Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking to get every last bit of sauce!
INGREDIENTS
4-5 medium Potatoes, peeled and cut into fingers
Oil for deep frying
First Coating:
- 2 teaspoon Chilli powder
- 1 teaspoon Garlic Paste
- 1 teaspoon Red Chilli Paste
- 3 tablespoon Corn Flour
- 3 tablespoon All Purpose Flour
- 2 teaspoon Salt
Second Coating:
- 3 tablespoon All Purpose Flour
- 3 tablespoon Corn Flour
- 1/4 teaspoon Black Pepper
- 2-3 tablespoon Water
For the Sauce:
- 2 tablespoon Oil
- 1 tablespoon finely chopped Garlic
- 1 teaspoon Red Chilli Flakes
- 3 tablespoon White Sesame Seeds
- 1 teaspoon Vinegar
- 1 teaspoon Soy Sauce
- 2 tablespoon Tomato Ketchup
- 1 1/2 tablespoon Honey
- 1 teaspoon Red Chilli Paste
- 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
- 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.
- For Full Instructions You Can Visit : myfoodstory.com
