Here’s a restaurant-style recipe for Honey Chilli Potato—crispy, sweet, spicy, and addictive:
🥔 Honey Chilli Potato
🔹 Ingredients
For the crispy potatoes:
- 3–4 medium potatoes, peeled and cut into thin sticks
- 3–4 tbsp cornflour (or potato starch)
- 2–3 tbsp all-purpose flour (optional, for extra crispiness)
- Salt & black pepper to taste
- Oil for deep frying
For the sauce:
- 2–3 tbsp honey
- 1–2 tbsp soy sauce
- 1–2 tsp chili sauce (adjust to spice preference)
- 1–2 garlic cloves, minced
- 1 small green chili, chopped (optional)
- 1 tsp vinegar or lemon juice
- Spring onions or cilantro for garnish
🔹 Instructions
1. Prepare & fry potatoes
- Soak potato sticks in water for 15–20 minutes → drains excess starch
- Pat dry
- Toss with cornflour (and flour, if using), salt, and pepper
- Deep fry in hot oil until golden and crispy → drain on paper towels
2. Make the sauce
- Heat 1–2 tbsp oil in a pan
- Sauté garlic (and green chili if using) until fragrant
- Add honey, soy sauce, chili sauce, and vinegar → mix well
3. Toss & coat
- Add fried potatoes to the sauce
- Toss gently until evenly coated
- Garnish with chopped spring onions or cilantro
🔹 Tips
- Fry potatoes in batches to keep them crispy
- Adjust sweetness vs spice to taste
- Serve immediately—potatoes lose crispiness if left too long
I can also give you an oven-baked healthier version that’s crispy without deep frying, if you want.
Do you want me to do that?
