Crispy Honey Chili Potatoes: Indo-Chinese Starter Recipe (Baked or Fried)
50 minutes
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About Crispy Honey Chili Potatoes: Indo-Chinese Starter Recipe (Baked or Fried)
Hosting a party? Searching for an effortless yet impressive appetizer? Look no further! This Honey Chili Potato recipe is the perfect solution. Quick to prepare and bursting with sweet and spicy flavor, it's guaranteed to be a crowd-pleaser.Imagine perfectly crispy potatoes, achieving golden perfection whether baked or fried, then tossed in a vibrant honey chili sauce. The combination of sweet honey, fiery chili, and savory soy sauce creates an irresistible taste sensation. A sprinkle of sesame seeds and fresh spring onions adds the finishing touch.This Indo-Chinese-inspired starter is so easy, you'll be amazed! Prepare to impress your guests with this show-stopping dish that requires minimal effort for maximum flavor.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Potatoes
- 4 large Potatoes russet or yukon gold potatoes recommended; cut into 1-inch thick wedges
- 1/2 cup Corn Flour
- 1 tbsp Chili Powder adjust to your spice preference, red
- 1.5 tsp Salt or to taste
- 1 tbsp Vegetable Oil for frying or baking
For the Honey Chili Sauce
- 6 tbsp Honey
- 2 tbsp Soy Sauce light
- 1 tbsp Rice Vinegar white wine vinegar can be substituted
- 1 tbsp Chili Garlic Sauce sriracha or your preferred brand
- 1/2 tbsp Pepper Flakes adjust to your spice preference, red
- 2 tbsp Sesame Seeds 1 tbsp for garnish, 1 tbsp for the sauce
For Garnish & Flavor
- 1 tbsp Ginger-Garlic Paste
- 2 Spring Onions white and green parts separated, finely chopped
- 1/2 cup Bell Peppers any color; thinly sliced into strips
Instructions
Prepare the Potatoes
- Mix potato wedges, cornstarch, red chili powder, and salt. Let stand for 10 minutes.
Make the Honey Chili Sauce
- In a bowl, whisk together honey, soy sauce, rice vinegar, chili garlic sauce, red pepper flakes, and 1 tablespoon of sesame seeds.
Fry or Bake the Potatoes
- For frying: Heat oil in a large pan or wok. Fry potato wedges until golden brown and crispy. Remove and drain on paper towels.
- For baking: Preheat oven to 400°F (200°C). Toss potato wedges with 1 tablespoon of oil, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Cook the Sauce and Combine
- Heat a tablespoon of oil in a large skillet or wok. Sauté ginger-garlic paste for 30 seconds. Add the white parts of the spring onions and bell pepper; cook until softened, about 2-3 minutes.
- Add the fried or baked potatoes and the honey chili sauce. Toss gently to coat.
Finish and Serve
- Simmer for 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed. Transfer to a serving dish. Garnish with the remaining sesame seeds and the green parts of the spring onions. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Best Honey Chili Potatoes
- For extra crispy potatoes, soak the cut potatoes in cold water for at least 30 minutes before coating them. This helps to remove excess starch.
- Don't overcrowd the pan when frying the potatoes. Work in batches to ensure even browning and crispiness.
- If you prefer a less spicy dish, reduce the amount of red chili powder and red pepper flakes.
- Feel free to add other vegetables to the sauce, such as chopped onions, mushrooms, or broccoli florets.
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Recipe Nutrition
Calories: 329kcalCarbohydrates: 52gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 3gSugar: 29g
Avin Kohli
Articles: 1
6 Comments
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Thanks for the inspiration! Looks tasty.
I’m excited to make this at home!
This looks so appealing! Thanks for sharing.
This looks incredible! I need to try it.
Looks so delicious! Thanks for the recipe.
This would be a really nice and quick starter.
