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CHILLI POTATO | HONEY CHILLI POTATO

Honey Chilli Potato

Crispy potato fingers coated in a glossy sweet-spicy sauce make this Indo-Chinese street food favorite irresistible. This vegetarian dish combines the crunch of fried potatoes with bold Asian flavors including soy sauce, chili, and honey. Perfect as an appetizer, snack, or side dish for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Wok
  • large bowl
  • Frying pan
  • wire rack

Method
 

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

Notes

Soak potatoes to remove starch for crispiness. Fry in batches to maintain oil temperature. Do not overcook potatoes in sauce to prevent sogginess. Adjust chili sauce to control spice level.