Honey Chilli Potato is Indian Chinese-style fried potato fingers tossed in a sweet and spicy sauce. It is crunchy, sweet, spicy, and truly addictive. Be sure to watch the video!
My first tryst with honey chilli potato was during the 90s in our neighbourhood’s Indian- Chinese Cuisine restaurant. As a kid, it was one of my favourite potato snacks. I can dig into it endlessly without realizing that I have finished an entire plate.
For a country like India, where there are so many vegetarian food lovers, crispy chilli potato is always in demand. Reason? One, we love potatoes. Second, the crispy potatoes are glazed with famous Indian – Chinese sauces – what’s not there to love?
There are a few key elements to make restaurant-style chilli potatoes:
- Crispy and crunchy potato fingers
- Perfectly cooked potato fingers
- Golden honey glaze on the outside
- Perfect balance of flavours in the sauce
In this honey chilli potato recipe, I will share all the helpful tips and tricks and delve into something that’s pure ambrosia.
Crispy Potato
Wash, peel, and cut the potatoes into wedges.
Soak potato wedges in iced water (this helps remove starch from the potatoes) and then pat dry with a cloth (refer to recipe video). Next, parboil the potatoes in salted water till al-dente (almost cooked).
Now coat the potato wedges in a flour mixture and start frying.
A double-frying cooking technique gives the potatoes the envious crunch that the chilli potato is known for. With double-frying, the crunch lasts even after glazing with sauce later, which isn’t the case with regular deep-frying.
Double-frying is the secret technique used by fast-food chains and Asian restaurants for a crisp exterior and a perfectly cooked interior.
Golden Honey Glaze
I can barely decide whether the crispy potatoes are the best part of this dish or the glaze – but rest assured, they taste like a match made in kitchen heaven.
The main ingredients required for the sauce are honey, red chilli paste, ketchup, and garlic, along with other aromatics. Or you can follow my crispy chilli baby corn glaze recipe and coat the crispy fried potatoes in that chilli sauce.
Top off the chilli potatoes with spring onion greens, a good drizzle of honey, and sesame seeds. And the best potato snack is ready!
Watch Honey Chilli Potato Video
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Honey Chilli Potato
Ingredients
Ingredients For Crispy Potato:
- 500 gram potato, peeled
- ¼ Cup rice flour (chawal ka atta)
- 2 tablespoon all-purpose flour (maida)
- 2 tablespoon corn flour (corn starch)
- Salt to taste
- 1 teaspoon black pepper powder (kali mirch)
- oil for deep-frying
Ingredients For Honey Chilli Sauce:
- 2 tablespoon cooking oil
- 2 tablespoon fine chopped ginger & garlic
- 1 green chilli, fine chopped
- ¼ Cup fine chopped onion
- ¼ Cup fine chopped capsicum
- salt to taste
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce
- 1 tablespoon corn flour
- 1 tablespoon honey
Ingredients For Garnish:
- 1 teaspoon white sesame seeds (til)
- 1 teaspoon red chilli flakes
- 1 tablespoon fine chopped spring onion greens
Instructions
How To Make Crispy Potato:
- Peel, wash and cut the potato into equal size wedges or fingers.
- Soak potato wedges in ice-cold water for 10 minutes to remove starch.
- Boil water in a saucepan with a pinch of salt. Add potato wedges and boil for 10 minutes or till al-dente.
- Transfer to a plate lined with towel. Allow to cool down completely.
- In a mixing bowl, combine boiled potato wedges, flour, salt and pepper. Mix nicely to coat each potato slice with flour mixture. Do not use any water.
- Heat oil for deep-frying over high heat. Fry the potato wedges in small batches till crisp. If required, double-fry the potato wedges for extra crisp texture. Transfer to a metal colander and set aside.
How To Make Honey Chilli Sauce:
- Heat oil in a stir fry pan. Add ginger, garlic and green chilli. Fry over high heat for a minute.
- Next, add onion and stir fry for a minute. Add capsicum, sauces, salt and stir fry for 2 – 3 minutes.
- Combine corn flour with ¼ cup of water and make a liquid paste. Add this paste to the sauce and stir to combine.
- Once sauce starts thickening, add the fried potato wedges, white sesame seeds, spring onion, red chilli flakes and honey. Mix nicely.
- Serve honey chilli potato immediately.
Recipe Notes:
- Set aside till all the batches of fries are done. Let them cool down for a bit and then double-fry in the same oil carefully, taking good care not to burn them.
- Frying potato wedges in smaller batches at a time gives you more control over getting the fries evenly cooked, and preventing burning.
- After frying transfer potato wedges to a metal colander or basket rather than a plate. This way they remain crispy and all the excess oil drains out.
Blanca says
Made this at home.. Tasted really well. Thank you for sharing!
Hina Gujral says
So happy that you liked it! Thank you for your feedback.
Chelsea says
Tried It.. IT WAS So Yummyyyyy and Quick to make…. Loved it!!! Thanks for sharing!!!
Hina Gujral says
thank you for your sweet feedback. Stay connected for more such fun recipes.
Kelly says
So impressive me! I see my family love eat much. They told me make it for next time. So happy Hina! Great recipe. Thank you!
Hina Gujral says
So glad you like the dish. Thank you for sharing your feedback with me!
Richard Pooldaily says
Thank you so much for posting this recipe. This has made my evening. My kids just loved it. Thanks a ton for the smile you brought.
Hina Gujral says
Thank you so much for such great feedback!