Crispy Honey Chilli Potatoes

The Honey Chilli Potatoes is a delicious and healthy combination. A great way to impress your family and friends by having a dinner party with friends at your house is to do it with these tasty, yet healthy recipes.

Not only do you get to impress them with your creative and artistic frying skills you also get to make some of the tastiest foods you have ever cooked in your life and that too within a limited time as well. Crispy Honey Chilli Potatoes, also called Honey Sticky Lasagna is slightly spicy and irresistible sweet, irresistible snack on how to prepare delicious snack foods for all.

These are widely popular all across the world specially in UK and India. These are one of the most popular ingredients of snacks in India and can be found in various preparation such as stir fries, pachadi saag, bhel puri and many more.

This recipe is completely made from masala spices which are available at different places. Crispy Honey Chilli Potatoes is one of my favourite Thai dishes.

They are served at many hotels and restaurants where the guests are taken first course in the morning. The first course is normally a salad or vegetable dish which is accompanied by the most popular Thai dish – the crispy noodles which is then followed by fresh chilli with garlic and coriander. In this article we will look at the preparation of this popular dish and its preparation.

Crispy Honey Chilli Potatoes

Recipe by TiffanieCourse: AppetizersCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking to get every last bit of sauce!

Ingredients

  • 4-5 Potatoes peeled and cut into fingers (medium)

  • Oil for deep frying

  • First Coating:
  • 2 teaspoon Chilli powder

  • 1 teaspoon Garlic Paste

  • 1 teaspoon Red Chilli Paste

  • 3 tablespoon Corn Flour

  • 3 tablespoon All Purpose Flour

  • 2 teaspoon Salt

  • Second Coating:
  • 3 tablespoon All Purpose Flour

  • 3 tablespoon Corn Flour

  • 1/4 teaspoon Black Pepper

  • 2-3 tablespoon Water

  • For the Sauce:
  • 2 tablespoon Oil

  • 1 tablespoon Garlic finely chopped

  • 1 teaspoon Red Chilli Flakes

  • 3 tablespoon White Sesame Seeds

  • 1 teaspoon Vinegar

  • 1 teaspoon Soy Sauce

  • 2 tablespoon Tomato Ketchup

  • 1 1/2 tablespoon Honey

  • 1 teaspoon Red Chilli Paste

  • 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry

  • 2 tablespoon Spring Onion chopped (green part only)

Directions

  • Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
  • Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
  • For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  • Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
  • Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Reference : myfoodstory.

 

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