Chilli Potato
Crispy fried potato fingers tossed in a flavorful sweet and spicy sauce with onions and bell peppers. A super popular Indo-Chinese snack that's an absolute crowd-pleaser and perfect for any party.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Peel the potatoes and cut them into uniform 3-inch long and 1/2-inch thick fingers.
- c.Place the cut potatoes in a large bowl of cold water and let them soak for at least 20 minutes to remove excess starch. This is key for crispiness.
- d.Drain the water completely and pat the potato fingers thoroughly dry with a clean kitchen towel. Ensure there is no moisture left.
- 2
Step 2
- a.Coat the Potatoes
- b.In a large mixing bowl, whisk together 4 tbsp cornflour, 2 tbsp all-purpose flour, Kashmiri red chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- c.Add the dry potato fingers to the bowl and toss gently until each finger is evenly and thinly coated with the flour mixture.
- 3
Step 3
- a.Double Fry for Extra Crispiness
- b.Heat oil for deep frying in a wok or deep pan over medium-high heat (around 175°C or 350°F).
- c.First Fry: Carefully add the coated potatoes in batches, without overcrowding. Fry for 4-5 minutes until they are cooked through and pale golden. Remove and drain on a wire rack.
- d.Second Fry: Increase the oil temperature to high (around 190°C or 375°F). Fry the potatoes again in batches for 2-3 minutes until they are deep golden brown and very crispy. Drain well and set aside.
- 4
Step 4
- a.Prepare the Sauce Base
- b.In a small bowl, mix 1 tsp of cornflour with 2 tbsp of water to make a smooth slurry. Set aside.
- c.Heat sesame oil in a large wok or pan over high heat. Once hot, add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant.
- d.Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly tender but still have a crunchy bite.
- 5
Step 5
- a.Assemble the Sauce and Toss
- b.Reduce the heat to medium. Add soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, the remaining 1/2 tsp salt, and 1/4 tsp pepper. Stir well to combine.
- c.Give the cornflour slurry a quick stir and pour it into the wok. Cook for about 1 minute, stirring constantly, until the sauce thickens slightly.
- d.Immediately add the double-fried potatoes to the sauce. Turn the heat to high and toss everything quickly for 30-60 seconds to coat the potatoes evenly without making them soggy.
- 6
Step 6
- a.Garnish and Serve Immediately
- b.Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
- c.Serve the Chilli Potato hot and fresh to enjoy the maximum crispiness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Double frying is the non-negotiable secret to achieving restaurant-style crispy potatoes that hold their texture in the sauce.
- 2Ensure potatoes are completely dry before coating. Any moisture will create steam and prevent them from getting crispy.
- 3Do not overcrowd the pan while frying. Frying in batches ensures the oil temperature remains high, which is crucial for a crispy exterior.
- 4Have all your sauce ingredients measured and ready before you start stir-frying. The process moves very quickly.
- 5Toss the fried potatoes in the sauce just before serving. They will lose their crispiness if they sit in the sauce for too long.
Adapt it for your goals.
Honey Chilli Potato
Add 1-2 tablespoons of honey to the sauce along with the other sauces for a sweeter, stickier glaze.
Healthier Baked VersionHealthier Baked Version
Toss the coated potatoes with 2 tablespoons of oil and bake at 200°C (400°F) for 25-30 minutes, flipping halfway, until golden and crisp. Then toss with the prepared sauce.
Add More VeggiesAdd More Veggies
Incorporate other stir-fry friendly vegetables like sliced carrots, baby corn, or different colored bell peppers for more texture and nutrition.
Gravy VersionGravy Version
To make a gravy version, double the amount of cornflour slurry and add 1/2 to 3/4 cup of water or vegetable broth to the sauce.
Why this is on our healthy list.
Energy Source
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body.
Rich in Vitamin C
Capsicum (bell peppers) are an excellent source of Vitamin C, an antioxidant that supports the immune system and skin health.
Aids Digestion
Ginger and garlic, used as aromatics in the sauce, are well-known for their digestive properties and can help soothe the stomach.
Frequently asked questions
The key to extra crispy Chilli Potato is the double-frying method. The first fry at a medium temperature cooks the potato through, and the second fry at a high temperature creates a super crispy, golden-brown crust that holds up better in the sauce.