easy crispy honey chilli potatoes
easy crispy honey chilli potatoes
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| easy crispy honey chilli potatoes |
Honey Chilli Potatoes is an easy Indo Chinese food recipe. Prepared with potato fingers, red chili sauce, and honey and sprinkled with toasted sesame..
INGREDIENTS
1. 4–5 medium Potatoes, peeled and cut into fingers
2. Oil for deep frying
First Coating:
1. 1 teaspoon Garlic Paste
2. 1 teaspoon Red Chilli Paste
3. 3 tablespoon Corn Flour
4. 2 teaspoon Chilli powder
5. 3 tablespoon All Purpose Flour
6. 2 teaspoon Salt
Second Coating:
1. 3 tablespoon Corn Flour
2. 1/4 teaspoon Black Pepper
3. 3 tablespoon All Purpose Flour
4. 2–3 tablespoon Water
For the Sauce:
1. 2 tablespoon Oil
2. 1 tablespoon finely chopped Garlic
3. 1 teaspoon Red Chilli Flakes
4. 3 tablespoon White Sesame Seeds
5. 1 teaspoon Vinegar
6. 1 teaspoon Soy Sauce
7. 2 tablespoon Tomato Ketchup
8. 1 1/2 tablespoon Honey
9. 1 teaspoon Red Chilli Paste
10.1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
11.2 tablespoon chopped Spring Onion (green part only)
INSTRUCTIONS
- 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.