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. You can use the same recipe to make honey chilli cauliflower, honey chilli mushrooms, honey chilli lotus stem etc – the possibilities are really endless!
Lets just say we ate these straight from the wok. Because there was noone to stop us. But if you are in a family situation where that is not acceptable, I can’t help you.
If you have eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They can really stand out for their crunch. And that’s really what this recipe is all about.
We 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. 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.
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.
Watch Honey Chilli Potatoes Recipe Video:
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Crispy Honey Chilli Potatoes
Prep Time: 10 minutes- Cook Time: 30 minutes
- Total Time: 40 minutes
Yield: 4 Servings 1x
Category: Appetiser
Method: Deep Frying
Cuisine: Chinese
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Pin RecipeDescription
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!
Ingredients
- 4–5 medium Potatoes, peeled and cut into fingers
- Oil for deep frying
First Coating:
- 2 teaspoon Chilli powder
- 1 teaspoon Garlic Paste
- 1 teaspoon Red Chilli Paste
- 3 tablespoon Corn Flour
- 3 tablespoon All Purpose Flour
- 2 teaspoon Salt
Second Coating:
- 3 tablespoon All Purpose Flour
- 3 tablespoon Corn Flour
- 1/4 teaspoon Black Pepper
- 2–3 tablespoon Water
For the Sauce:
- 2 tablespoon Oil
- 1 tablespoon finely chopped Garlic
- 1 teaspoon Red Chilli Flakes
- 3 tablespoon White Sesame Seeds
- 1 teaspoon Vinegar
- 1 teaspoon Soy Sauce
- 2 tablespoon Tomato Ketchup
- 1 1/2 tablespoon Honey
- 1 teaspoon Red Chilli Paste
- 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
- 2 tablespoon chopped Spring Onion (green part only)
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. Mix corn flour with 1/4 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.
Notes
- You may adjust the quantity of honey as per your taste
- Its important to cut the potato fingers evenly so that they cook evenly
- You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
- 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
Amazing recipe!
Crispy honey chilli is my husband’s favourite. I made this for him and he totally loved it. Thank you richa 🙂
★★★★★
Soo glad you liked it Parul!
Hello Richa,
These look super yum, can I make these 1 hr in advance as I need to take them to a friend’s place. would they still stay crisp if I reheat them?
Sorry Pearl, but they won’t stay crisp for an hour. Fried potatoes definitely tend to get soggy if they are sitting for so long, especially when they are coated in sauce. But you can take fried potatoes and then stir fry them with the sauce at your friends place.
Hi Richa,
Is there a way you can make these in an air fryer?
Hey Venus, I’ve never tried this in an air fryer so I can’t tell.
Hi, can I use rice flour instead of corn flour???
Hey Judy, I’ve never tried to use rice flour so I’m not sure, but it should work.
Chili is spelled with one ‘L’.
Actually it isn’t. ‘Chili’ is a tex mex dish made with ground meat whereas ‘chilli’ refers to fresh or ground chillies.
Most chilli potatoes recipes turn out a dark brown color and why isn’t there capsicum and onions included in this recipe. Are they wrong? What’s authentic
I’ve never had honey chilli potatoes with capsicum and onion. I think you are referring to something else.
Awesome awesome awesome recipe ❤️❤️ turned out really amazing ❤️❤️
★★★★★
Thank you so much Faiza!!
Hi! This sounds delicious. The recipe states to fry until half cooked. About how long would that be?
That takes about 5-7 minutes
Hey Richa☺ How do you make Red chillie paste for this recipe?
Hey Cesalyn, to make the red chilli paste, soak a few dried chillies in warm water for 20-30 minutes and then grind them to a paste. A mortar pestle should do the trick.
Very delicious appetizer. The whole bowl got finished immediately.
Yay! Thanks Punam
Preeti Mam!! It really sounds lovely to make and it is also easy to make. As your Recommendation and guidance, I will also try my hands on the honey chili potatoes. Thank you, mam and I’ll be awaited for your next Blog. Keep Writing.
★★★★
Thank you so much Kushal!
Hi! This recipe looks delicious but I cannot eat fried food. Is there a way to do this in the oven??
Hey Alicia, unfortunately there’s no way to make these in the oven because they are double fried for that super crisp texture.