Honey chilli potato

About this food

Notes: Ingredients (2–3 servings) For the potatoes 3–4 medium potatoes (cut into thick fingers) 2–3 tbsp cornflour 2–3 tbsp maida (all-purpose flour) Salt & pepper to taste ½ tsp red chilli powder (optional) Water as needed to make a light coating batter Oil for deep frying For the sauce 1–1½ tbsp oil 3–4 cloves garlic, finely chopped 1 small green chilli, chopped (optional) ¼ cup capsicum, thinly sliced 2 tbsp tomato ketchup 1–1½ tbsp red chilli sauce (adjust spice) 1 tbsp soy sauce 1½–2 tbsp honey 1 tsp vinegar or lemon juice ½ tsp red chilli flakes (optional) 1–2 tsp cornflour mixed in 2–3 tbsp water (slurry, optional for extra glaze) Salt to taste For garnish 1–2 tbsp chopped spring onion greens ½–1 tsp toasted sesame seeds Method Prep & fry potatoes Parboil potato fingers in salted water for 3–4 minutes, then drain and pat dry. In a bowl, mix cornflour, maida, salt, pepper and chilli powder. Add a little water to make a thick, coating batter. Toss potato fingers in the batter. Deep-fry on medium flame till golden and crisp. For extra crunch, you can double-fry (first on medium, then a quick fry on high). Make the sauce Heat 1–1½ tbsp oil in a wok/pan. Add garlic and green chilli; sauté till fragrant. Add capsicum and stir-fry on high flame for 1–2 minutes (keep it slightly crunchy). Add ketchup, chilli sauce, soy sauce and vinegar; mix well. Add honey and combine quickly. If you want a thicker, shinier coating, add the cornflour slurry and cook till the sauce turns glossy. Toss together Add fried potato fingers to the wok. Toss on high flame so every piece gets coated in the sauce. Adjust salt, sweetness (more honey) or spice (more chilli sauce/chilli flakes) as needed. Finish & serve Sprinkle sesame seeds and spring onion greens on top. Serve immediately while potatoes are still crisp and sauce is hot.