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Honey Chilli Potato

An Indo-Chinese dish that goes well individually as well as with rice. Its got the goodness of fries mixed with the tangyness of Chinese flavours.
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Side Dish, Snack
Cuisine: Chinese, indo-chinese
Keyword: chilli, chinese, fries, honey, indo chinese, oriental, potato curry, sweet-spicy
Yield: 4 People
Author: Sai Smrithi


  • 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
  • Water

For 2nd Coat

  • 2 tbsp Corn Flour
  • 2 tbsp Maida (All Purpose Flour)
  • 2 tsp Ground Pepper
  • Water

For Sauce

  • 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.


  1. Instead of garlic and onion powder, garlic paste can be used. 
  2. 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.
  3. If you wish to reduce the amount of oil, the second coating can be avoided. 
  4. Required garnishes such as spring onions can be used. 
  5. The dish can be eaten separately, or it can be taken as a side for jasmine rice, ghee rice, or a simple fried rice. 
  6. The same recipe can also be used to make honey chilli paneer or baby corn substituting potatoes with either of the two.