Crispy Chili Honey Potatoes
Treat your family and guests to this restaurant-style, flavorsome ravisher - Crispy Chili Honey Potatoes, and make any occasion a magical fiesta! Sweet & spicy with a hint of sourness and a delectable crunch, Chili Honey Potatoes dominate the appetizer section on any restaurant’s menu card.
Servings: 4 SERVINGS
Ingredients
FOR POTATOES
- 4 medium Potatoes peeled and cut into ⅓ inch thick fries
- ¼ cup Cornstarch
- ½ teaspoon Black Pepper
- 1½ teaspoons Chili Powder
- 1 teaspoon Garlic paste
- 1 teaspoon Red chili paste
- - - Salt to Taste
- - - Oil For Frying
FOR THE SAUCE
- 2½ tablespoons Oil
- 1 tablespoon Garlic paste
- 1 teaspoon Vinegar
- 2½ teaspoons Soy sauce
- 2 tablespoons Tomato Ketchup
- 2 teaspoons Red chili paste
- ¼ teaspoon White Pepper
- 3 tablespoons Honey
- 1 teaspoon Cornstarch mixed with 3 tablespoons of water
GARNISHES
- - - Chopped spring onions
- - - White Sesame Seeds
Instructions
FOR POTATOES
- Rinse, scrub, and peel off the potatoes. Cut them into medium-sized fingers about ¼-inch or 1/3 -inch thick strips for best results. Soak them in cold water for 20-30 minutes.After the soaking time is over, drain the water. Now rinse the potatoes 2-3 times thoroughly in cold running water. Pat them dry with a kitchen towel to remove the excess moisture after draining the water.
- Toss the sliced potatoes into a large mixing bowl. Add cornstarch.
- Add black pepper, chili powder, garlic paste, salt, and red chili paste to the potatoes.
- Mix until all the slices are well coated with the mixture.
- Heat the oil in a large skillet over medium heat until it’s shimmering. Add the coated potato fries to the skillet and fry until golden. Fry them in small batches.
- Once golden, remove them from the oil and spread them on a tissue in a single layer.
AIR FRY THE SECOND TIME
- Double frying the potato fries is the trick food joints use to render the crispiest potato fries for this recipe. But I have refrained from double frying. Instead, I fried them once until crisp, and then for a crispier outer covering, I tossed them in the air fryer.This step yielded a perfectly crisp exterior and a perfectly cooked interior. The air fryer method also delivered a more extended crunch, even after glazing them with sauces and honey.
PREPARE THE SAUCE
- To make the sauce heat sesame oil in a broad wok or pan. Add garlic.
- Sauté well for a minute over low flame.
- Add the soy sauce, vinegar, tomato ketchup, red chili paste, white pepper, and sesame seeds to the pan.
- Mix until well blended.
- Stir in the cornstarch slurry.
- Mix until the sauces and slurry are well blended.
- Cook until the sauce thickens.
- Once the sauce is thick and bubbly, shut off the cooktop power and stir in the honey. Tip — A healthy addition of honey — Honey is a powerhouse of antioxidants and phytonutrients, which have excellent health benefits. However, cooking at higher temperatures destroys all their healing properties. Therefore, it is best to add honey at the end of the cooking process to retain its nutritional value after turning off the heat.
- Add the crispy potatoes to the pan.
- Mix well and toss them around until each fries is well coated in sauce.
- Garnish with spring onions and sesame seeds, and serve the chili honey potatoes immediately.
Notes
Frequently Asked Questions
Can I use frozen fries to make chili honey potatoes?
Yes, you can. When using frozen fries, cut the prep time by almost half. Toss them into the cornstarch/ cornflour, and deep fry them for the second crispy layer. You can even resort to air-frying, which is the healthier option. After frying, coat them in sauces and honey.
Can I use flour for coating potatoes?
I would not suggest using plain flour to coat the potatoes as it will not make them as crispy as required. Always use cornstarch as it absorbs less moisture during the cooking process rendering the potato strips an extra crisp texture.
Can I store the leftover honey chili potatoes?
The crispy honey chili potatoes are at their best when consumed fresh. After the sauces are tossed in, immediately serve these honey chili potatoes and relish their heavenliness.
These delicious honey chili potatoes can be stored in the refrigerator for up to 2 days in an airtight container. However, they will lose their crispy deliciousness and turn a bit soggy.
Can I freeze this dish?
Unfortunately, no. This recipe doesn’t freeze well, so I will not recommend you to freeze it.