Crispy Honey Chilli Potato Fingers
Print Recipe
5 from 1 vote

Honey Chilli Potato

Honey Chili Potato is Indian Chinese-style fried potato fingers glazed with a sweet and spicy sauce. Learn how to make crispy honey chilli potato in a few simple steps
Prep Time10 mins
Cook Time20 mins
Cooling Time5 mins
Course: Snack
Cuisine: Indian
Servings: 4 adults
Author: Hina Gujral


Ingredients For Crispy Potato:

  • 500 gram potato, peeled
  • 1/4 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
  • 1/4 Cup fine chopped onion
  • 1/4 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


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 1/4 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.


  • 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.