CRISPY HONEY CHILI POTATOES

Crispy Honey chili Potatoes square measure an excellent addictive  snack – cooked potato fingers square measure tossed in a very benny honey chili sauce that’s sweet and spicy and can offer you sticky fingers that you’ll be licking. you'll use identical instruction to create honey chili cauliflower, honey chili mushrooms, honey chili lotus stem etc – the chances square measure very endless.

Lets simply say we have a tendency to Greek deity these straight from the cooking pan. as a result of there was noone to prevent North American nation. However if you're in an exceedingly family state of affairs wherever that's not acceptable, I can’t assist you.

If you've got ingested honey chile potatoes, what very stands out is however crisp these potatoes area unit, in spite of being tossed within the sauce. They will very stand out for his or her crunch. And that’s very what this direction is all concerning.

We really went all out to achieve that texture and taste. To make sure that soggy potatoes don’t make it to the table because thats what makes these honey chilli potatoes so awesome. And you know me, when we are on a mission, we really go all out. So this recipe was tested multiple times with different batters, different proportions, timings etc. And finally we came to the conclusion that the key is to batter fry the potato fingers twice.

INGREDIENTS :

• 4–5 medium Potatoes, peeled and cut into fingers
• Oil for deep frying

First Coating :

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 2 teaspoon Salt

Second Coating :

• 3 tablespoon All Purpose Flour
• 3 tablespoon Corn Flour
• 1/4 teaspoon Black Pepper
• 2–3 tablespoon Water

For the Sauce :

• 2 tablespoon Oil
• 1 tablespoon finely chopped Garlic
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 1 teaspoon Soy Sauce
• 2 tablespoon Tomato Ketchup
• 1 1/2 tablespoon Honey
• 1 teaspoon Red Chilli Paste
• 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
• 2 tablespoon chopped Spring Onion (green part only)

INSTRUCTIONS :

1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.