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Honey Chili Potato

Honey Chili Potato is a crowd-favourite Indo-Chinese starter where crispy cornstarch-coated potatoes are tossed in a bold sweet, spicy and tangy sauce with sesame seeds, garlic and fresh vegetables — an irresistible dish that disappears the moment it hits the table.

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
3-4
Cuisine: Chinese Continental

Ingredients

Main Ingredients

  • Potatoes – boiled and shaped
  • Cornstarch – to coat
  • Spring Onion – 1-2 stalks (chopped, greens and white)
  • Green Chilies – 2-3
  • Capsicum – 1/2 medium
  • Tomato – 1 small
  • Garlic – 1 tbsp (finely chopped)
  • Sesame Seeds – 1 tbsp
  • Coriander Leaves – for garnish

Sauces, Spices & Liquids

  • Cooking Oil – 2 tbsp (plus extra for boiling)
  • Soy Sauce – 1-2 tbsp
  • Tomato Ketchup – 2-3 tbsp
  • Chili Sauce – 1 tbsp
  • Vinegar – 1 tbsp
  • Honey – 1-2 tbsp (Secret Ingredient!)
  • Chili Flakes – 1 tsp
  • Black Pepper – 1/2 tsp
  • Salt – 1/2 tsp (or to taste)
  • Kashmiri Red Chili Powder – 1 tsp (for colour)

Instructions

Step 1 – Prepare the Potatoes

  • Mix boiled potatoes with cornstarch. Press into mushroom-like shapes.
  • Boil in water with a little oil until cooked. Transfer immediately to ice-cold water to stop cooking.
  • Drain and set aside.

Step 2 – Build the Sauce Base

  • Heat oil in a wok. Toast sesame seeds until golden.
  • Add garlic, green chilies, capsicum and spring onion. Saute until fragrant.

Step 3 – Add Sauces & Combine

  • Add chili sauce, ketchup, vinegar and soy sauce. Season with salt, pepper, chili flakes and Kashmiri chili powder.
  • Stir in honey. Add potatoes and toss until well coated.
  • Garnish with coriander and spring onion greens. Serve hot.

Pro Tip: The ice-cold water trick is the secret to firm, non-sticky potatoes. Add honey last and toss quickly on high heat for the best glossy, caramelised coating.