Crispy Honey Chilli Potatoes

Ingredients:

Fried Potato

• POTATO 3-4 NOS.
• VINEGAR 1 TSP
• SALT TO TASTE
• REFINED FLOUR 1/2 CUP
• CORN FLOUR 1/2 CUP
• SALT TO TASTE
• BLACK PEPPER POWDER A PINCH
• BAKING SODA A PINCH
• WATER 3/4 CUP (ICE COLD)

Sauce & Tossing

• OIL 2-3 TBSP
• GINGER 1 TBSP (CHOPPED)
• GARLIC 2 TBSP (CHOPPED)
• GREEN CHILLI 2-3 NOS. (SLICED)
• SPRING ONION BULBS 2 TBSP
• HOMEMADE SCHEZWAN SAUCE 2 TBSP
• RED CHILLI SAUCE 1 TBSP
• KETCHUP 3 TBSP
• LIGHT SOY SAUCE 1 TSP
• HONEY 2-3 TBSP
• WHITE PEPPER POWDER A PINCH
• SALT TO TASTE
• ONION 1 NO. (SLICED)
• CAPSICUM 1 NO. (SLICED)
• WATER A SPLASH
• CORN FLOUR 2 TBSP
• WATER 4 TBSP
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
• SPRING ONION GREENS A SMALL HANDFUL (CHOPPED)

Method:

1. Cut the peeled potatoes into thick french fries as shown in the video.
2. Bring water to a roaring boil in a stock pot, add vinegar & salt along with the cut potatoes.
3. Cook the potatoes for 3-4 minutes, then remove the potatoes from the water using a large spider & transfer them onto a sieve & let them cool down completely.
4. To make the batter add the refined flour, corn flour, salt, black pepper powder, baking soda & chilled water into a large bowl & whisk continuously to make a semi thick batter, make sure you add the water gradually while whisking continuously.
5. Further dip & coat the blanched potatoes in the batter & fry them in moderately hot oil (165 C) over medium high flame until light golden brown.
6. Once the potatoes turn light golden brown, transfer them into a sieve & let them rest for 5 minutes & let the oil heat slightly more (180 C).
7. Double fry the potatoes in hot oil once they have rested, fry them until they become golden brown & super crisp then transfer them into a sieve, your fried crispy potatoes are ready.
8. To make the sauce heat a wok over high flame & then add the oil & heat the oil as well.
9. Further add ginger, garlic & green chilli, stir & cook over high flame for a few seconds.
10. Then add spring onion bulbs, schezwan sauce & the remaining ingredients of the sauce, stir well & cook over high flame for 1 minutes & then add a splash of water, then bring the sauce to a simmer.
11. Further add the corn flour & water in a separate bowl, stir well to make a slurry, then add the slurry while stirring the sauce continuously.
12. Once the sauce thickens, lower the flame & add the fried potatoes along with fresh coriander & spring onion greens, toss & coat the potatoes well with the sauce, make sure you don’t cook a lot at this stage or else the potatoes will turn soggy.
13. Your honey chilli potato is ready.