How to Make Honey Chilli Potatoes at Home

How to Make Honey Chilli Potatoes at Home

About Honey Chilli Potatoes:

Honey chilli potato is a very spicy, slightly sweet, and sour starter from Indo-Chinese cuisine where fried potatoes are tossed in a spicy, sweet, and sour chilli sauce, herbs, honey, and dry roasted sesame seeds.  Honey chilli potato is a very delicious and tasty starter, which is also served as a snack.  This is a vegetarian recipe.


  • 4-5 medium sized potatoes peeled, washed, and cut into wedges or any shape.
  • Salt to taste.
  • Water as required to boil the potatoes, to make batter, and to make sauce.
  • 6-7 tablespoons of maida (all purpose flour).
  • 6-7 tablespoons of corn flour/rice flour.
  • Cooking oil to deep fry the potatoes and to make sauce.
  • 6-7 garlic cloves finely chopped.
  • 4-5 slit green chillies or to taste.
  • 1 medium sized onion cut into cubes.
  • Some spring onions whites.
  • 1 medium sized capsicum cut into cubes.
  • 2-3 teaspoons of dark soya sauce.
  • 2-3 teaspoons of red chilli sauce or to taste.
  • 1-2 teaspoons of green chilli sauce or to taste.
  • 1-1/2 teaspoons vinegar.
  • 2 teaspoons of tomato ketchup or to taste.
  • 1 teaspoon of corn starch to make slurry.
  • 1 teaspoon freshly grounded black pepper powder or to taste.
  • Some finely chopped spring onion greens.
  • 2 teaspoons of honey or to taste.
  • 1 tablespoon of dry roasted white sesame seeds.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Boiling the Potato Wedges:

  1.  Take a deep heavy bottom pan and add 4-5 cups of water and salt to taste.
  2.  Turn on the flame and let the water come to a boil on a high heat.
  3.  When water comes to a boil, add on the potato wedges and cook on a medium to high flame for 3-4 minutes or until potatoes are 50% cooked.
  4.  Drain off the water and place the potatoes in a large mixing bowl and let the potatoes come to room temperature.

First Coating of the Potatoes:

Once potatoes came to room temperature, add 2 tablespoons of maida (all purpose flour) and 2 tablespoons of rice flour/corn flour to the half cooked potatoes and mix well, make sure all the potato wedges are well coated with the rice flour and maida.

Second Coating of Potatoes:

  1.  Take a large mixing bowl and add 3-4 tablespoons of maida, 3-4 tablespoons of rice flour/corn flour, and salt to taste.
  2.  Add water as required and make a thick batter.
  3.  Add on the first coated potato wedges and mix with batter very nicely so that the potato wedges are well coated with the batter.

Deep Frying of Potatoes:

  1.  Take a kadai and add enough oil for deep frying of the potatoes.
  2.  Turn on the flame and heat the oil on a medium to high heat.
  3.  When oil is hot, add the potato pieces one by one and fry them on a medium flame until they are well cooked, crisp, and nice golden brown in colour.  Stir occasionally.  Do not overcrowd the kadai.
  4.  When potatoes are well fried, remove them from the hot oil and place them in tissue papers to remove excess oil.
  5.  Repeat the same process with the remaining potatoes and keep aside for later use.

Method of Making Honey Chilli Potatoes:

  1.  Take a wok or a kadai and heat on a high heat.
  2.  When kadai is hot, add 2 tablespoons of cooking oil.
  3.  When oil is hot, add chopped garlic and slit green chillies to taste and mix well.
  4.  Saute the garlic on a high flame for 10-20 seconds, do not brown the garlic.
  5.  Add spring onion whites and saute for 1 minutes on a high flame.
  6.  Add cubed onions and chopped capsicum and saute on a high flame for 2-3 minutes.
  7.  Add soya sauce, red chilli sauce, green chilli sauce, black pepper powder to taste, and tomato ketchup and mix well.
  8.  Cook the sauce on a high flame for 10-20 seconds.
  9.  Add 1/2 cup water or as required to make sauce, honey, and vinegar and mix well.
  10.  Take a small mixing bowl and add 1 teaspoon of corn starch and 2-3 teaspoons of water and make a slurry.
  11.  Pour the corn starch slurry into the sauce and mix well.
  12.  Cook the sauce for another 2-3 minutes on a high heat, check for the seasoning and adjust accordingly.
  13.  Add fried potatoes and mix well.
  14.  Add dry roasted sesame seeds and mix well.
  15.  Saute the potatoes with the sauce on a high flame for 1-2 minutes.
  16.  Add some chopped spring onion greens and mix well.
  17.  Turn off the flame and transfer the honey chilli potatoes into a serving plate and serve hot.
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