Crispy Honey Chilli Potato (Print View)

Crispy potato fingers coated in honey chilli sauce with sesame, spring onion, and a hint of spice.

# What You'll Need:

→ For Crispy Potato

01 - 1.1 pounds potatoes, peeled
02 - 4 tablespoons rice flour
03 - 2 tablespoons all-purpose flour
04 - 2 tablespoons cornstarch
05 - Salt, to taste
06 - 1 teaspoon ground black pepper
07 - Vegetable oil, for deep-frying

→ For Honey Chilli Sauce

08 - 2 tablespoons cooking oil
09 - 2 tablespoons finely chopped ginger
10 - 2 tablespoons finely chopped garlic
11 - 1 green chili, finely chopped
12 - 4 tablespoons finely chopped onion
13 - 4 tablespoons finely chopped green bell pepper
14 - Salt, to taste
15 - 1 tablespoon white vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon red chili sauce
18 - 1 tablespoon cornstarch
19 - 1 tablespoon honey

→ For Garnish

20 - 1 teaspoon white sesame seeds
21 - 1 teaspoon red chili flakes
22 - 1 tablespoon finely chopped scallion greens

# Directions:

01 - Peel and wash the potatoes. Cut into uniform size wedges or long strips.
02 - Soak the potato strips in ice-cold water for 10 minutes to draw out excess starch.
03 - Bring water to a boil in a saucepan with a pinch of salt. Add the potato pieces and cook for 10 minutes or until just tender.
04 - Transfer parboiled potatoes to a plate lined with a towel and let them cool completely.
05 - In a large mixing bowl, toss the cooked potatoes with rice flour, all-purpose flour, cornstarch, salt, and ground black pepper to coat evenly. Do not add any water.
06 - Heat vegetable oil in a deep pan over high heat. Fry the coated potatoes in small batches until crisp and golden brown. For extra crispness, fry the potatoes twice if desired. Drain on a metal colander.
07 - Heat oil in a large skillet or wok over high heat. Add chopped ginger, garlic, and green chili; sauté for 1 minute until fragrant.
08 - Add onion and green bell pepper; stir-fry for an additional minute.
09 - Stir in white vinegar, soy sauce, red chili sauce, and salt. Cook for 2–3 minutes over high heat.
10 - Make a slurry by mixing 1 tablespoon cornstarch with 4 tablespoons water. Add to the pan and cook until the sauce thickens.
11 - Add the fried potatoes, white sesame seeds, scallion greens, red chili flakes, and honey. Toss to coat the potatoes evenly.
12 - Transfer to a serving platter and serve immediately for optimal crispness.

# Notes:

01 - Ensure potatoes are completely dry and cooled before tossing with flour to achieve maximum crispiness.

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