Crispy Honey Chilli Potatoes- Flavor Bomb Recipe

Get ready to ignite your taste buds with our Crispy Honey Chilli Potatoes, a true flavor bomb that’s impossible to resist! This Indo-Chinese sensation perfectly balances sweet, spicy, and savory notes with an addictive crunch that will have everyone reaching for more. Prepare yourself for a delicious journey that’s surprisingly simple to make at home.

Ingredients

• 4 large potatoes, peeled and cut into fries/fingers
• 1/4 cup cornflour (cornstarch)
• 2 tbsp all-purpose flour (maida)
• 1/2 tsp salt
• Water for coating (as needed)
• Oil for deep frying
• 1 tbsp sesame oil (or regular cooking oil)
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 2-3 green chilies, slit lengthwise (adjust to taste)
• 1/4 cup chopped spring onion whites
• 1/4 cup chopped capsicum (bell pepper), any color
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp red chilli sauce (or sriracha)
• 1 tbsp tomato ketchup
• 1 tbsp white vinegar
• 1/2 tsp black pepper powder
• 1 tbsp sesame seeds, for garnish
• Chopped spring onion greens, for garnish

Instructions

1. Wash the cut potato fingers thoroughly to remove excess starch. Blanch them in boiling water for 3-4 minutes until slightly tender but still firm. Drain well and pat completely dry with a kitchen towel.
2. In a large bowl, combine cornflour, all-purpose flour, and salt. Add the blanched and dried potato fingers. Sprinkle a little water (about 1-2 tablespoons) and toss until the potatoes are evenly coated with a thin layer of the flour mixture.
3. Heat oil in a deep pan or wok over medium-high heat. Fry the coated potato fingers in batches until light golden and crisp. Remove and drain on paper towels. For extra crispiness, re-fry them for another 2-3 minutes until deep golden brown and crunchy. Set aside.
4. In a separate wok or pan, heat sesame oil over medium-high heat. Add chopped ginger, garlic, and green chilies. Sauté for about 30 seconds until fragrant.
5. Add the spring onion whites and chopped capsicum. Stir-fry for 1-2 minutes until they are slightly tender but still retain their crunch.
6. Reduce the heat to medium. Add honey, soy sauce, red chilli sauce, tomato ketchup, white vinegar, and black pepper powder. Mix well and cook for 1-2 minutes until the sauce thickens slightly.
7. Add the double-fried crispy potato fingers to the sauce. Toss quickly and gently to coat all the potatoes evenly with the sauce. Cook for just 1 minute to ensure the potatoes remain crispy.
8. Remove from heat immediately. Garnish with sesame seeds and chopped spring onion greens. Serve hot as a delicious appetizer or snack.