Description
Honey Chilli Potato is a popular street-style Indo-Chinese snack featuring crispy fried potato strips tossed in a sticky, sweet, spicy, and tangy sauce. This recipe ensures perfectly crunchy potatoes coated with a flavorful honey chilli sauce, garnished with sesame seeds and spring onions for added aroma and texture.
Ingredients
Scale
Potatoes and Coating
- 3 medium potatoes (chopped into french fry size)
- Water (for soaking)
- Salt (as needed for soaking and boiling)
- ½ tsp salt
- 2 tbsp corn flour
- 2 tbsp maida (all-purpose flour)
- ½ tsp pepper powder
- Oil (for frying, approx 2 cups)
Sauce and Stir Fry
- 2 tbsp oil
- 1 inch ginger (finely chopped)
- 4 cloves garlic (finely chopped)
- 2 green chilli (finely chopped)
- 2 spring onion (chopped, whites and greens separated)
- 1 tsp sesame seeds
- ½ onion (finely chopped)
- ½ capsicum (sliced)
- 2 tbsp tomato ketchup
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tsp chilli sauce
- ½ tsp chilli powder
- ½ tsp salt
- 3 tbsp corn flour slurry (corn flour mixed with water)
- 3 tbsp honey (2 tbsp + 1 tsp as per instructions)
Instructions
- Prepare Potatoes: Peel and chop the potatoes into french fry-sized sticks, then soak them in water to remove excess starch.
- Half Boil Potatoes: Drain the soaking water, then boil the potatoes in salted water for 3 minutes until half cooked.
- Cool Potatoes: Drain the potatoes and let them cool completely to prevent sogginess during frying.
- Coat Potatoes: In a large bowl, add the half-boiled potatoes with ½ tsp salt, 2 tbsp corn flour, 2 tbsp maida, and ½ tsp pepper powder. Mix well to coat all the potato pieces evenly.
- Fry Potatoes: Heat oil in a deep pan on medium flame and fry the coated potatoes until crispy and golden brown. Stir occasionally to ensure even frying. Drain and set aside.
- Prepare Aromatics: In a large wok, heat 2 tbsp oil. Add chopped ginger, garlic, chillies, white parts of spring onions, and sesame seeds. Stir fry them until fragrant.
- Add Vegetables: Add the finely chopped onion and sliced capsicum to the wok. Stir fry on high flame to cook until slightly tender but crunchy.
- Make Sauce: Add tomato ketchup, soy sauce, vinegar, chilli sauce, chilli powder, and salt. Stir fry on high flame until the sauce becomes aromatic.
- Thicken Sauce: Add corn flour slurry to the wok and mix well until the sauce turns glossy and thickens slightly.
- Combine Potatoes and Sauce: Add the fried potatoes, honey (both 2 tbsp and 1 tsp), and chopped green parts of spring onion to the wok. Toss everything together gently to coat potatoes thoroughly with the sauce, taking care not to overcook to avoid sogginess.
- Serve: Remove from heat and garnish with toasted sesame seeds. Serve immediately for best texture and flavor.
Notes
- Soaking potatoes helps remove excess starch which ensures crispiness when fried.
- Half boiling potatoes before frying reduces frying time and helps in achieving a fluffy interior.
- Mix corn flour slurry slowly into the sauce to get perfect thickness without lumps.
- Do not overcook after adding fried potatoes to avoid losing crispiness and soggy texture.
- Adjust chilli according to your tolerance for heat.
- This dish is best served hot and fresh for crispy texture and full flavor.
