Crispy Honey Chilli Potato

HONEY CHILLI POTATO - This is one of the most ordered dishes at any Pan Asian restaurant! I always speak about contrast and getting flavour balance right. Honey Chili Potato is a perfect example of flavour contrast. Here's my recipe for restaurant style Honey chilli Potato. Do try it.

Ingredients

For Boiling

• Water,
• Salt to taste,
• 3 large Frying Potato (peeled, cut into thick batons)

For Coating

• 2 tbsp Cornstarch,
• Salt to taste,

Other Ingredients

• Oil for frying

For Tempering

• 1 ½ tsp Oil,
• 4-5 Dry kashmiri red chili,
• ½ inch Ginger, roughly chopped,
• 2 tsp Schezwan sauce,
• 1 ½ tbsp Tomato ketchup,
• ¼ tsp Soy sauce,
• Salt to taste,
• Fried Potatoes,
• 1 ½ tsp Honey,

For Garnish

• Toasted Sesame seeds,
• Spring onion, chopped

Process

For Boiling

1. In a kadai, add water, salt to taste, and potatoes and boil.
2. Once the potatoes are half done, turn off the flame and strain the potatoes, transfer into a bowl.
3. Keep it aside for further use.

For Coating

1. Into the same prepared boiled potato bowl, add cornstarch, salt to taste and coat well.
2. Keep it aside for further use.

For Frying

1. In kadai, add oil, once hot, add potatoes and fry.
2. Once potatoes are half done, transfer into a plate and keep aside.
3. Keep the kadai on high flame, once oil is heated, add prepared fried potatoes into it and fry until crisp and golden in color.
4. Transfer it onto a plate and keep it aside for further use.

For Tempering

1. In a woak, add oil once hot, add ginger and dry red chillies and saute them for 10-12 seconds on high flame.
2. Once red chillies turn crispy, then add schezwan sauce, tomato ketchup, soy sauce, salt to taste and saute for 10-12 seconds.
3. Add prepared fried potatoes and toss everything well.
4. Now, add honey and mix well.
5. Serve on a serving plate and garnish with toasted sesame seeds, spring onion.
6. Serve hot.