Crispy Honey Chilli Potatoes Recipe |Indo-Chinese Home Made Recipe With Simple Steps 2025|
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Introduction: A Crispy Sweet & Spicy Delight
Crispy Honey Chilli Potatoes are one of the most loved Indo-Chinese snacks across India. Whether it’s a restaurant menu, a food court, or a home party, this recipe never fails to impress. The perfect combination of crispy deep-fried potatoes tossed in a sweet, spicy, and tangy sauce makes it a go-to appetizer for many.
In this recipe, shared by the popular chef Sanjyot Keer from Your Food Lab (YFL), you’ll learn step-by-step how to make super crispy potatoes, prepare the signature honey chilli sauce, and bring them together to create a mouthwatering dish.
This article will guide you through detailed instructions, cooking tips, and ingredients, so even a beginner can make restaurant-style Honey Chilli Potatoes at home.
What are Honey Chilli Potatoes?
Honey Chilli Potatoes is a popular Indo-Chinese fusion dish made by deep-frying French fry-style potato strips until crispy and tossing them in a sauce that is:
- Sweet – from honey and ketchup
- Spicy – from red chilli sauce and green chillies
- Tangy – from vinegar and soy sauce
This dish is typically served as a starter or snack and loved for its crunchy texture and bold flavor.
Why You Should Try This Recipe at Home
- Easy to make – Simple ingredients and clear steps.
- Quick preparation – Ready in under 30 minutes.
- Crispy texture – Thanks to a perfect double-frying method.
- Customizable taste – Adjust sweetness or spice according to your liking.
- Restaurant-style at home – No need to order from outside!
Ingredients You’ll Need
Let’s break the ingredients into 3 parts: Potato prep, Batter for frying, and Sauce.
For Potatoes:
- 3–4 medium-sized potatoes
- 1 tsp vinegar
- Salt to taste
- Water for boiling
For Batter:
- ½ cup refined flour (maida)
- ½ cup corn flour
- A pinch of black pepper powder
- Salt to taste
- A pinch of baking soda
- ¾ cup chilled water (adjust as needed)
For Sauce:
- 2–3 tbsp oil (preferably sesame or vegetable)
- 1 tbsp chopped ginger
- 2 tbsp chopped garlic
- 2–3 green chillies, sliced
- 2 tbsp spring onion bulbs, chopped
- 2 tbsp homemade Schezwan sauce
- 1 tbsp red chilli sauce
- 3 tbsp tomato ketchup
- 1 tsp light soy sauce
- 2–3 tbsp honey
- A pinch of white pepper powder
- Salt to taste (go light, sauces already contain salt)
- 1 onion, sliced
- 1 capsicum, sliced
- 2 tbsp cornstarch + 4 tbsp water for slurry
- Fresh coriander and spring onion greens for garnish
Step-by-Step Recipe: How to Make Crispy Honey Chilli Potatoes
Step 1: Prepare and Cut the Potatoes
Start by peeling 3–4 medium-sized potatoes. Cut off the top and bottom to get a flat base. Stand the potato vertically and cut it into 1 cm thick slices.
Now stack these slices and cut them into 1 cm thick strips, similar to French fries.
Tip: Uniform cutting ensures even frying.
Step 2: Parboil the Potatoes
Boil water in a deep stock pot until it reaches a roaring boil. Once the water is boiling:
- Add 1 tsp vinegar (very important – helps the potato hold shape).
- Add salt to taste.
- Drop the potato strips into the boiling water.
Blanch the potatoes for 3-4 minutes. Do not fully cook them – just parboil.
Why blanch?
- Removes excess starch
- Helps in getting extra crispiness
- Vinegar prevents breaking while frying
Strain the potatoes using a sieve and allow them to cool down for a few minutes.
Step 3: Prepare the Batter for Frying
While the potatoes are cooling, prepare a simple batter in a large bowl:
- Add ½ cup refined flour (maida)
- ½ cup cornflour
- Salt to taste
- A pinch of black pepper powder
- A pinch of baking soda
Now slowly add chilled water (around ¾ cup) while mixing to make a semi-thick slurry.
