Recipe- Super Addictive Crispy Honey Chilli Potato

Crispy Honey Chilli Potatoes are a super addictive snack - fried chilli 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 clean!

Ingredients

4-5 Potatoes 450 grams, peeled and cut into fingers (⅓-1/2 inch thick, 2 -3 inches long)
Oil for deep frying

First Coating

2 teaspoon Chilli powder
1 teaspoon Garlic Paste
1 teaspoon Red Chilli Paste
3 tablespoon Corn Flour
3 tablespoon All Purpose Flour
1 tablespoon Salt

Second Coating

⅓ cup All Purpose Flour
⅓ cup Corn Flour
¼ teaspoon Black Pepper
¼ cup Water

For Sauce

2 tablespoon Oil
1 tablespoon Garlic finely chopped
1 teaspoon Red Chilli Flakes
3 tablespoon White Sesame Seeds
1 teaspoon Vinegar
2 teaspoons Soy Sauce
2 tablespoon Tomato Ketchup
2-3 tablespoons Honey
2 teaspoons Red Chilli Paste
¼ cup Water
1 teaspoon Corn Flour
2 tablespoon Spring Onion chopped (green part only)
½ teaspoon Salt optional
½ teaspoon Pepper optional

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 (watch video above to see how to do this).

- 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 1 teaspoon corn flour with ¼ 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.