Honey Chilli Potato Recipe – Crispy & Spicy Indo-Chinese Style

Last Updated on 2 months by Neha Deshmukh

Honey Chilli Potato Recipe – Crispy & Spicy Indo-Chinese Style

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something about that sweet, spicy, and tangy flavour combination that’s totally addictive. Today, I’m sharing my go-to recipe for Honey Chilli Potato – it’s crispy, flavourful, and surprisingly easy to make at home. I first made this for a friend’s birthday, and it disappeared within minutes!

Why You’ll Love This Recipe

This Honey Chilli Potato recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s got that perfect balance of sweet and spicy. And honestly, who can resist perfectly crispy potato goodness tossed in a sticky, flavourful sauce? It’s a guaranteed crowd-pleaser, whether you’re having a casual weeknight dinner or hosting a party.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 medium potatoes
• ½ tsp salt (plus more to taste)
• 2 tbsp corn flour
• 2 tbsp maida (all-purpose flour)
• ½ tsp pepper powder
• 2 tbsp oil (for deep frying)
• 1 inch ginger, finely chopped
• 4 cloves garlic, minced
• 2 green chillies, slit lengthwise
• 2 spring onions, chopped (separate the white and green parts)
• 1 tsp sesame seeds
• 1 medium onion, chopped
• 1 medium capsicum (bell pepper), chopped
• 2 tbsp tomato sauce
• 2 tbsp soy sauce
• 2 tbsp vinegar (white or rice vinegar works well)
• 2 tsp chilli sauce
• ½ tsp chilli powder (or more, to taste)
• 3 tbsp corn flour slurry (1 tbsp corn flour mixed with 2 tbsp water)
• 3 tbsp honey

Ingredient Notes

Let’s talk ingredients for a sec! The secret to super crispy potatoes is the combination of corn flour and maida. Corn flour gives it that extra crunch, while maida helps bind everything together. Don’t skip either!

The honey is key, of course, providing that lovely sweetness that balances the spice. I prefer a good quality honey for the best flavour. And the chilli sauce and powder? Adjust to your liking! This recipe is all about finding your perfect level of heat. This is a classic example of Indo-Chinese fusion cuisine, blending Indian flavours with Chinese cooking techniques.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the potatoes and cut them into your desired french fry shape. Pop them into a bowl of water and let them soak for about 15-20 minutes. This helps remove excess starch, making them extra crispy.
2. Next, drain the potatoes and parboil them in salted water for about 3 minutes. You want them slightly tender, but not fully cooked. Drain them well and let them cool completely.
3. In a large bowl, toss the cooled potatoes with salt, corn flour, maida, and pepper powder. Make sure they’re evenly coated – this is important for maximum crispiness!
4. Heat oil in a deep frying pan or wok over medium-hot heat. Carefully add the coated potatoes and deep fry until golden brown and crispy. This usually takes about 5-7 minutes. Drain them on paper towels to remove excess oil.
5. Now, for the sauce! Heat a tablespoon of oil in the same wok. Add the chopped ginger, garlic, and green chillies. Sauté for a minute until fragrant.
6. Add the white parts of the spring onions, chopped onion, and capsicum. Stir-fry on high heat for another minute – you want them to stay slightly crunchy.
7. Pour in the tomato sauce, soy sauce, vinegar, chilli sauce, chilli powder, and salt. Cook for a couple of minutes until everything is well combined and aromatic.
8. Give the corn flour slurry a quick stir and pour it into the sauce. Stir continuously until the sauce becomes glossy and thickens up.
9. Finally, add the fried potatoes and honey to the sauce. Toss quickly to coat everything evenly, being careful not to make the potatoes soggy.
10. Garnish with sesame seeds and the green parts of the spring onions. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when deep frying the potatoes. Fry them in batches to ensure they get crispy.
• Make sure the potatoes are completely dry before adding them to the hot oil. Water and hot oil don’t mix!
• Taste the sauce and adjust the seasoning as needed. Everyone’s spice preference is different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the honey for agave nectar or maple syrup. It works beautifully!
• Gluten-Free Adaptation: Replace the maida with a gluten-free flour blend.
• Spice Level Adjustment: Control the amount of chilli powder and fresh chillies to adjust the heat. My friend, Priya, loves it extra spicy, so I always add an extra chilli for her!
• Festival Adaptation: This makes a fantastic starter for celebrations like Diwali or New Year’s Eve.

Serving Suggestions

Honey Chilli Potato is amazing on its own as a snack or appetizer. But it also pairs perfectly with fried rice, noodles, or even a simple dal-chawal.

Storage Instructions

Honestly, this is best enjoyed fresh! But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The potatoes will lose some of their crispiness, but they’ll still be delicious. Reheat in a pan or air fryer to try and restore some of the crunch.

FAQs

1. Can I make the potato fries ahead of time?

You can parboil and soak the potatoes ahead of time, but I recommend frying them just before serving for the best crispiness.

2. What type of oil is best for deep frying?

Vegetable oil, canola oil, or peanut oil are all good choices for deep frying.

3. How can I adjust the sweetness of the sauce?

Simply add more or less honey to suit your taste.

4. Can I use a different type of vinegar?

White vinegar or rice vinegar are traditional, but apple cider vinegar can also work in a pinch.

5. What is corn flour slurry and can I substitute it?

It’s a mixture of corn flour and water used to thicken the sauce. You can substitute it with a slurry made from potato starch or tapioca starch.

6. How do I prevent the potatoes from becoming soggy?

Make sure the potatoes are completely dry before frying, don’t overcrowd the pan, and toss them in the sauce right before serving.