Honey Chilli Potato
Honey Chilli Potato is one of the most loved Indo-Chinese snacks that you’ll often find in restaurants and street-style eateries. Crispy potato fingers tossed in a spicy, tangy, and slightly sweet sauce, this dish is a perfect balance of crunch and flavor. It’s a favorite starter for parties and a crowd-pleaser that pairs beautifully with noodles, fried rice, or even on its own as a snack.
Table of Contents
What is Honey Chilli Potato?
Honey Chilli Potato is a popular fusion appetizer where potato wedges or fingers are first parboiled, coated in cornflour, and deep-fried until golden and crunchy. These crispy potatoes are then tossed in a stir-fry sauce made with garlic, soy sauce, chilli sauce, ketchup, and finally finished with honey and sesame seeds for a glossy, sticky coating. The result is a dish that’s sweet, spicy, savory, and irresistibly addictive!
Main Ingredient of Honey Chilli Potato:
For Potatoes
Water – for boiling
Salt – to taste
Vinegar – 1 Tbsp
Potatoes – 5–6 medium (cut into wedges or thick strips)
Oil – 2–3 Tbsp (for coating)
Cornflour – 3 Tbsp
Black pepper powder – 1 Tsp
Salt – to taste
Oil – for deep frying
For Sauce
Oil – 1–2 Tbsp
Garlic – 1 Tbsp (finely chopped)
Ginger – 1 Tbsp (finely chopped)
Spring onion – 2 Tbsp (white part)
Red chilli sauce – 1–2 Tbsp
Schezwan sauce – 1 Tbsp
Tomato ketchup – 1–2 Tbsp
Soy sauce – 1 Tbsp
Black pepper powder – 1 Tsp
Salt – to taste
Onion – 2 medium (cubed)
Capsicum – 1 medium (cubed)
Water – as required
Slurry – 1 Tbsp cornflour + 2–3 Tbsp water
Honey – 1 Tbsp
Garnish – spring onion greens & sesame seeds
What Is So Special About Honey Chilli Potato?
The magic of Honey Chilli Potato lies in its irresistible balance of flavors and textures. The potatoes are super crispy on the outside yet soft inside, coated in a sticky sauce that’s sweet from honey, spicy from chilli, tangy from vinegar, and savory from soy sauce. The addition of sesame seeds and spring onion not only adds freshness but also gives a restaurant-style finish. It’s a dish that satisfies both snack cravings and party moods, making it a crowd favorite across all ages.
Quick and Easy Honey Chilli Potato :
Minimal Ingredients – Uses basic sauces and spices you already have in your pantry.
No Long Prep – Potatoes need just a short parboil and quick fry before tossing in the sauce.
One Wok Cooking – The sauce comes together in under 10 minutes.
Flexible Recipe – Can be made dry for snacks or with a little extra sauce for pairing with rice/noodles.
Circulon Origins 24cm Non-Stick Kadai
How to make
Step 1: Prepare and Parboil Potatoes
1. Peel and cut 5–6 medium potatoes into thick fingers or wedges.
2. In a large pot, boil water with 1 Tbsp vinegar and a little salt.
3. Add the potato fingers and parboil for 6–7 minutes (they should be just cooked, not mushy).
4. Strain them well and spread on a plate to cool completely.
Step 2: Coat the Potatoes
1. In a mixing bowl, add the parboiled potatoes.
2. Sprinkle 3 Tbsp cornflour, 1 tsp black pepper powder, and salt to taste.
3. Add 2–3 Tbsp oil and toss everything well so the potatoes are coated evenly.
Step 3: Fry the Potatoes
1. Heat enough oil in a kadhai for deep frying.
2. Fry the coated potatoes on medium flame until golden and super crispy.
3. Remove on a kitchen towel to absorb excess oil. Keep aside.
Step 4: Make the Sauce
1. Heat 1–2 Tbsp oil in a wok or kadhai.
2. Add 1 Tbsp chopped garlic and 1 Tbsp chopped ginger. Sauté for a few seconds.
3. Add 2 Tbsp chopped spring onion whites and stir-fry.
4. Add 1–2 Tbsp red chilli sauce, 1 Tbsp schezwan sauce, 1–2 Tbsp tomato ketchup, and 1 Tbsp soy sauce.
5. Season with 1 tsp black pepper and salt to taste.
6. Toss in 2 medium onions (cubed) and 1 capsicum (cubed). Stir-fry on high flame for a minute.
Step 5: Thicken the Sauce
1. Add a little water to loosen the sauce.
2. Mix 1 Tbsp cornflour with 2–3 Tbsp water to make a slurry and add it in.
3. Stir until the sauce slightly thickens and coats the back of a spoon.
Step 6: Finish with Honey
1. Add 1 Tbsp honey and mix well for a glossy finish.
2. Toss the fried potatoes into the sauce until each piece is coated.
Step 7: Garnish and Serve
Sprinkle some sesame seeds and spring onion greens on top.
Serve immediately while hot and crispy!
Expert Tips
1. Parboil Correctly – Don’t overcook the potatoes while boiling. They should be firm and just cooked, otherwise they’ll break while frying.
2. Dry Completely – After boiling, make sure potatoes are completely dry before coating them in cornflour. Moisture makes them soggy.
3. Double Fry for Extra Crispiness – For restaurant-style crunch, fry the potatoes once till light golden, rest for 2–3 minutes, then fry again till crisp.
4. High Heat for Sauce – Always cook the sauce on high flame so veggies remain crunchy and the flavors stay bold.
5. Add Slurry Gradually – Pour the cornflour slurry little by little; the sauce thickens quickly, so adjust as per desired consistency.
6. Toss Just Before Serving – For maximum crispiness, toss the fried potatoes in the sauce only when you’re ready to serve.
7. Balance the Honey – Don’t add honey while the wok is too hot; switch off or lower the flame before adding so it doesn’t burn or turn bitter.
8. Optional Garnish – Toast sesame seeds lightly before sprinkling for extra nutty flavor.
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