Crispy Honey Chilli Potatoes-Easy Spicy Side Dish

Craving a dish that perfectly balances sweet, spicy, and incredibly crispy textures? Look no further! These Crispy Honey Chilli Potatoes are an utterly addictive side dish or appetizer that delivers a delightful crunch with every bite, coated in a luscious, fiery glaze. Easy to make at home, they’re sure to be a crowd-pleaser!

Ingredients

• 3 large potatoes (about 600g), peeled and cut into finger-sized strips
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• Oil for deep frying
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 2 green chilies, finely chopped (adjust to taste)
• 1/4 cup light soy sauce
• 2 tablespoons honey
• 2 tablespoons red chili sauce (like Sriracha or sweet chili sauce)
• 1 tablespoon white vinegar
• 1 tablespoon tomato ketchup
• 1/4 cup water
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon toasted white sesame seeds, for garnish
• 2 spring onions, chopped (green parts only), for garnish

Instructions

1. Prepare the Potatoes: Peel and cut potatoes into finger-sized strips, similar to French fries. Rinse them under cold water until the water runs clear to remove excess starch.
2. Blanch the Potatoes: Bring a large pot of salted water to a boil. Add the potato strips and blanch for 3-4 minutes, until slightly tender but still firm. Drain thoroughly and pat them completely dry with a kitchen towel. This step is crucial for achieving maximum crispiness.
3. Coat the Potatoes: In a large bowl, toss the blanched and dried potato strips with 1/2 cup cornstarch and 1/4 teaspoon salt, ensuring each piece is evenly coated.
4. First Fry: Heat oil in a deep pan or wok over medium-high heat. Fry the coated potato strips in batches for 5-7 minutes until they are lightly golden and cooked through. Remove and drain on paper towels. Let them cool down completely (this helps in the double-frying process).
5. Second Fry (for extra crispiness): Once the potatoes have cooled, reheat the oil to a higher temperature. Fry the potato strips a second time for 2-4 minutes, or until they turn a deep golden brown and are exceptionally crispy. Remove and drain again on paper towels.
6. Prepare the Sauce: In a separate large pan or wok, heat 2 tablespoons sesame oil over medium heat. Add minced garlic, grated ginger, and chopped green chilies (if using). Sauté for 30 seconds until fragrant.
7. Combine Sauce Ingredients: Add light soy sauce, honey, red chili sauce, white vinegar, tomato ketchup, and 1/4 cup water to the pan. Bring the mixture to a gentle simmer.
8. Thicken the Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
9. Toss the Potatoes: Add the double-fried crispy potato strips to the pan with the sauce. Toss quickly and evenly until all the potatoes are well coated with the sweet and spicy glaze.
10. Garnish and Serve: Transfer the Crispy Honey Chilli Potatoes to a serving dish. Garnish generously with toasted white sesame seeds and chopped spring onion greens. Serve immediately as a delicious side or appetizer!