Description
Insanely crunchy, delicious, slightly sweet and spicy crispy honey chilli potatoes for those undeniable indo-chinese cravings.
Ingredients
Scale
FOR CRISPY POTATOES
- 350 grams Potatoes
- 2 cups Cold Water
- 1/4 cup Rice Flour
- Salt
- 1/4 cup Corn Flour or Corn Flour
- Pepper
- Oil (for deep frying)
FOR SWEET CHILLI SAUCE
- 1 tbsp Oil
- 1 tbsp Garlic (finely chopped)
- 2 tbsp Light Soy Sauce (1 tbsp if using dark)
- 1 tbsp Ketchup
- 2 tbsp Chilli Sauce (like Sriracha)
- 1 tbsp Honey or Maple Syrup
- 1 tbsp Corn Flour (Corn Starch)
- 5 tbsp Water
- 1/4 cup Sesame Seeds
- 4 tbsp Spring Onions (chopped)
Instructions
- Cut the potatoes into finger chip size and transfer them to a bowl. Add cold water, cover it and let it sit in refrigerator for one hour.
- Heat some oil in a pan on medium low heat and add chopped garlic to it.
- Once the garlic is light brown and fragrant. Add the soy sauce, chilli sauce, honey, ketchup and mix well.
- In a bowl, mix water and corn flour and add this to the sauce. Keep stirring on medium low heat for not more than one minute and now turn off the flame. Add the sesame seeds and mix well. Keep aside.
- Drain the water from the potatoes and add corn flour, rice flour, salt and pepper. Mix well until every potato chip is well coated with the flour mixture. Add one or two tablespoons of water if needed.
- Deep fry the potatoes until they are crispy golden brown.
- Add them to the pan in which the sauce was prepared and mix until every chip is well coated. Cook for not more than 1 minute on medium heat. Sprinkle some spring onions and serve hot.
