Crispy Honey Chilli Potatoes are an excellent addictive snack – fried chilli potato fingers are tossed in a sesame honey chilli sauce that’s candy and spicy and gives you sticky fingers that you just’ll be licking clear!
Let’s simply say we ate these straight from the wok.
If you’ve gotten ever eaten honey chilli potatoes, what actually stands out is how crisp these potatoes are, despite being tossed within the sauce. They retain their signature crunch and that’s actually what this recipe is all about.
I actually went all out to attain that texture and style however with out all the surplus oil, so hi there to the crispiest honey chilli potatoes made more healthy within the air fryer! But don’t fear, this doesn’t the change the feel in any respect; all the pieces’s nonetheless crispy, crunchy, however it’s sooo a lot more healthy that you just’ll wish to eat it on a regular basis!
Jump To part: Crispy Honey Chilli Potatoes
The Secret To Crispy Potatoes
The key to creating tremendous crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them solely as soon as ends in potatoes that don’t maintain their form and get soggy after a couple of minutes.
So the potatoes are first coated in a dry combination, air fried or deep fried until they’re virtually cooked after which cooled for a bit. They are then coated in a second coating of batter and fried once more until they’re actually crisp outdoors and cooked completely inside. This is an identical approach that lots of people use to make French fries.
The final step is to coat them in a sesame honey chilli sauce that provides an additional layer of texture and is nice and spicy.
Ingredients for Chilli Potatoes
Here’s what you’ll want for batter frying these potatoes:
- Potatoes: Use previous potatoes. Cut into 1/3 inch thickness, approx 2-3 inches lengthy. Ideally reduce all of them the identical measurement so that they cook dinner on the identical time
- Chilli Paste: Basically floor chillies made by soaking dried crimson chillies in sizzling water for 10-Quarter-hour and grinding to a paste
- Chilli Powder: Ground crimson chilli powder, totally different from ‘chili powder’ that you just get within the U.S. which is a seasoning combine
The honey chilli sauce is admittedly addictive. Its candy, spicy, sticky and like a coating on the potatoes.
- Garlic: Finely chopped – numerous it as a result of flavour bomb!
- Honey: Plain honey, flavoured won’t work properly right here
- Ketchup: It has the proper stability and umami
- Soy sauce: Light soy sauce so as to add saltiness and wealthy flavour
- Chilli Paste and Chilli Flakes: To pack in some warmth. If you aren’t a fan, cut back each the portions within the sauce
- Sesame Seeds: They add flavour and crunch and keep on with the potatoes due to the sauce
- Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
- Vinegar: To add some acidity and stability
Richa’s Top Tips
- It’s essential to chop the potato fingers right into a uniform measurement in order that they cook dinner evenly whereas frying. I like to chop them into 1/4 inch to 1/3 inch thickness
- The temperature of the oil must be between 175C to 180C for frying the potato fingers.
- You will want roughly two cups oil for deep frying, and you should utilize the identical oil for the second frying
- You might modify the amount of honey as per your style.
- A wok is one of the simplest ways to coat the potatoes in sauce, as a result of it gives sufficient house to toss them round, however if you happen to don’t have one, be at liberty to make use of a frying pan
Serving Ideas
Honey Chilli Potatoes make an extremely addictive Indo-Chinese appetizer, however they’re additionally tremendous versatile. Here are a number of methods to take pleasure in them:
- As a Party Starter: Serve them sizzling, straight from the wok, as a part of your Indo-Chinese unfold.
- With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, and even Schezwan Rice for a restaurant-style combo.
- Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a enjoyable bite-sized celebration snack.
- Wrap or Roll: Stuff right into a tortilla or roti with some additional sauce and spring onions for a simple fusion wrap.
Once you attempt making these crispy honey chilli potatoes at dwelling, there’s no going again! I’ve made these as snack for the household, as a celebration appetiser, in addition to a aspect dish. And let me let you know, every time they’ve disappeared inside minutes!
If you make this dish, don’t neglect to ship me footage over on my IG @my_foodstory. I really like seeing you guys make my recipe!
Watch the Recipe Video:
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First coating
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Mix collectively corn flour, all function flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour combine.
First frying of potato fingers
For deep frying
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Heat oil in a wok or karahi and deep fry the potato fingers in batches until the potato is half cooked. It’s essential that you just drop one potato finger at a time into the oil so that they don’t stick collectively (watch video above to see how to do that). Remove potato fingers on a tissue lined plate and allow them to cool.
For air frying
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Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some hole between them so they don’t stick collectively (watch video to understand how to do that). Brush with oil and air fry for 4 minutes simply till they’re half cooked. Transfer to a plate and repeat the identical for the remainder of the potato fingers.
For second coating
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Make a medium thick batter with all function flour, corn flour and pepper powder by including only a few tablespoons of water to make a thick batter. Add the half finished fries and gently toss so the fries are coated with the batter.
Second frying of potato fingers
For air frying
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Brush the air fryer mesh with oil, place the potato fingers on the mesh with some hole in between so they don’t stick collectively. Brush with oil and air fry at 200 C for six minutes, flip as soon as and air fry at 200C for two minutes until they flip golden and crisp. Transfer to a plate and repeat the identical for the remainder of the potato fingers.(essential to notice that the air fried potato fingers should be used instantly within the stir fry and served sizzling as they have a tendency to show soggy & chewy later)
Honey chilli stir fry
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Heat 2 tablespoons of oil in one other wok, add chopped garlic and stir fry for a number of seconds. Add chili flakes, sesame seeds and saute for an additional minute to toast them. Add vinegar, soy sauce, ketchup, honey and the crimson chilli paste and stir collectively.
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Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar combination within the wok and stir for a number of seconds until it thickens.
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Add the fried potato fingers and spring onion greens and toss collectively in order that they’re coated evenly in sauce.
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Switch off the flame and serve instantly garnished with some extra sesame seeds and spring onion greens.
- It’s essential to chop the potato fingers in a uniform measurement so that they cook dinner evenly whereas frying.
- The temperature of the oil must be between 165C to 175C for frying the potato fingers.
- You will want roughly two cups oil for deep frying, and you should utilize the identical oil for the second frying
- You might modify the amount of honey as per your style.
- air fried potato fingers should be used instantly within the stir fry and served sizzling as they have a tendency to show soggy & chewy later.
- A wok is one of the simplest ways to coat the potatoes in sauce, as a result of it gives sufficient house to toss them round, however if you happen to don’t have one, be at liberty to make use of a frying pan.
Calories: 437kcal, Carbohydrates: 80g, Protein: 8g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Sodium: 1930mg, Potassium: 1046mg, Fiber: 7g, Sugar: 12g, Vitamin A: 751IU, Vitamin C: 49mg, Calcium: 104mg, Iron: 4mg
This article was researched and written by Urvi Dalal.
