Honey Chilli Potato Recipe
Honey Chilli Potato is a scrumptious Indo-Chinese appetizer that features crispy, golden potato wedges tossed in a mouthwatering sauce made with honey, soy sauce, and chili sauce. The perfect blend of sweet, tangy, and spicy flavors makes this dish an irresistible treat for the taste buds. The dish's unique fusion of Indian and Chinese culinary elements adds a touch of exoticism to any meal. With its beautiful presentation and rich, satisfying taste, Honey Chilli Potato is the ultimate crowd-pleaser for parties and family gatherings.
Ingredients
For the Potatoes
- 4 Potatoes approximately 500 grams, cut into wedges
- 1/4 cup all purpose flour / maida approximately 30 grams
- 1/4 cup cornstarch approximately 30 grams
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
For the Sauce
- 2 tablespoons Oil
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1/4 cup Onions approximately 40 grams
- 1/4 cup capsicum / bell peppers approximately 40 grams
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 2 tablespoons red sauce / red chilli sauce adjust to taste
- 2 tablespoons honey
- 1/2 teaspoon white vinegar
- 1/4 cup water approximately 60 ml
- Salt and pepper to taste
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon spring onion chopped (for garnish)
- 1 tablespoon sesame seeds toasted (for garnish)
Instructions
Pre-Cooking Preparation Steps and Time
- Wash and cut the potatoes into wedges, making sure they are of equal thickness to ensure even cooking. Pat them dry with a paper towel to remove any excess moisture.
- In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well to create the dry coating for the potato wedges.
- Toss the potato wedges in the dry coating mixture, ensuring each wedge is evenly coated. Set aside.
- Finely chop the garlic, ginger, onion, and bell pepper for the sauce.
Cooking Steps and Time
Step 1: Fry the Potatoes
- Heat oil in a deep frying pan or wok over medium-high heat. The oil should be approximately 1-2 inches deep, enough to submerge the potato wedges.
- Carefully lower the coated potato wedges into the hot oil, working in batches to avoid overcrowding the pan.
- Fry the potatoes for 5-7 minutes or until they are golden brown and crispy on the outside. Use a slotted spoon to remove the potatoes from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
Step 2: Prepare the Sauce
- In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped garlic and ginger, and sauté for about 1 minute, or until fragrant.
- Add the chopped onion and bell pepper to the pan, and cook for another 2-3 minutes, or until the vegetables have softened slightly.
- Stir in the soy sauce, tomato ketchup, red chili sauce, honey, white vinegar, and water. Season with salt and pepper to taste, and bring the sauce to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld together.
Step 3: Thicken the Sauce
- Slowly pour the cornstarch slurry (cornstarch dissolved in water) into the simmering sauce, stirring constantly to prevent lumps from forming.
- Continue to cook the sauce for an additional 2-3 minutes, or until it has thickened to your desired consistency.
Step 4: Combine the Potatoes and Sauce
- Add the fried potato wedges to the hot garlic sauce, tossing gently to coat the potatoes evenly in the sauce.
- Cook for an additional 2-3 minutes, or until the potatoes have absorbed some of the sauce's flavors.
Step 5: Garnish and Serve
- Transfer the Honey Chilli Potatoes to a serving platter.
- Garnish the dish with chopped spring onions and toasted sesame seeds before serving.
Equipment Used for This Recipe
- Tong
- Serving Plate
Notes & Tips
- Adjust the spiciness of the dish by adding more or less chili sauce according to your taste preferences.
- You can also make a healthier version of this dish by baking or air-frying the potato wedges instead of deep-frying them.
- For a vegan alternative, replace honey with maple syrup or agave nectar.
- Serve Honey Chilli Potatoes as an appetizer or a side dish, pairing it with fried rice, noodles, or your favorite Indo-Chinese dishes.
- Be sure to use a thermometer to check the temperature of the oil when deep-frying the potatoes. If the oil is too hot, the potatoes will burn
- You can also add vegetables like bell peppers, onions, and carrots to make it a more nutritious dish.
- You can use different types of protein like chicken, shrimp or tofu to make it a more filling dish.
- The dish is best enjoyed when served hot.
Nutrition Information (Note: Approximate)
Nutrition Facts
Honey Chilli Potato Recipe
Amount per Serving
Calories
366
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
2
g
Sodium
1269
mg
55
%
Potassium
1045
mg
30
%
Carbohydrates
68
g
23
%
Fiber
6
g
25
%
Sugar
14
g
16
%
Protein
7
g
14
%
Vitamin A
402
IU
8
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
57
mg
69
%
Vitamin E
1
mg
7
%
Vitamin K
21
µg
20
%
Calcium
61
mg
6
%
Iron
3
mg
17
%
Magnesium
68
mg
17
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.