Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stir-Fry
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
