Crispy Honey Chilli Potatoes

by Sheryl

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 Portions

Beware these Crispy Honey Chili Potatoes are very addicting! With the right amount of everything, you’ll find it hard to stop munching!

Ingredients

4-5 Potatoes peeled and cut into fingers (medium)
Oil for deep frying

First Coating:

2 tsp Chilli powder
1 tsp Garlic Paste
1 tsp Red Chilli Paste
3 tbsp Corn Flour
3 tbsp All-Purpose Flour
2 tsp Salt

Second Coating:

3 tbsp All-Purpose Flour
3 tbsp Corn Flour
1/4 tsp Black Pepper
2-3 tbsp Water

Sauce:

2 tbsp Oil
1 tbsp Garlic finely chopped
1 tsp Red Chilli Flakes
3 tbsp White Sesame Seeds
1 tsp Vinegar
1 tsp Soy Sauce
2 tbsp Tomato Ketchup
1 1/2 tbsp Honey
1 tsp Red Chilli Paste
1/4 c. Water + 1 tsp Corn Flour mixed to make a slurry
2 tbsp Spring Onion chopped (green part only)

How to make Crispy Honey Chilli Potatoes

Step 1: In running water, wash the potato fingers to remove any starch and set them aside.

Step 2: Combine the cornflour, all-purpose flour, chilli powder, chilli paste, and salt. In this, evenly coat the potato fingers. Meanwhile, in a wok or karahi, heat the oil. Once hot, add the potato fingers to the work in batches and deep fry until half cooked. Note to carefully drop one potato at a time so they don’t stick together. On a tissue-lined plate, transfer the half-cooked potato fingers and allow them to cool.

Step 3: To make the second coating, mix the all-purpose flour, cornflour, and pepper powder. Add just enough water to make a batter medium thick. In the batter, dip the half-done fries and return to the hot oil. Deep fry until crisp and golden. When done, drain on kitchen paper and set aside.

Step 4: In a different wok, heat 2 tbsp oil. Add the chopped garlic and cook for a couple of seconds, stirring. Add in the chilli flakes and sesame seeds and continue to cook for a minute more to toast them while stirring constantly. Then, stir in the vinegar, soy sauce, ketchup, honey, and red chilli paste. To make the slurry, whisk the cornflour with 1/4 cup water and stir this into the honey-vinegar mixture in the wok until the sauce has thickened.

Step 5: To the sauce, add the fried potato fingers and spring onion greens. Toss well until completely coated. Turn the heat off.

Step 6: Before serving, garnish with extra sesame seeds and spring onion greens and enjoy immediately.

Notes:

1. According to taste, adjust the amount of honey.

2. To ensure even cooking it is important to slice the potato fingers evenly.

3. For deep frying, you will need about two cups of oil. For the second frying, feel free to use the same oil.

4. I suggest using a wok as it has a large space to toss the potatoes in the sauce. If not available, use a frying pan instead.

Nutrition Facts:

Calories: 394kcal | Carbohydrates: 69g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 1356mg | Potassium: 978mg | Fiber: 6g | Sugar: 10g | Vitamin A: 513IU | Vitamin C: 47mg | Calcium: 91mg | Iron: 3mg

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