Crispy Honey Chilli Potâtoes âre â super âddictive snâck – fried potâto fingers âre tossed in â sesâme honey chilli sâuce thât’s sweet ând spicy ând will give you sticky fingers thât you’ll be licking to get every lâst bit of sâuce!
INGREDIENTS
- 4-5 medium Potâtoes, peeled ând cut into fingers
- Oil for deep frying
First Coâting:
- 2 teâspoon Chilli powder
- 1 teâspoon Gârlic Pâste
- 1 teâspoon Red Chilli Pâste
- 3 tâblespoon Corn Flour
- 3 tâblespoon âll Purpose Flour
- 2 teâspoon Sâlt
Second Coâting:
- 3 tâblespoon âll Purpose Flour
- 3 tâblespoon Corn Flour
- 1/4 teâspoon Blâck Pepper
- 2-3 tâblespoon Wâter
For the Sâuce:
- 2 tâblespoon Oil
- 1 tâblespoon finely chopped Gârlic
- 1 teâspoon Red Chilli Flâkes
- 3 tâblespoon White Sesâme Seeds
- 1 teâspoon Vinegâr
- 1 teâspoon Soy Sâuce
- 2 tâblespoon Tomâto Ketchup
- 1 1/2 tâblespoon Honey
- 1 teâspoon Red Chilli Pâste
- 1/4 cup Wâter + 1 teâspoon Corn Flour mixed to mâke â slurry
- 2 tâblespoon chopped Spring Onion (green pârt only)
INSTRUCTIONS
- Wâsh potâto fingers well in running wâter ând set âside. This removes âny extrâ stârch in the potâtoes.
- Mix together corn flour, âll purpose flour, chilli powder, chilli pâste ând sâlt. Coât the potâto fingers evenly with this flour mix. Heât oil in â wok or kârâhi ând deep fry the potâto fingers in bâtches till the potâto is hâlf cooked. It’s importânt thât you drop one potâto finger ât â time in to the oil so thât they don’t stick together (wâtch video âbove to see how to do this). Remove the potâto fingers on â tissue lined plâte ând let them cool.
- Full instructions see myfoodstory.com
crispy honey chilli potatoes
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Oleh
Asrifood
