Honey Chilli Potatoes

Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are an irresistible Indo-Chinese snack that combines the comforting texture of potatoes with a bold sweet and spicy glaze. These potato fingers achieve restaurant-quality crunch through a double coating technique and can be prepared using both traditional deep frying and modern air frying methods. The result is a perfectly balanced snack with sticky fingers that everyone will be licking to get every last bit of sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Calories: 380

Ingredients Equipment Method Notes

Ingredients

4-5 Potatoes (450 grams, peeled and cut into fingers 1/3-1/2 inch thick, 2-3 inches long)
Oil for brushing/deep frying
2 teaspoons Chilli powder
1 teaspoon Garlic Paste
1 teaspoon Red Chilli Paste
3 tablespoons Corn Flour
3 tablespoons All Purpose Flour
1 tablespoon Salt
⅓ cup All Purpose Flour
⅓ cup Corn Flour
¼ teaspoon Black Pepper
¼ cup Water
2 tablespoons Oil
1 tablespoon Garlic (finely chopped)
1 teaspoon Red Chilli Flakes
3 tablespoons White Sesame Seeds
1 teaspoon Vinegar
2 teaspoons Soy Sauce
2 tablespoons Tomato Ketchup
2-3 tablespoons Honey
2 teaspoons Red Chilli Paste
1/4 cup Water
1 teaspoon Corn Flour
2 tablespoons Spring Onion (green part only, chopped)

Equipment

Deep fryer or air fryer
mixing bowls
knife
cutting board
Saucepan

Method

Instructions

Prep the potatoes by washing, peeling, and cutting them into uniform fingers about 1/3-1/2 inch thick and 2-3 inches long for even cooking
Create the first coating by mixing together chilli powder, garlic paste, red chilli paste, corn flour, all-purpose flour, and salt, then toss the potato fingers in this mixture
For deep frying: Heat oil and deep fry the coated potatoes until golden and crispy
For air frying: Brush potatoes with oil and air fry at 180°C for 15-20 minutes until crispy and golden
Prepare the second coating mixture by combining all-purpose flour, corn flour, black pepper, and water
For deep frying: After first frying, dip potatoes in second coating and deep fry again until extra crispy
For air frying: After first air frying, brush with second coating and air fry again for 5-7 minutes
Make the honey chilli sauce by heating oil, sautéing garlic, adding red chilli flakes, then mixing in soy sauce, tomato ketchup, vinegar, honey, red chilli paste, and corn flour slurry to thicken

Notes

For extra crispiness, ensure potatoes are cut uniformly. The double coating technique is essential for restaurant-quality texture. Can be served as appetizer, side dish, or main course with rice. Garnish with spring onions and sesame seeds for extra flavor.