Honey chilli potato | crispy potato | sweet tangy flavour | so easy to make at home!

Honey chilli potato | crispy potato Recipe If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about. I really went all out to achieve that texture and taste – to make sure that soggy potatoes don’t make it to the table. 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! Potatoes: Use old potatoes. Should be cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time Garlic: Finely chopped – lots of it because flavour bomb! Honey: Plain honey, flavoured will not work well here Ketchup: It has the perfect balance and umami Soy sauce: Light soy sauce to add saltiness and rich flavour Chilli Paste and Chilli Flakes: This is meant to pack in some heat. If you are not a fan, reduce both the quantities in the sauce Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce Cornflour: Thickening agent, can be substituted with potato starch or tapioca starch