Crispy Honey Chilli Potatoes - so easy to make at home!

Crispy Honey Chilli Potatoes are a super addictive snack - fried chilli potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking clean!

Lets just say we ate these straight from the wok.

If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that's really what this recipe is all about.

I really went all out to achieve that texture and taste. To make sure that soggy potatoes don't make it to the table because thats what makes these honey chilli potatoes so awesome. And you know me, when we are on a mission, we really go all out. So this recipe was tested multiple times with different batters, different proportions, timings etc. And finally we came to the conclusion that the key is to batter fry the potato fingers twice.

How to make really Crispy Honey Chilli Potatoes

The key to making super crispy honey chilli potatoes is to batter fry the potato fingers twice. Deep frying them only once results in potatoes that don't hold their shape and get soggy after a few minutes. So the potatoes are first coated in a dry mixture, deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and deep fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make french fries.

The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here's what you'll need for batter frying these potatoes:

• Potatoes: Use old potatoes. Should be cut into ⅓ inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
• Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
• Chilli Powder: Ground red chilli powder, different from 'chili powder' that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes. This is not meant to be a sauce.

• Garlic: Finely chopped - lots of it because flavour bomb!
• Honey: Plain honey, flavoured will not work well here
• Ketchup: It has the perfect balance and umami
• Soy sauce: Light soy sauce to add saltiness and rich flavour
• Chilli Paste and Chilli Flakes: This is meant to pack in some heat. If you are not a fan, reduce both the quantities in the sauce
• Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
• Cornflour: Thickening agent, can be substituted with potato starch or tapioca starch
• Vinegar: To add some acidity and balance

How to make Crispy Honey Chilli Potatoes - Step by Step

Here's the detailed recipe broken down into three steps to help you ace this recipe!

1. First Coating + First Fry

1. Mix together all the ingredients for the dry batter - chilli powder, chilli paste, garlic paste, all purpose flour, cornflour and salt. This will become a scraggly crumb like mixture
2. Add potatoes and coat them well in the dry batter
3. Deep fry the potatoes in batches. Drop them one potato at a time so they don't stick together
4. Deep fry on a medium high flame for a few minutes till the potatoes are almost cooked and golden brown. Remove and set aside

2. Second Coating + Double Fry

5. Make a thick batter by mixing together all purpose flour, corn flour, pepper and water

6. Dip each half fried potato stick in it

7. Fry the batter coated potatoes on high heat. Make sure to add potatoes one at a time so they don't stick to each other too much. Fry the potatoes in batch so you don't overcrowd the pan

8. Fry till they are a nice golden brown. Remove on a tissue lined plate and set aside

3. Tossing in Honey Chilli Sauce

9. As soon as the potatoes are fried, heat oil in a large wok and add garlic. Saute the garlic for 30 seconds. Don't let it brown

10. Add sesame seeds and saute for another 30 seconds or so, being careful not to brown them or they can taste burnt

11. Add soy sauce, honey, ketchup, chilli paste, chilli flakes, vinegar and water and mix well

12. Add the potatoes and toss them well so that the sauce covers the potatoes

13. Add cornflour slurry and toss again for a minute or two till the cornflour cooks through

14. The Honey Chilli Potatoes are ready to go!

These are not particularly saucy and they shouldn't be. Because they are not meant as a side. They really are an appetizer or more like a bar snack to serve with beer or mocktails. So what you should do is hand out some toothpicks and let people dig in, or if your friends are like ours, they'll just use their fingers.

Richa's Expert Tips

• It's important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into ¼ inch to ⅓ inch thickness
• The temperature of the oil should be between 175C to 180C for frying the potato fingers. 
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• You may adjust the quantity of honey as per your taste.
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don't have one, feel free to use a frying pan

More Crispy Snack Recipes:

Watch the Recipe Video:

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Crispy Honey Chilli Potatoes

Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack - fried potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

4.87 from 23 votes

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Course: Snacks & Appetizers

Cuisine: Chinese

Diet: Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Portions

Calories: 394kcal

Author: Richa

Ingredients

• ▢ 4-5 Potatoes 450 grams, peeled and cut into fingers (⅓-1/2 inch thick, 2 -3 inches long), refer to Note 1
• ▢ Oil for deep frying refer to Note 2

First Coating:

• ▢ 2 teaspoon Chilli powder
• ▢ 1 teaspoon Garlic Paste
• ▢ 1 teaspoon Red Chilli Paste
• ▢ 3 tablespoon Corn Flour
• ▢ 3 tablespoon All Purpose Flour
• ▢ 1 tablespoon Salt

Second Coating:

• ▢ ⅓ cup All Purpose Flour
• ▢ ⅓ cup Corn Flour
• ▢ ¼ teaspoon Black Pepper
• ▢ ¼ cup Water

For the Sauce:

• ▢ 2 tablespoon Oil
• ▢ 1 tablespoon Garlic finely chopped
• ▢ 1 teaspoon Red Chilli Flakes
• ▢ 3 tablespoon White Sesame Seeds
• ▢ 1 teaspoon Vinegar
• ▢ 2 teaspoons Soy Sauce
• ▢ 2 tablespoon Tomato Ketchup
• ▢ 2-3 tablespoons Honey
• ▢ 2 teaspoons Red Chilli Paste
• ▢ ¼ cup Water
• ▢ 1 teaspoon Corn Flour
• ▢ 2 tablespoon Spring Onion chopped (green part only)
• ▢ ½ teaspoon Salt optional
• ▢ ½ teaspoon Pepper optional

Instructions

• Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
• Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.
• Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It's important that you drop one potato finger at a time in to the oil so that they don't stick together (watch video above to see how to do this).
• Remove the potato fingers on a tissue lined plate and let them cool.
• For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
• Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them.
• Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. x
• Mix 1 teaspoon corn flour with ¼ cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
• Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
• Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Video

Notes

1. Its important to cut the potato fingers in a uniform size so that they cook evenly while frying
2. The temperature of the oil should be between 165C to 175C for frying the potato fingers. 
3. You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
4. You may adjust the quantity of honey as per your taste.
5. A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don't have one, feel free to use a frying pan

Nutrition

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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