Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a extraordinary addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and highly spiced and will come up with sticky arms that you’ll be licking. you may use the same recipe to make honey chilli cauliflower, honey chilli mushrooms, honey chilli lotus stem and so on – the possibilities are really limitless!

if you have eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, no matter being tossed within the sauce. they can surely stand out for his or her crunch. And that’s truely what this recipe is all about.

We genuinely went all out to attain that texture and taste. To ensure that soggy potatoes don’t make it to the desk due to the fact thats what makes these honey chilli potatoes so amazing. And you know me, when we are on a challenge, we absolutely cross all out. So this recipe was tested more than one times with specific batters, unique proportions, timings etc. And sooner or later we came to the belief that the secret's to batter fry the potato hands twice.

the important thing to making wonderful crispy honey chilli potatoes is to batter fry the potato hands two times. Deep frying them handiest as soon as consequences in potatoes that don’t maintain their form and get soggy after a few minutes. So the potatoes are first lined in a dry mixture, deep fried till they are almost cooked and then cooled for a bit. they are then lined in a second coating of batter and deep fried again till they're definitely crisp out of doors and cooked flawlessly interior. The final step is to coat them in a sesame honey chilli sauce that provides an extra layer of texture and is good and highly spiced.

those are not specifically saucy and they shouldn’t be. because they may be no longer meant as a aspect. They surely are an appetizer or greater like a bar snack to serve with beer or mocktails. So what you should do is hand out a few toothpicks and permit humans dig in, or in case your buddies are like ours, they’ll simply use their fingers.

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

1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
2. 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.
3. 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.
4. 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.
5. 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

Recipe From : https://myfoodstory.com/honey-chilli-potatoes-recipe/