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.
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.
More Crispy Snack Recipes:
- Chilli Lime Sweet Potato Wedges
- Crispy Veg Nuggets with Sichuan Sauce
- Mexican Corn Fritters
- Vegetable Pakoras
- Paneer Pakora
- Crispy Baked Onion Pakodas (Fritters)
Watch Honey Chilli Potatoes Recipe Video:
Crispy Honey Chilli Potatoes
Ingredients
- 4-5 Potatoes peeled and cut into fingers (medium)
- 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 Garlic finely chopped
- 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 Spring Onion chopped (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.
Video
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
Nutrition
The look of the chili potatoes in the video was very appetizing, I will definitely try it out! Will it be fine if I skipped tomato ketchup?
Sure Pooja, but the tomato ketchup actually adds a really nice sweet, salty, tangy flavour
Thank you so much for posting this recipe. This has made my evening. My husband just loved it. Thanks a ton for the smile you brought.
So happy you liked the recipe Ankita. Thanks for leaving a comment!
I’ve tried so many recipes for honey chilli potatoes but could never quite crack it. I’m so glad I came across this recipe! It’s absolutely perfect and gives the perfect balance of sweet and spicy along with the crunch of the potatoes 😀
Thanks for leaving a comment! Soooo glad you liked it Sanchia
Hi Richa,
Ur Chilli Potatos r very tempting. Is it possible that I make it single fry. I’m am a very old lady n I get tired very quickly but the recipe is very tempting. Can I get a quick reply please. Very grateful please Richa. Thanks a million.
Hey Ava! Sorry for the late reply. Yes you can do a single fry. Once the potatoes are cooked, increase the heat and fry on high heat for a minute or so to get them extra crisp.
Hey Richa. Thanks for this ya. Came out really well. As a newbie, this took me a little over 2 1/2 hours to prepare and cook. Everyone at home loved it.
Thanks for trying out this recipe and leaving a comment Naushad. This recipe is a little time consuming, but soooo glad you liked it!
Awesome😋really so yummy…..thank you for amazing recipe😊
Thank you for leaving a comment! Sooo glad you liked it Supriya
I made it… and it turn out to be Orgasmic… Thanks for the recipe.
So happy you liked the recipe Sakal! Thank you for leaving a comment