Crispy Honey Chilli Potatoes A step-by-step photo and video tutorial on how to create crispy honey-chili potatoes are provided. The honey chili potato dish is incredibly easy to make and can be made using leftover potato wedges or french fries. Alternatively, frozen chips, which should be simple to get in any store, can also be used to cook them. But I’ve made it from scratch and served it with potato chips in this way.
It took me a while to post this recipe, even though it’s probably one of the most frequently requested. I’ve already published a similar dish, the chilli potato recipe, which is practically identical but does not include honey or sesame toppings. But to be honest, this is tastier since it combines sweetness and spice with honey and chillies. But because my husband dislikes the sweet flavour of his munchies and the honey chilli potato dish is not his favourite, I don’t make it as frequently. even though I do not have a voracious taste for honey-chilli meals.
Nutritional Value:
Calories 202Kcal | Fats 300g | Cholesterol 250Mg | Sodium 498Mg | Potassium 709Mg | Carbs 59g | Proyein 5gÂ
Crispy Honey Chilli Potatoes
Equipment
- 1 Deep non-stick pan
- 1 Saucepan
- 1 Knife
- 1 Bowl
- 1 cooking spud
- 1 Spider spatula
Ingredients
Making Crispy Honey Chilli Potatoes
- 3-4 Piece POTATO
- 1 Tbsp VINEGAR
- 1 Tbsp SALT
- ½ Cup CORN FLOUR
- ½ Cup REFINED FLOUR
- 1 Pinch BLACK PEPPER POWDER
- 1 Pinch BAKING SODA
- ¾ Cup WATER (ICE COLD)
Sauce & Tossing
- 2-3 Tbsp OIL
- 1 Tbsp GINGER (CHOPPED)
- 2 Tbsp GARLIC (CHOPPED)
- 2-3 Piece GREEN CHILLI (SLICED)
- 2 Tbsp SPRING ONION BULBS
- 2 Tbsp SCHEZWAN SAUCE
- 1 Tbsp RED CHILLI SAUCE
- 3 Tbsp KETCHUP
- 1 Tbsp SOY SAUCE
- 3-4 Tbsp HONEY
- 1 Pinch WHITE PEPPER POWDER
- SALT TO TASTE
- 1 Piece CAPSICUM (SLICED)
- 1 Piece ONION (SLICED)
- 4 Tbsp WATER
- 2 Tbsp CORN FLOUR
- FRESH CORIANDER (CHOPPED)
- SPRING ONION GREENS (CHOPPED)
Instructions
Making Crispy Honey Chilli Potatoes Step by Step
- Cut the peeled potatoes into thick french fries.
- Bring water to a roaring boil in a stock pot, add vinegar & salt along with the cut potatoes.
- Cook the potatoes for 3-4 minutes, then remove the potatoes from the water using a large spider.
- Transfer them onto a sieve & let them cool down completely.
- To make the batter add the refined flour, corn flour, salt, black pepper powder, baking soda & chilled water into a large bowl
- Whisk continuously to make a semi-thick batter, make sure you add the water gradually while whisking continuously.
- Further, dip & coat the blanched potatoes in the batter.
- After fry them in moderately hot oil (165 C) over medium high flame until light golden brown.
- Once the potatoes turn light golden brown, transfer them into a sieve & let them rest for 5 minutes & let the oil heat slightly more (180 C).
- Double-fry the potatoes in hot oil once they have rested, fry them until they become golden brown & super crisp then transfer them into a sieve.
- Our fried crispy potatoes are ready.
Making the sauce
- Now, let's make the sauce for it. To make the sauce heat a wok over high flame & then add the oil & heat the oil as well.
- Further, add ginger, garlic & green chili, stir & cook over high flame for a few seconds.
- Then add spring onion bulbs, schezwan sauce & the remaining ingredients of the sauce, stir well & cook over high flame for 1 minute.
- Then add a splash of water, then bring the sauce to a simmer.
- Further add the corn flour & water in a separate bowl, and stir well to make a slurry
- Then add the slurry while stirring the sauce continuously.
- Once the sauce thickens, lower the flame & add the fried potatoes along with fresh coriander & spring onion greens, toss & coat the potatoes well with the sauce, make sure you don’t cook a lot at this stage, or else the potatoes will turn soggy.
- Your crispy honey chilli potatoes are ready.
Video
Notes
- If using frozen potatoes, cook them on high heat according to the directions on the package.
- Alternately, put hot potato fingers into the oil and cook them until they are cooked through, have a crispy golden outside, and are beginning to float in the oil.
1. Cut the peeled potatoes into thick french fries.
2. Bring water to a roaring boil in a stock pot, add vinegar & salt along with the cut potatoes.
3. Cook the potatoes for 3-4 minutes, then remove the potatoes from the water using a large spider
4. Transfer them onto a sieve & let them cool down completely.
 5. To make the batter add the refined flour, corn flour, salt, black pepper powder, baking soda & chilled water into a large bowl
6. Whisk continuously to make a semi-thick batter, make sure you add the water gradually while whisking continuously.
7. Further, dip & coat the blanched potatoes in the batter.
8. After fry them in moderately hot oil (165 C) over medium high flame until light golden brown.
9. Once the potatoes turn light golden brown, transfer them into a sieve & let them rest for 5 minutes & let the oil heat slightly more (180 C).
10. Double-fry the potatoes in hot oil once they have rested, fry them until they become golden brown & super crisp then transfer them into a sieve.
11. Our fried crispy potatoes are ready.
12. Now, let’s make the sauce for it. To make the sauce heat a wok over a high flame & then add the oil & heat the oil as well.
13. Further, add ginger, garlic & green chili, stir & cook over high flame for a few seconds.
14. Then add spring onion bulbs, schezwan sauce & the remaining ingredients of the sauce, stir well & cook over high flame for 1 minute.
15. Then add a splash of water, then bring the sauce to a simmer.
16. Further add the corn flour & water in a separate bowl, stir well to make a slurry
17. Then add the slurry while stirring the sauce continuously.
18. Once the sauce thickens, lower the flame & add the fried potatoes along with fresh coriander & spring onion greens, toss & coat the potatoes well with the sauce, make sure you don’t cook a lot at this stage, or else the potatoes will turn soggy.
19. Your honey chilli potato is ready.
