Honey chilli potato

Chinese

Intermediate

Appetizer

Top view of a plate of Chinese honey chilli potatoes on a plate. (banner image)

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Classic
Honey Chilli Potato
Recipe – A Crispy Indo-Chinese Snack

Name: Classic ~Honey Chilli Potato~ Recipe – A Crispy Indo-Chinese Snack
Total time: 40 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 Large potatoes (cut into thick fingers)For parboiling potato; 3-4 cups Water; 1 tsp Salt; 3 tbsp Cornflour (For the coating); 2 tbsp All-purpose flour (maida); ½ tsp Salt; ½ tsp Black pepper powder; 1½ tsp Sesame oil (For the sauce); 6-8 Garlic cloves (finely chopped); 2 Green chillies (slit); 2 Spring onions (white part chopped, green part for garnish); ½ cup Capsicum (cut into strips); 1 tbsp Soy sauce; 1 tbsp Red chilli sauce; 2 tbsp Tomato ketchup; 2 tbsp Honey; 1 tsp White vinegar; (to taste) Salt; 2 tbsp water Cornflour slurry (1 tsp cornflour); 1 tbsp Sesame seeds (for garnish); deep frying Oil

40 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Honey Chilli Potato is a beloved Indo-Chinese fusion snack featuring crispy fried potato fingers coated in a glossy sauce made with honey, soy sauce, and chilli sauce. The potatoes are parboiled first, then coated with a cornflour mixture and double-fried to achieve maximum crispiness.

Ingredients

UNITSIngredients

4Large potatoes (cut into thick fingers)For parboiling potato

3-4 cups Water

1 tsp Salt

3 tbsp Cornflour (For the coating)

2 tbspAll-purpose flour (maida)

½ tsp Salt

½ tsp Black pepper powder

1½ tsp Sesame oil (For the sauce)

6-8 Garlic cloves (finely chopped)

2Green chillies (slit)

2Spring onions (white part chopped, green part for garnish)

½ cupCapsicum (cut into strips)

1 tbsp Soy sauce

1 tbsp Red chilli sauce

2 tbsp Tomato ketchup

2 tbsp Honey

1 tsp White vinegar

(to taste)Salt

2 tbsp waterCornflour slurry (1 tsp cornflour)

1 tbsp Sesame seeds (for garnish)

deep fryingOil

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This Manchurian recipe focuses on contrast; crisp vegetable balls paired with a ginger-heavy glaze that cuts through richness without overpowering the vegetables. The sauce is cooked just enough to cling, not drown, ensuring the balls stay textured. Ideal for starters, small plates, or Indo-Chinese spreads.
30 mins
intermediate

Follow
Directions

Description - Step 1

Step 1: Preparing and parboiling potatoes

Peel the potatoes and cut them into approximately ½ inch thick and 2-3-inch-long fingers. Bring 3-4 cups of water to a boil in a large saucepan. Add 1 tsp salt to the boiling water. Add the potato fingers and parboil for 3 minutes only; do not overcook. Drain the potatoes completely and spread them on a kitchen towel to remove excess moisture. Let them cool completely to room temperature.

Description - Step 2

Step 2: Coating and first fry

In a large bowl, mix cornflour, all-purpose flour, salt, and black pepper powder. Add the cooled potato fingers to this dry mixture and toss until each piece is evenly coated. Heat oil in a kadai on medium-high heat. Once amply heated, carefully add the coated potato fingers one by one. Fry in batches without overcrowding. Fry for 4-5 minutes until they are half-cooked and light golden. Remove from the oil and drain on paper towels.

Description - Step 4

Step 4: Preparing the honey chilli sauce

Heat sesame oil in a large kadai on high heat. Add finely chopped garlic and slit green chillies. Stir-fry for 30 seconds, until the garlic turns light golden and fragrant. Add the white part of the spring onions and capsicum strips. Stir fry on high heat for 1-2 minutes. Add soy sauce, red chilli sauce, and tomato ketchup. Mix well and cook for 1 minute. Add the cornflour slurry and stir continuously. The sauce will start to thicken.

Description - Step 5

Step 5: Tossing and finishing

Once the sauce thickens to a glossy consistency, turn off the heat. Add honey and white vinegar. Mix well – the honey should not be cooked, or it loses flavour. Immediately add all the crispy fried potato fingers. Toss quickly on residual heat to coat every piece evenly with the sauce. The tossing should take no more than 1 minute to maintain crispiness. Garnish generously with toasted sesame seeds and chopped spring onions.

Step 1

Step 1: Preparing and parboiling potatoes

10 Minutes

Step 2

Step 2: Coating and first fry

8 Minutes

Step 3

Step 3: Second fry for crispiness

5 Minutes

Step 4

Step 4: Preparing the honey chilli sauce

5 Minutes

Plate it up!

Plating Instructions

Transfer the honey chilli potatoes to a wide, white serving plate to offset the dish’s golden-orange hue.

Pairing Instructions

Honey chilli potato pairs well with other Indo-Chinese dishes, such as vegetable manchurian, chilli paneer, or hakka noodles.

Garnishing Instructions

For an authentic restaurant look, finish with a generous sprinkle of toasted white sesame seeds and finely chopped spring onion greens.

Honey chilli potato

Classic
Honey Chilli Potato
Recipe – A Crispy Indo-Chinese Snack

Ingredients

Related Recipes:

Party-Perfect Manchurian Balls With Ginger Glaze

Follow
Directions

Description - Step 1

Step 1: Preparing and parboiling potatoes

Description - Step 2

Step 2: Coating and first fry

Description - Step 3

Step 3: Second fry for crispiness

Description - Step 4

Step 4: Preparing the honey chilli sauce

Description - Step 5

Step 5: Tossing and finishing

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Honey chilli potato

Classic Honey Chilli Potato Recipe – A Crispy Indo-Chinese Snack

Ingredients

Related Recipes:

Party-Perfect Manchurian Balls With Ginger Glaze

FollowDirections

Description - Step 1

Step 1: Preparing and parboiling potatoes

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Classic
Honey Chilli Potato
Recipe – A Crispy Indo-Chinese Snack

Follow
Directions

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like