What is the history of Crispy Honey Chilli Potato recipe?

Crispy honey chilli potato is an Indo-Chinese recipe which may have originated in India as a fusion of Indian and Chinese flavors, much like our very own Manchurian recipe. It is a hugely popular appetizer across North and East India. And for the unawares, it is a mixture of french fries (Origin-Belgium) and chinese sweet and spicy sauce topped with sesame seeds.  

If you ask me to pick my favorite appetizer then I have no second thoughts in picking Crispy Honey Chilli Potatoes is my go to appetizer addiction – fried potato wedges mixed in a sweet and spicy sesame honey chilli sauce

Why am I making the Crispy Honey Chilli Potato recipe?

Let’s focus on the word Crispy! Honey Chilli Potato is a hugely popular appetizer to order in a restaurant as a bar snack when you’re out with your friends. It’s juicy, yummy, crispy and full of flavors that you can not resist. And for me the crisp of the finely fried potato makes it stand out. Since we’re still in lockdown and the monsoon has started knocking on our doors, I found it to be the most apt appetizer to go with my tea on a cloudy afternoon.

Let’s get started with the recipe then

Crispy Honey Chilli Potato Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Crispy Honey Chilli Potato is fried potato wedges or french fries mixed in a sweet and spicy honey chilli sauce topped with sesame seeds

Print

Ingredients

• Potatoes - 4 Medium Size (cut it like french fries long & thin)
• Onion - 1 (Finely Chopped)
• Capsicum - 1 small (Finely Chopped)
• Ginger - 1 inch (Finely Chopped)
• Garlic - 5-6 cloves (Finely Chopped)
• Slit Green Chillies - 2 (Optional)
• Cornflour - half bowl (approximately)
• (required for coating potatoes and making slurry)
• Salt - 1 tsp or as per taste
• Black Pepper - ½ tsp
• Soya Sauce - 1 tsp
• Red Chilli Sauce - 1 tsp
• Tomato Ketchup - 2 tsp
• Vinegar - 1 tsp
• Honey - 1 ½ tsp
• White Sesame Seeds - 1 tsp
• Oil - For Frying

Instructions

Peel the potatoes and cut into thin long pieces like french fries, if you prefer wedges, then you can cut them like that. Blanch these potato strips in water for 5 minutes. Strain it out immediately and allow it to cool down for 5-10 minutes. It’s important that the potatoes are not completely boiled.

Add 5-6 tsp of cornflour and little salt and black pepper to these blanched potatoes. Mix it thoroughly till the potato wedges get a nice coating of cornflour. 

Heat oil in a pan for frying and add these coated potatoes in the oil. Oil should be medium hot and these coated potatoes need to be fried at medium flame so that they get cooked properly. Take out these potatoes on a tissue paper to soak extra oil once they get a nice golden brown colour.

Chop ginger, garlic, onions and capsicum. Keep them ready for preparing the sauce.

Take a separate pan and heat 2 tsp of oil. Add chopped ginger and garlic and fry it for a minute. Add chopped onion and capsicum and fry it for 2-3 minutes on high flame.

Add 1 tsp of soya sauce, 1 tsp of chilli sauce, 2 tsp of tomato ketchup and 1 ½ tsp of honey into the mix. Stir the mixture properly. Add ¼ tsp of salt and ¼ tsp of black pepper. 

Prepare a slurry from cornflour - take 1 tsp of cornflour and add 2-3 tsp of water to it. Add this slurry in the pan and add half a bowl (small bowl) of water too.

Roast the sesame seeds for 2-3 minutes in a separate pan and then add it in the prepared base for honey chilli potato.

Pour this thick, yummy curry over the fried potatoes and sprinkle some sesame seeds over the dish and use some spring onions (if available) for garnish.

Notes

• To get the munchy crisp on the potato fries, you can fry them twice. Simply take out the fried fries, allow them to cool, coat them with the batter once again and deep fry.
• I fried these potatoes in a frying pan, if you have a frying strainer, it would really work well too

Recommended Products

I recommend products that will help you make the recipe in the best way possible.

• 
  Frying strainer for cooking

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 395Total Fat: 11gCarbohydrates: 70gFiber: 6gSugar: 10gProtein: 7g

This is also the perfect appetizer to serve at house parties. I made this for my mother’s birthday celebration last year with the Dhoklas, Paneer Dum Biryani and rasgullas for dessert. It was indeed the perfect birthday 🙂

I’ll wait for your comments to know if you enjoyed this recipe, and Bon Appétit till the next one.