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CHILLI POTATO | HONEY CHILLI POTATO

Honey Chilli Potato

Honey Chilli Potato is a popular Indian-Chinese fusion street food that combines crispy fried potatoes with a glossy glaze of honey, chilli sauce, and aromatic spices. This dish features the perfect balance of sweet and spicy flavors, making it an addictive snack that works well as an appetizer or party food. The recipe uses a double-cooking method to achieve crispy potatoes coated in a flavorful sauce that includes soy sauce, vinegar, and various chilli sauces.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 potatoes, chopped
  • water for boiling
  • ½ tsp salt for seasoning
  • 2 tbsp corn flour
  • 2 tbsp maida (all-purpose flour)
  • ½ tsp pepper powder
  • oil for frying
  • 2 tbsp oil for sauce
  • 1 inch ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 chillies, finely chopped
  • 2 spring onions, chopped
  • 1 tsp sesame seeds
  • ½ onion, finely chopped
  • ½ capsicum, sliced
  • 2 tbsp tomato sauce
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 2 tsp chilli sauce
  • ½ tsp chilli powder
  • ½ tsp salt for sauce
  • 3 tbsp corn flour slurry
  • 2 tbsp honey

Equipment

  • Wok
  • large bowl
  • Frying pan
  • knife
  • cutting board

Method
 

Instructions
  1. Peel the skin of the potatoes and chop into french fry sizes. Soak in water to remove starch.
  2. Drain the water and half-boil in salted water for 3 minutes.
  3. Drain and cool completely.
  4. In a large bowl, take half-boiled potatoes.
  5. Add ½ tsp salt, 2 tbsp corn flour, 2 tbsp maida, and ½ tsp pepper powder.
  6. Mix well making sure all spices are well combined.
  7. Fry in hot oil on medium flame.
  8. Stir occasionally and fry until potatoes are crunchy and golden brown.
  9. Drain and keep aside.
  10. In a large wok, heat 2 tbsp oil. Add ginger, garlic, chillies, spring onions, and sesame seeds. Stir fry until aromatic.
  11. Add onion and capsicum, stir fry on high flame.
  12. Add tomato sauce, soy sauce, vinegar, chilli sauce, chilli powder, and salt. Stir fry on high flame until sauce turns aromatic.
  13. Add 3 tbsp corn flour slurry and mix well until glossy.
  14. Add fried potatoes, 2 tbsp honey, and spring onion.
  15. Mix well until sauces are coated. Do not cook more as it turns soggy.
  16. Serve Honey Chilli Potato topped with toasted sesame seeds.

Notes

Soak chopped potatoes in cold water for 15-20 minutes to remove excess starch. Do not overcook potatoes when parboiling - they should be just tender but firm. Cool potatoes completely after boiling to remove surface moisture for crispier results. Add fried potatoes to sauce just before serving and mix gently to maintain crispiness. Can be made healthier by baking or air frying instead of deep frying.