Crispy Honey Chilli Potatoes – Sweet & Spicy Delight

Honey chilli potatoes (also called honey chilli fries) is a popular Indo-Chinese snack loved for its crisp texture, sweet-spicy sticky coating, and addictive flavor. The trick lies in double frying so the potato fingers remain crunchy even after being tossed in sauce.

This recipe gives you restaurant-style, crunchy honey chilli potatoes that you can make at home easily.

Ingredients

Potatoes

• 4–5 medium potatoes (≈ 450 g), peeled & cut into finger shape (about ⅓-½ inch thick, 2–3 inches long)
• Oil for deep frying

First Coating (Dry)**

• 3 tbsp cornflour
• 3 tbsp all-purpose flour
• 2 tsp red chilli powder
• 1 tsp garlic paste
• 1 tsp red chilli paste
• 1 tbsp salt

Second Coating (Wet Batter)**

• ⅓ cup all-purpose flour
• ⅓ cup cornflour
• ¼ tsp black pepper
• Water (just enough to make a batter)

Sauce / Tossing Mix

• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tsp red chilli flakes
• 3 tbsp sesame seeds
• 1 tsp vinegar
• 2 tsp soy sauce
• 2 tbsp tomato ketchup
• 2–3 tbsp honey (adjust to taste)
• 2 tsp red chilli paste
• ¼ cup water
• 1 tsp cornflour (for slurry)
• 2 tbsp spring onion (green part), chopped
• Salt & pepper to taste

Step-by-Step Instructions

1. Wash & Prep the Potatoes

• Wash potato fingers in running water to remove excess starch.
• Drain well and pat dry.

2. First Dry Coating & First Fry

• In a bowl, mix cornflour + all-purpose flour + chilli powder + garlic paste + chilli paste + salt.
• Toss potato fingers in this dry mix until well coated.
• Heat oil in a deep pan. Maintain oil at moderate-high temperature (~165-175 °C).
• Deep fry the potatoes in batches, until they are light golden and nearly cooked through.
• Remove and drain on kitchen tissue. Let them cool slightly.

3. Second Wet Coating & Final Fry

• Prepare the wet batter by mixing all-purpose flour, cornflour, black pepper and water to a medium thick consistency.
• Dip each partially fried potato finger into this batter.
• Fry again in hot oil until golden brown, crisp and cooked through.
• Drain on paper towels to remove excess oil.

4. Prepare the Honey Chilli Sauce

• Heat 2 tbsp oil in a wok or pan. Add chopped garlic, sauté for ~30 seconds (do not brown).
• Add red chilli flakes and sesame seeds; sauté briefly (≈ 30 seconds).
• Add vinegar, soy sauce, ketchup, honey, red chilli paste. Stir well.
• Make a cornflour slurry by mixing 1 tsp cornflour with ¼ cup water. Add this into the sauce, stirring until sauce thickens slightly.
• Add the fried potato fingers and chopped spring onions. Toss quickly but gently to coat potatoes evenly with sauce.
• Adjust seasoning or honey as needed.

5. Serve Immediately

Serve hot, as this snack loses crispness if left too long. Sprinkle extra sesame seeds and spring onion garnish before serving.

Tips for Best Results

• Cut the potato fingers uniformly so they fry evenly.
• Oil temperature is key — if too low, potatoes absorb oil; too high, outer crust burns before inside cooks.
• Double frying is essential: first fry to cook potatoes, second fry for crispiness.
• Use a wok or deep pan with enough space to toss potatoes easily.
• The sauce should be sticky but not watery — the cornflour slurry helps with that.
• Serve immediately after tossing to retain crisp texture.

Serving Suggestions

• Serve as an appetizer or snack with cocktails or mocktails.
• Pair with fried rice, noodles, or even a main dish in an Indo-Chinese meal.
• Offer toothpicks for easy finger-food style serving.