Crispy Honey Chilli Potatoes
Equipment
Ingredients
Main Ingredients
potatoes (peeled, cut into wedges)
500 g
cornstarch
30 g
all-purpose flour
20 g
vegetable oil (for deep frying)
500 ml
Honey Chilli Sauce
garlic (minced)
4 cloves
ginger (minced)
15 g
red chili (sliced)
2 pcs
honey
60 ml
soy sauce
30 ml
tomato ketchup
30 ml
rice vinegar
15 ml
sesame oil
10 ml
spring onions (sliced)
3 stalks
sesame seeds (toasted)
10 g
Instructions
Prepare the potatoes
Wash, peel and cut potatoes into thick wedges or cubes for even cooking.
Coat potatoes with batter
Toss potato pieces with cornstarch and flour mixture for extra crispiness.
Deep fry the potatoes
Fry coated potatoes in hot oil until golden and crispy, about 8-10 minutes.
Prepare the honey chilli sauce
Heat oil in a wok and sauté garlic, ginger, and chilies until fragrant.
Make the sticky sauce
Add honey, soy sauce, ketchup and vinegar to create the sweet-spicy glaze.
Toss potatoes in sauce
Add crispy fried potatoes to the sauce and toss quickly to coat evenly.
Garnish and serve
Finish with spring onions and sesame seeds for extra flavor and crunch.
Original recipe
Storage
Best served immediately. Leftovers lose their crispiness but can be reheated in air fryer or oven
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