Crispy Honey Chilli Potatoes
Crispy Honey Chilli Potatoes
Ingredients
For the Potatoes
- 3-4 potatoes, large, about 400–450 grams, cut into thin fingers
- 3-4 tablespoons corn flour
- filtered groundnut oil, for deep frying
For the Sauce
- 2 teaspoons sesame oil
- 2 tablespoons garlic, finely chopped
- 1 tablespoon chilli flakes
- 3 tablespoons ketchup
- 1 1/2-2 tablespoons Schezwan sauce or red chilli paste
- 1 tablespoon honey
- salt, to taste
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons spring onions, chopped
Instructions
- 1
Prepare the potatoes: Wash the cut potato fingers well under cold water. Pat them completely dry using a kitchen towel or paper towels. This is crucial for crispiness.
⏱️ 5 min
- 2
Coat the potatoes: In a large bowl, evenly coat the dried potato fingers with 3–4 tablespoons of corn flour, ensuring each piece is lightly dusted.
⏱️ 5 min
- 3
First fry: Heat filtered groundnut oil in a deep pan or wok over medium heat. Once hot, carefully add the coated potato fingers in batches, ensuring not to overcrowd the pan. Fry until they are light golden.
⏱️ 8 min
- 4
Rest the potatoes: Remove the light golden potatoes from the oil and place them on a plate lined with paper towels. Let them rest for 2 minutes.
⏱️ 2 min
- 5
Second fry: Increase the heat to high. Once the oil is very hot, return the rested potatoes to the pan and fry again until they are super crispy and golden brown.
⏱️ 7 min
- 6
Prepare the sauce: While the potatoes are frying, heat 2 teaspoons of sesame oil in a separate pan or wok over medium heat. Add 2 tablespoons of finely chopped garlic and sauté until fragrant.
⏱️ 3 min
- 7
Combine sauce ingredients: Add 1 tablespoon of chilli flakes, 3 tablespoons of ketchup, 1 1/2–2 tablespoons of Schezwan sauce or red chilli paste, and 1 tablespoon of honey to the pan. Cook, stirring continuously, until the sauce becomes glossy and slightly thickened. Add salt to taste.
⏱️ 4 min
- 8
Toss and serve: Add the super crispy potatoes to the pan with the sauce. Toss quickly on high heat to ensure the potatoes are evenly coated. Sprinkle with 1 teaspoon of sesame seeds and 2 tablespoons of chopped spring onions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Chilli Potatoes
For the Potatoes
- 3-4 potatoes, large, about 400–450 grams, cut into thin fingers
- 3-4 tablespoons corn flour
- filtered groundnut oil, for deep frying
For the Sauce
- 2 teaspoons sesame oil
- 2 tablespoons garlic, finely chopped
- 1 tablespoon chilli flakes
- 3 tablespoons ketchup
- 1 1/2-2 tablespoons Schezwan sauce or red chilli paste
- 1 tablespoon honey
- salt, to taste
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons spring onions, chopped
Instructions
- 1
Prepare the potatoes: Wash the cut potato fingers well under cold water. Pat them completely dry using a kitchen towel or paper towels. This is crucial for crispiness.
⏱️ 5 min - 2
Coat the potatoes: In a large bowl, evenly coat the dried potato fingers with 3–4 tablespoons of corn flour, ensuring each piece is lightly dusted.
⏱️ 5 min - 3
First fry: Heat filtered groundnut oil in a deep pan or wok over medium heat. Once hot, carefully add the coated potato fingers in batches, ensuring not to overcrowd the pan. Fry until they are light golden.
⏱️ 8 min - 4
Rest the potatoes: Remove the light golden potatoes from the oil and place them on a plate lined with paper towels. Let them rest for 2 minutes.
⏱️ 2 min - 5
Second fry: Increase the heat to high. Once the oil is very hot, return the rested potatoes to the pan and fry again until they are super crispy and golden brown.
⏱️ 7 min - 6
Prepare the sauce: While the potatoes are frying, heat 2 teaspoons of sesame oil in a separate pan or wok over medium heat. Add 2 tablespoons of finely chopped garlic and sauté until fragrant.
⏱️ 3 min - 7
Combine sauce ingredients: Add 1 tablespoon of chilli flakes, 3 tablespoons of ketchup, 1 1/2–2 tablespoons of Schezwan sauce or red chilli paste, and 1 tablespoon of honey to the pan. Cook, stirring continuously, until the sauce becomes glossy and slightly thickened. Add salt to taste.
⏱️ 4 min - 8
Toss and serve: Add the super crispy potatoes to the pan with the sauce. Toss quickly on high heat to ensure the potatoes are evenly coated. Sprinkle with 1 teaspoon of sesame seeds and 2 tablespoons of chopped spring onions. Serve immediately.
⏱️ 3 min