Crispy Honey Chilli Potatoes-Easy Recipe

Craving a snack that hits all the right notes – sweet, spicy, and incredibly crunchy? Our Crispy Honey Chilli Potatoes are here to deliver! This easy recipe transforms humble potatoes into an addictive appetizer or side dish that’s perfect for parties or a delightful evening treat. Get ready for a burst of flavors and textures that will have everyone asking for more!

Ingredients

• 4 large potatoes (Russet or similar), peeled and cut into fries or wedges
• 1/4 cup cornflour (cornstarch)
• 2 tbsp rice flour (optional, for extra crispiness)
• Salt to taste
• Oil for deep frying
• 1 tbsp sesame oil
• 1 tbsp finely minced garlic
• 1 tbsp finely grated ginger
• 1/4 cup finely chopped spring onion whites
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2 green chillies, slit lengthwise (adjust to spice preference)
• 3 tbsp tomato ketchup
• 2 tbsp soy sauce
• 1 tbsp vinegar (rice or white)
• 2 tbsp honey
• 1 tbsp chilli sauce (or sriracha)
• 1/2 tsp black pepper powder
• 1/4 cup water or vegetable broth
• 1 tsp cornflour mixed with 2 tbsp water (cornflour slurry)
• 2 tbsp roasted sesame seeds, for garnish
• Finely chopped spring onion greens, for garnish

Instructions

1. Boil the potatoes: In a large pot, bring water to a rolling boil with a pinch of salt. Add the cut potatoes and boil for 3-4 minutes until slightly tender but still firm. Drain immediately and spread them on a clean kitchen towel to remove excess moisture.
2. Coat the potatoes: In a large bowl, combine the boiled potatoes, cornflour, rice flour (if using), and a pinch of salt. Toss gently until the potatoes are evenly coated. Ensure each piece is well-dusted.
3. Fry the potatoes: Heat oil in a deep pan or wok over medium-high heat. Once hot (a small piece of potato should sizzle immediately), carefully add the coated potatoes in batches. Fry until golden brown and super crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Repeat with remaining potatoes.
4. Prepare the sauce: In a separate large wok or pan, heat sesame oil over medium heat. Add minced garlic, grated ginger, and spring onion whites. Sauté for 1-2 minutes until fragrant.
5. Add vegetables and spices: Add the sliced green and red bell peppers and green chillies. Sauté for 2-3 minutes until they are slightly tender-crisp.
6. Whisk in the sauces: Add tomato ketchup, soy sauce, vinegar, honey, chilli sauce, black pepper powder, and 1/4 cup water or vegetable broth. Stir well and bring to a gentle simmer.
7. Thicken the sauce: Pour in the cornflour slurry, stirring continuously until the sauce thickens to a glossy consistency. Cook for another minute.
8. Combine and serve: Add the crispy fried potatoes to the sauce. Toss gently but quickly until all the potatoes are evenly coated with the delicious sauce. Make sure not to overmix to maintain crispiness.
9. Garnish and enjoy: Transfer immediately to a serving dish. Garnish generously with roasted sesame seeds and chopped spring onion greens. Serve hot and enjoy your homemade Crispy Honey Chilli Potatoes!