Craving something crispy, sweet, spicy, and absolutely addictive? These Crispy Honey Chilli Potatoes are the ultimate Indo-Chinese snack that delivers restaurant-style flavor right at home. Perfectly fried potato fingers are tossed in a glossy, sticky honey-chilli sauce that’s bold, flavorful, and guaranteed to impress. Whether you’re entertaining guests or just want to treat yourself, this better-than-takeout recipe is easy to make with simple ingredients and ready in under 30 minutes — your new favorite appetizer is here!

PREP TIME	COOK TIME
15 MIN	30 MIN

Ingredients:
🔹 For the Crispy Fried Potatoes:

3 medium-sized potatoes (peeled and cut into thin fingers)

3 tbsp cornflour (cornstarch)

2 tbsp all-purpose flour (maida)

1 tsp red chilli powder

½ tsp black pepper powder

Salt to taste

Water (as needed to make a thick batter)

Oil (for deep or shallow frying)

Salt to taste

🔹 For the Honey Chilli Sauce:

1 tbsp oil

1 tsp finely chopped garlic

1 tsp finely chopped ginger

2 tbsp spring onion (white part, finely chopped)

1 medium onion (sliced, optional)

1 green chilli (slit or finely chopped)

1 tbsp soy sauce

1 tbsp red chilli sauce (adjust to taste)

1 tbsp tomato ketchup

1½ tbsp honey

½ tsp vinegar or lemon juice

1 tsp cornflour + 3 tbsp water (slurry)

Salt to taste

Sesame seeds (for garnish)

Spring onion greens (for garnish)

Equipments:

Mixing bowls (for batter and sauce prep)

Deep frying pan / Kadhai or wok

Slotted spoon or spider ladle (for frying)

Spatula or wooden spoon

Tongs or spatula (for tossing)

Knife and chopping board

Small saucepan (optional, for sauce prep)

Kitchen tissue or wire rack (to drain fried potatoes)

Step-by-Step Guide

Step 1: Prep the Potatoes

• Wash, peel, and cut the potatoes into thin finger-like strips (like French fries).
• Soak them in cold water for 10–15 minutes to remove excess starch.
• Drain and pat them completely dry with a clean towel or kitchen tissue.

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Step 2: Make the Batter

• In a mixing bowl, combine:
• 3 tbsp cornflour
• 2 tbsp all-purpose flour
• 1 tsp red chilli powder
• ½ tsp black pepper
• Salt to taste
• Add just enough water to make a thick, smooth coating batter.

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Step 3: Coat & Fry the Potatoes

• Add the dry potato fingers to the batter and coat well.
• Heat oil in a deep pan or wok.
• Fry the coated potato fingers in small batches on medium-high heat until golden and crispy.
• Drain on kitchen paper or a wire rack.
• (Optional) For extra crispiness, double fry: let them cool slightly, then fry again for 1-2 minutes.

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Step 4: Prepare the Sauce

• In a separate pan or wok, heat 1 tbsp oil.
• Add finely chopped garlic, ginger, and green chillies.
• Sauté for a few seconds until fragrant.
• Add chopped spring onions (white part) and optional sliced onions. Sauté lightly.

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Step 5: Add the Sauces

• Stir in the following:
• 1 tbsp soy sauce
• 1 tbsp red chilli sauce
• 1 tbsp tomato ketchup
• 1½ tbsp honey
• ½ tsp vinegar or lemon juice
• Mix well and let it bubble on medium flame.

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Step 6: Thicken the Sauce

• Mix 1 tsp cornflour with 3 tbsp water to make a slurry.
• Add this slurry to the sauce while stirring constantly.
• Cook for 1–2 minutes until the sauce thickens to a glossy coating consistency.

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Step 7: Toss the Potatoes

• Add the crispy fried potato fingers to the hot sauce.
• Toss everything well so the potatoes are evenly coated.
• Turn off the heat.

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Step 8: Garnish & Serve

• Garnish with toasted sesame seeds and chopped spring onion greens.
• Serve immediately while hot and crispy.

Chef’s Notes & Cooking Tips

• Soaking potatoes in cold water removes excess starch and helps them crisp up beautifully when fried.
• Make sure the potato fingers are completely dry before battering — moisture causes oil splatter and soggy texture.
• Don’t overcrowd the pan while frying — this drops the oil temperature and makes the potatoes greasy.
• Double frying = extra crisp. Let the first fry cook the potatoes through; the second fry makes them ultra crunchy.
• Use a non-stick wok or heavy-bottomed pan for tossing the sauce evenly without burning.
• Adjust the chilli and honey balance according to your taste. You can go more fiery or more sweet based on preference.
• If your sauce turns too thick, splash in a little water to loosen it while keeping the glossy texture.
• Want it healthier? Air fry or bake the potato fingers instead of deep-frying. Still crispy, still delicious!

Serving Suggestions

• Serve these Crispy Honey Chilli Potatoes immediately after tossing to enjoy the perfect crunch and sticky glaze.
• Pair it with schezwan fried rice, hakka noodles, or even plain steamed rice for a full Indo-Chinese meal.
• These potatoes make a fantastic party starter, evening snack, or a weekend indulgence.
• Want to impress your guests? Serve them in a bowl lined with lettuce leaves, topped with sesame seeds and spring onions.
• Pair with a chilled glass of lemon iced tea or masala soda to balance the spice!.
  

Nutrition Information (Estimated):

🔴 High | 🟡 Medium | 🟢 Low