Tip: Add water gradually to avoid lumps in the batter.
Step 4: Fry the Potatoes – First Fry
Heat oil in a kadhai or deep pan. Maintain the oil temperature at around 165°C (medium flame).
- Dip cooled potato strips in the batter
- Remove excess batter by tapping
- Gently drop the potatoes one by one into the oil
- Fry in small batches
Fry until the potatoes turn light golden brown, then remove and place them in a sieve or kitchen paper to rest for 5 minutes.
Step 5: Double Fry for Extra Crispiness
Increase oil temperature to 180°C (high flame). Add the rested potatoes back into the hot oil and fry for 1–2 minutes.
This step ensures your potatoes are ultra-crispy and crunchy on the outside.
Take them out and place in a sieve to drain excess oil.
Double Frying Secret: Gives you the perfect restaurant-like crispy texture.
Step 6: Prepare the Signature Honey Chilli Sauc
In a wok or large frying pan, heat 2–3 tbsp of oil on high flame.
Now add the aromatics:
- 1 tbsp chopped ginger
- 2 tbsp chopped garlic
- 2–3 green chillies, sliced
Sauté for 1–2 minutes until the raw smell disappears.
Add:
- 2 tbsp spring onion bulbs, chopped
- 2 tbsp homemade Schezwan sauce
- 1 tbsp red chilli sauce
- 3 tbsp ketchup
- 1 tsp light soy sauce
- 2–3 tbsp honey
- A pinch of white pepper powder
- Salt to taste (be careful – sauces already have salt)
- 1 sliced onion
- 1 sliced capsicum
Stir-fry for just 30 seconds. Add a splash of water (2–3 tbsp) to make it slightly saucy and let it come to a simmer.
Step 7: Thicken the Sauce
In a small bowl, mix:
- 2 tbsp cornstarch
- 4 tbsp water
Add this slurry into the simmering sauce while stirring constantly. Within 1–2 minutes, the sauce will thicken and get a nice glossy finish.
Tip: Stir continuously while adding slurry to avoid lumps.
Step 8: Toss the Crispy Potatoes in the Sauce
Lower the flame and immediately add your double-fried crispy potatoes to the sauce.
Also, add:
- Freshly chopped coriander leaves
- Chopped spring onion greens
Mix gently to coat the potatoes with sauce. Do not cook for too long, or the potatoes will lose their crunch.
Final Tip: Toss gently to maintain crispiness and coat evenly.
Serving Suggestions
Your Crispy Honey Chilli Potatoes are now ready to be served!
- Serve immediately while hot and crispy
- Garnish with extra spring onion greens and sesame seeds (optional)
- Can be enjoyed as an evening snack, party starter, or side dish
Tips & Tricks for Perfect Crispy Potatoes
- Use starchy potatoes like russet or regular Indian potatoes.
- Always blanch before frying to remove starch.
- Chilled water batter helps get better crispiness.
- Double frying is a must for long-lasting crunch.
- Serve fresh – don’t let them sit for too long in sauce.
- You can also bake or air-fry the potatoes for a healthier version (though deep-frying gives the best results).
- Want a dry version? Just use less sauce.
- Adjust honey and chilli according to your taste preferences.
Nutritional Information (Approximate)
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 300–350 kcal |
| Carbohydrates | 45g |
| Protein | 3–4g |
| Fat | 15–18g |
| Sugar | 8–10g |
| Fiber | 3g |
This is a fried snack and should be eaten occasionally in moderation.
Final Thoughts
Crispy Honey Chilli Potatoes are a true crowd-pleaser. This recipe is easy, quick, and tastes just like a restaurant-style appetizer. It’s the perfect blend of crispy, sweet, spicy, and tangy – everything you’d want in a comfort snack.
Whether you’re cooking for your family, hosting a party, or simply craving something yummy on a weekend, this recipe is a total winner.
So go ahead – gather your ingredients, follow the steps, and enjoy your homemade Crispy Honey Chilli Potatoes!
Share Your Experience
Did you try this recipe at home?
Tell us in the comments below – how did your crispy potatoes turn out?
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