Honey Chilli Potato
Crispy Indo-Chinese Starter
Crispy golden potato strips tossed in a sticky-sweet and spicy honey chilli sauce, delivering the perfect balance of crunch and bold Indo-Chinese flavors.
Equipment
Ingredients
Potato Preparation
potatoes (peeled, cut into strips)
500 g
corn starch (dry)
30 g
salt (dry)
5 g
Honey Chilli Sauce
honey (liquid)
45 ml
chilli sauce (liquid)
30 ml
soy sauce (liquid)
15 ml
garlic (minced)
4 cloves
ginger (minced)
10 g
fresh red chillies (sliced)
2 pcs
spring onions (sliced)
3 pcs
sesame seeds (dry)
5 g
Instructions
Prepare the potatoes
Peel potatoes and cut into thick strips like french fries.
Coat the potatoes
Toss potato strips with corn starch and salt until evenly coated.
Fry the potatoes
Heat oil in a pan and fry coated potatoes until golden and crispy.
Prepare the sauce
In the same pan, sauté garlic, ginger, and chillies until fragrant.
Make the honey chilli sauce
Add honey, chilli sauce, and soy sauce to the pan and bring to a simmer.
Combine potatoes with sauce
Add the crispy potatoes to the sauce and toss quickly to coat.
Garnish and serve
Garnish with spring onions and sesame seeds. Serve immediately.
Original recipe
Storage
Best served immediately. Leftovers can be stored in refrigerator but will lose crispiness.
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