
Is this recipe gluten-free?
To make it gluten-free, replace all-purpose flour with rice flour or additional cornflour.
Can I skip honey?
Yes, you can use maple syrup or brown sugar for sweetness if desired.
How do I prevent the potatoes from turning soggy?
Make sure the potatoes are completely dry before coating and that the oil is hot enough for frying.
Can I make this dish without deep-frying?
Yes, use an air fryer or bake the potatoes for a healthier alternative.
What can I serve with Honey Chili Potatoes?
They pair perfectly with fried rice, noodles, or even as a snack with a cup of tea.
Can I add protein to this recipe?
Yes, you can add tofu or paneer cubes for extra texture and protein.
Conclusion
Crispy Honey Chili Potatoes are the ultimate fusion snack—crispy on the outside, tender inside, and coated in a perfectly balanced honey chili glaze. Whether served as a starter or side dish, this recipe is sure to impress your family and friends every single time.
Crispy Honey Chili Potatoes are an Indo-Chinese favorite, featuring golden-fried potato fingers tossed in a sticky, spicy-sweet sauce. With bold flavors and irresistible crunch, they’re the perfect appetizer or snack for any occasion.
Ingredients
For the potatoes:
4 medium potatoes, peeled and cut into thick matchsticks
3 tablespoons cornflour
3 tablespoons all-purpose flour
½ teaspoon red chili powder
¼ teaspoon black pepper powder
½ teaspoon salt
1 tablespoon oil
Water as needed
For the sauce:
1 tablespoon oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 tablespoons finely chopped spring onions (white part)
1 small onion, sliced
1 small capsicum (bell pepper), sliced
1 tablespoon soy sauce
1 tablespoon red chili sauce
1 tablespoon tomato ketchup
1 tablespoon vinegar
2 tablespoons honey
1 teaspoon red chili flakes (adjust to taste)
½ teaspoon salt (adjust to taste)
1 tablespoon cornflour mixed with 3 tablespoons water (slurry)
Spring onion greens for garnish
Instructions
Peel and cut potatoes into thick matchsticks. Rinse to remove excess starch, then boil for 4–5 minutes until slightly tender. Drain and pat dry completely.
In a mixing bowl, combine cornflour, all-purpose flour, red chili powder, black pepper, salt, and oil. Add enough water to form a thick batter.
Add the parboiled potatoes to the batter and mix until coated evenly.
Heat oil in a deep pan. Fry the coated potatoes in batches on medium heat until golden and crisp. Remove and drain on paper towels.
In a wok or large pan, heat 1 tablespoon oil. Add garlic and ginger and sauté until fragrant.
Add chopped spring onion whites, sliced onion, and bell pepper. Stir-fry for 2–3 minutes on high heat.
Add soy sauce, red chili sauce, ketchup, vinegar, honey, chili flakes, and salt. Stir to combine.
Pour in the cornflour slurry and cook until the sauce thickens and turns glossy.
Add fried potatoes and toss well to coat in the sauce.
Garnish with spring onion greens and additional chili flakes. Serve hot.
Notes
For extra crispiness, fry the potatoes twice—first on medium, then again on high heat.
To reduce oil, bake or air fry the potatoes instead of deep frying.
Substitute honey with maple syrup or brown sugar if needed.
Add tofu or paneer cubes for a protein boost.
Use rice flour instead of all-purpose flour to make it gluten-free.
