Honey and Chili Crispy Potatoes are a super addicting snack – the fried potato fingers are mixed into a honey sesame chili sauce that is sweet and spicy and will give you sticky fingers that you lick.

Let’s just say we ate them straight from the wok. Because there was no one to stop us. But if you are in a family situation where this is not acceptable, I cannot help you.

If you’ve eaten honey chili potatoes, what really stands out is how crispy these potatoes even when mixed in with the sauce. They can really stand out by their tightening. And that’s really the point of this recipe.

We really went out of our way to achieve that texture and taste. Making sure the soggy potatoes don’t make it to the table because that’s what makes these Honey and Chili Pepper Potatoes so awesome. And you know me, when we’re on a mission, we really do our best. So this recipe has been tested several times with different pasta, different proportions, different timings, etc.

How to make really crispy honey chili potatoes

The key to making super crispy honey chili potatoes is to fry the potato fingers twice. Frying them just once results in potatoes that don’t hold their shape and become soggy after a few minutes. So, the potatoes are first coated with a dry mixture, fried until almost cooked, and then cooled a little. They are then coated with a second layer of batter and fried again until they are really crisp on the outside and perfectly cooked on the inside. The final step is to coat them in a honey sesame chili sauce which adds an extra layer of texture and is sweet and spicy.

These aren’t particularly delicate and they shouldn’t be. Because they’re not meant to be on one side. They are really an appetizer or rather a bar snack to be served with beer or mocktails. So what you need to do is hand out toothpicks and let people dig, or if your friends are like ours, they’ll just use their fingers.

Ingredients

  • 4-5 potatoes, peeled and cut into fingers (medium)
  • Oil for frying

First coating:

  • 2 teaspoons of chili powder
  • 1 teaspoon of garlic paste
  • 1 teaspoon of red pepper paste
  • 3 tablespoons of corn flour
  • 3 tablespoons all-purpose flour
  • 2 teaspoon of salt

Also Read: Chilli Potato

Second coating:

  • 3 tablespoons all-purpose flour
  • 3 tablespoons of corn flour
  • 1/4 teaspoon black pepper
  • 2-3 tablespoon of water

For the sauce:

  • 2 tablespoons of oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon of red pepper flakes
  • 3 tablespoons of white sesame seeds
  • 1 teaspoon of vinegar
  • 1 teaspoon of soy sauce
  • 2 tablespoons of tomato ketchup
  • 1 1/2 tablespoon of honey
  • 1 teaspoon of red pepper paste
  • 1/4 cup water + 1 teaspoon corn flour mixed to make a porridge
  • 2 tablespoons chopped spring onion (green part only)

Instructions

  1. Wash the potato fingers well under running water and set aside. This removes any extra starch in the potatoes.
  2. Combine corn flour, all-purpose flour, chili powder, chili paste and salt. Evenly coat the potato sticks with this flour mixture. Heat the oil in a wok or karahi and fry the potato fingers in batches until the potato is half cooked. It is important that you put a finger of the potato at a time in the oil so that they do not stick together. Remove the potato fingers to a tissue-lined plate and let cool.
  3. For the second layer, make a medium thick dough with all-purpose flour, corn flour and powdered pepper, adding just a few tablespoons of water. Dip the half-cooked fries in this batter and fry them again in hot oil until crispy and golden. Drain on absorbent paper and set aside.
  4. Heat 2 tablespoons of oil in another wok, add chopped garlic and sauté for a few seconds. Add the chilli flakes and sesame seeds and sauté for a minute to toast. Now add the vinegar, soy sauce, ketchup, honey and red pepper paste and mix. Mix the cornmeal with 1/4 cup of water to make a porridge and add it to the honey-vinegar mixture in the wok and stir for a few seconds until it thickens.
  5. Add the fried potato sticks and the scallion greens and toss together so that they are evenly coated with the sauce. Turn off the heat and serve immediately garnished with sesame seeds and spring onion greens.