Honey Chilli Potato

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients: 

For the crispy potato:

• 500 gram potato, peeled

• 1/4 cup rice flour

• 2 tablespoon all-purpose flour

• 2 tablespoon corn flour

• Salt to taste

• 1 teaspoon black pepper powder

• Oil for deep-frying

For the honey chili sauce:

• 2 tablespoon cooking oil

• 2 tablespoon fine chopped ginger & garlic

• 1 green chilli, finely chopped

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped capsicum

• Salt to taste

• 1 tablespoon white vinegar

• 1 tablespoon soy sauce

• 1 tablespoon red chilli sauce

• 1 tablespoon corn flour

• 1 tablespoon honey

• 1 teaspoon white sesame seeds

• 1 teaspoon red chilli flakes

• 1 tablespoon finely chopped spring onion greens

Instructions:

For the crispy potato:

1. Peel, wash and cut the potatoes into equal size wedges or fingers.

2. Soak the potato wedges in ice-cold water for about 10 minutes to remove starch.

3. Boil water in a saucepan with a pinch of salt. Add potato wedges and boil for 10 minutes or until al dente.

4. Transfer to a plate lined with a kitchen towel or napkins. Allow to cool down completely.

5. In a mixing bowl, combine boiled potato wedges, flour, salt and pepper. Mix nicely to coat each potato slice with the flour mixture. Don’t use any water in this step.

6. Heat oil for deep-frying over high heat and fry the potato wedges in small batches till crisp. If required, double-fry the potato wedges for an extra crisp texture.

7. After frying transfer potato wedges into a metal colander or basket rather than a plate. This way they remain crispy and all the excess oil drains out. 

For the honey chilli sauce:

1. Heat oil in a stir fry pan.

2. Add ginger, garlic and green chillies and fry over high heat for a minute.

3. Add onion and stir fry for a minute.

4. Add capsicum, sauces, salt and stir fry for about 2 – 3 minutes.

5. Combine corn flour with 1/4 cup of water and make a liquid paste. Add this paste to the sauce and stir to combine.

6. Once the sauce starts thickening, add the fried potato wedges, white sesame seeds, spring onions, red chilli flakes and honey. Mix nicely.

7. Serve honey chilli potato immediately.