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Honey Chilli Potato

This dish involves deep-frying or pan-frying potato pieces until crispy, then tossing them in a glossy, spicy, and sweet honey chili glaze. The final appearance features golden-brown, crunchy exterior coated in a vibrant, sticky sauce with hints of chili and garlic, showcasing a mix of crispy and tender textures. It combines savory, sweet, and spicy flavors in a single bite and is typically served as a snack or appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium potatoes peeled and cut into cubes
  • 2 tablespoons cornstarch for coating
  • 1 cup vegetable oil for frying
  • 3 cloves garlic minced
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes adjust to taste
  • 1 tablespoon rice vinegar optional for extra tang
  • 1 tablespoon water for sauce thinning

Equipment

  • Large mixing bowl
  • Deep frying pan or wok
  • Slotted spoon
  • Baking sheet or plate
  • Saucepan
  • Stirring spoon

Method
 

  1. Place peeled and cubed potatoes in a large mixing bowl and toss with cornstarch until evenly coated.
  2. Heat vegetable oil in a deep frying pan or wok over medium-high heat until shimmering and hot (around 350°F/175°C).
  3. Carefully add the coated potato cubes into the hot oil in batches, avoiding overcrowding. Fry until they turn golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to remove and drain them on a paper-towel-lined plate.
  4. In a small saucepan, combine minced garlic, honey, soy sauce, chili flakes, rice vinegar, and water. Bring the mixture to a gentle boil over medium heat, stirring constantly.
  5. Reduce heat to low and let the sauce simmer until it thickens slightly and becomes glossy, about 3-4 minutes. The sauce should coat the back of a spoon.
  6. Add the fried potato cubes into the saucepan with the sauce. Toss gently to ensure all pieces are evenly coated with the glaze.
  7. Cook for another 1-2 minutes, allowing the sauce to cling tightly to the crispy potatoes and develop a sticky glaze. Listen for sauce bubbling and see it thickening further.
  8. Transfer the honey chili potatoes to a serving plate or bowl, arranging them attractively. Garnish with additional chili flakes or chopped herbs if desired.

Notes

For extra crispy potatoes, double fry: fry once at lower temperature, remove, then fry again at higher temperature until crispy. Adjust spice level by increasing chili flakes. Serve immediately for best crunch.