Honey Chilli Potato
Crispy golden potato fries tossed in a sticky, sweet-spicy honey-chilli sauce with garlic, ginger and crunchy capsicum — an addictive Indo-Chinese snack ready in under an hour.
Equipment
Ingredients
Potatoes
potatoes (peeled, cut into thick fries)
2 piece
Coating
cornflour (dry)
30 g
maida (all-purpose flour) (dry)
30 g
Sauce Mix
soy sauce (liquid)
5 ml
red chilli sauce (liquid)
5 ml
tomato sauce (liquid)
30 ml
schezwan sauce (liquid)
5 ml
pepper powder (ground)
1 g
salt (fine)
1 g
cornflour (dry)
8 g
water (liquid)
30 ml
Aromatics & Vegetables
garlic (finely chopped)
10 g
ginger (finely chopped)
10 g
green chilli (finely chopped)
5 g
onion (chopped)
60 g
capsicum (chopped)
60 g
Finishing
sesame seeds (whole)
5 g
honey (liquid)
20 g
Instructions
Prepare the potatoes
Peel 2 large potatoes and cut into thick fries.
Blanch the fries
Bring water to a boil in a pan, add a pinch of salt and the potato fries. Blanch for 4-5 minutes.
Cool and coat
Remove potatoes from water, let them cool, then coat evenly with cornflour and maida (1:1 ratio).
Deep-fry the potatoes
Deep-fry the coated fries in hot oil until golden in colour. Remove and set aside.
Prepare the sauce
In a bowl mix soy sauce, red chilli sauce, tomato sauce, schezwan sauce, pepper, salt, cornflour and water until smooth.
Sauté aromatics
Heat oil in a kadhai and sauté finely chopped garlic, ginger and green chilli.
Cook onion and capsicum
Add chopped onion and capsicum; fry until slightly softened.
Add sauce and thicken
Pour in the prepared sauce and sesame seeds. Stir until the sauce thickens.
Coat fries with sauce
Add the fried potatoes and honey; toss everything until the fries are well coated.
Serve
Transfer to a plate and serve hot.
Original recipe
Storage
Best eaten immediately; sauce softens the coating if stored.
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