Honey Chilli Potatoes

1. 1
   prep · ~10 min

   Prepare the potato fingers.

   1.Peel the potatoes and cut them into thick, even fingers (about 2 inches long and 0.5 inch wide).

   2.Rinse the potato fingers in cold water to remove excess starch, then drain well.

   3.Pat the potato fingers completely dry with a kitchen towel to ensure crispiness.

   TIPDrying the potatoes thoroughly is crucial — any moisture will make the coating soggy and cause oil splattering.
2. 2
   fry · ~8 min

   First fry the potatoes.

   1.Heat oil for deep frying in a wok over medium-high heat until shimmering (175°C / 350°F).

   2.Toss the dried potato fingers with corn flour in a mixing bowl until evenly coated.

   3.Slide the coated potatoes into the hot oil in batches and fry for 3-4 minutes until almost cooked but not colored.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPDon't overcrowd the wok — fry in two batches for even cooking. We are par-frying here; the second fry adds the crunch.
3. 3
   fry · ~3 min

   Second fry for extra crispness.

   1.Increase the heat to high and let the oil reach 190°C (375°F).

   2.Fry the semi-cooked potatoes again in batches for 1-2 minutes until golden, crispy, and cooked through.

   3.Drain on fresh paper towels and set aside.

   TIPDouble frying is the restaurant secret — it drives out internal moisture and locks in a super-crispy crust.
4. 4
   saute · ~4 min

   Stir-fry the aromatics.

   1.Heat 1 tbsp oil in a clean wok over high flame.

   2.Add chopped garlic, ginger, and slit green chilies and toss for 30 seconds until fragrant.

   3.Add cubed onion and bell pepper and stir-fry for 2-3 minutes — they should remain crunchy.

   TIPKeep the flame high and the vegetables moving in the wok to get that smoky char without making them limp.
5. 5
   mix · ~3 min

   Build the honey chilli sauce.

   1.In a small bowl, whisk together soy sauce, red chili sauce, vinegar, honey, crushed black pepper, and salt.

   2.Pour the sauce mix into the wok with the vegetables and let it bubble for 30 seconds.

   3.Mix 1 tsp corn flour with 3 tbsp water to make a slurry and add it to the wok, stirring constantly until the sauce thickens and turns glossy.

   TIPWork quickly once the honey hits the heat — long cooking will burn the sugars and lose the shine.
6. 6
   mix · ~1 min

   Toss the potatoes in the sauce.

   1.Add the double-fried potato fingers to the wok.

   2.Toss vigorously for 1 minute until every potato finger is evenly coated in the shiny sticky sauce.

   TIPToss off the heat if the sauce starts to thicken too much, or add a splash of water to loosen.
7. 7
   garnish · ~1 min

   Garnish with spring onion greens and sesame seeds, then serve immediately.

   1.Transfer to a serving plate.

   2.Sprinkle generously with chopped spring onion greens and toasted sesame seeds.

   3.Serve hot as a snack or appetizer.

   TIPServe within minutes — the potatoes soften as they sit, and you want to catch that peak crispness.

Cuisines we love