Recipe- Crispy Honey Chilli Potatoes Will Make Your Evenings Better

Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. If you have eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They can really stand out for their crunch. And that’s really what this recipe is all about.The key to making super crispy honey chilli potatoes is to batter fry the potato fingers twice. Deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes. So the potatoes are first coated in a dry mixture, deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and deep fried again till they are really crisp outside and cooked perfectly inside. The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients

4–5 medium Potatoes, peeled and cut into fingers
Oil for deep frying
2 teaspoon Chilli powder
1 teaspoon Garlic Paste
1 teaspoon Red Chilli Paste
3 tablespoon Corn Flour
3 tablespoon All Purpose Flour
2 teaspoon Salt
3 tablespoon All Purpose Flour
3 tablespoon Corn Flour
1/4 teaspoon Black Pepper
2–3 tablespoon Water
2 tablespoon Oil
1 tablespoon finely chopped Garlic
1 teaspoon Red Chilli Flakes
3 tablespoon White Sesame Seeds
1 teaspoon Vinegar
1 teaspoon Soy Sauce
2 tablespoon Tomato Ketchup
1 1/2 tablespoon Honey
1 teaspoon Red Chilli Paste
1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
2 tablespoon chopped Spring Onion

Method

* Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.

* Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.

* Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together. Remove the potato fingers on a tissue lined plate and let them cool.

* For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water.

* Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
* Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them.

* Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.

* Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.

* Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.