HONEY CHILLI POTATO
Honey Chilli Potato is an important dish in the Indo-Chinese Cuisine. Fried potatoes, tossed in a honey chilli sauce. It’s yummy goodness will leave everyone licking their fingers, and wanting for more. You can also substitute the potatoes with paneer, mushroom, and baby corn. Serve this dish as a snack, a starter or side dish.
It might seem like a long recipe, but trust me it is worth it. And more importantly, double frying the potatoes is also very much recommended. Double frying the potatoes gives them a crispiness that is such a welcome texture in the dish.
I served my honey chilli potato with this coconut jasmine rice. This meal was enjoyed by everyone in the house, and honestly, I was not surprised at all. The coconut jasmine rice lent a nutty flavour that paired very well with the sweet and spicy taste of this dish. If you are ever looking for a dish to wow your guests, or just want to have something that is like a warm hug. Look no further than this. But however, do check out my other recipes too.
For a great dessert or breakfast – Banana Bread (Eggless)
For a tasty Asian Rice dish – Pineapple Fried Rice (Don’t shy away because of the name, it is amazing I assure you).
For a very revered Asian dessert/snack – Red Bean Paste Buns
Honey Chilli Potato
- 4 Medium potatoes Cut into fingers
- Oil For deep frying
For 1st Coat
- 3 tbsp Corn Flour
- 3 tbsp Maida (All Purpose Flour)
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Red Chilli Powder
- Salt To taste
For 2nd Coat
- 2 tbsp Corn Flour
- 2 tbsp Maida (All Purpose Flour)
- 2 tsp Ground Pepper
- 2 tbsp Oil
- 1 tbsp Red Chilli Flakes
- 3 tbsp Sesame seeds White/Black depending on availability
- 1 tsp Vinegar
- 1 tsp Soy Sauce
- 2 tbsp Tomato Ketchup
- 1 1/2 tbsp Honey
- 1 tbsp Red Chilli Sauce
- 1/4 cup Water
- 1 tsp Corn Flour Water and Corn Flour mixed to form a slurry
- Cut the potatoes in wedges or finger shapes.
- Mix the ingredients for the first coat with enough water to make a thick paste.
- Dip the cut potatoes in the paste and put them in oil for frying.
- Make sure there is enough oil for the potatoes to fry until golden brown without sticking to each other.
- Take the fried potatoes and let them drain on a paper towel.
- Prepare the marinade for the second coat by mixing the ingredients to form a medium thick batter.
- Dip the fried potatoes in the batter and fry them again until a nice crispy crust develops. This step helps to ensure that the potatoes stay crisp even after coating them in sauce.
- Drain the potatoes on a paper towel and set them aside.
For the sauce
- Heat 2 tbsp oil in a wok.
- Add red chilli flakes and sesame seeds and saute until they are slightly toasted.
- Add the condiments (Vinegar, Soy Sauce, Ketchup, Red chilli sauce) one by one and mix them well together.
- Add the water and corn flour slurry and stir until the mixture thickens.
- Lower the heat, and add the fried potatoes incorporating them well into the mixture such that every piece is coated with sauce.
- Add desired garnishes and serve it hot as a snack or with rice.
- Instead of garlic and onion powder, garlic paste can be used.
- To include garlic in the sauce add crushed or minced garlic to the oil before adding red chilli flakes and stir until the raw smell of garlic fades.
- If you wish to reduce the amount of oil, the second coating can be avoided.
- Required garnishes such as spring onions can be used.
- The dish can be eaten separately, or it can be taken as a side for jasmine rice, ghee rice, or a simple fried rice.
- The same recipe can also be used to make honey chilli paneer or baby corn substituting potatoes with either of the two.