Crunchy Honey Chilli Potatoes – so easy to make at home!

  • Home
  • Food
  • Crunchy Honey Chilli Potatoes – so easy to make at home!

Crunchy Honey Chilli Potatoes – so easy to make at home!

Crunchy Honey Chilli Potatoes

Crunchy Honey Chilli Potatoes is a Super Addictive Snack – Fried Chilli Potato Fingers tossed in Sesame Honey Chilli Sauce that is sweet and spicy and will give you sticky fingers; that you will lick clean!

If you’ve ever eaten Honey Chilli Potatoes, what stands out is how crunchy these potatoes are despite being tossed in the sauce. They retain their signature crunch, precisely what this recipe is all about.

I went all out to get that texture and taste. Ensure the soaked potatoes don’t hit the table because that’s what makes these honey chilli potatoes so great. And you know me, when we’re on a mission, we go out. So this recipe was tested many times with different batters, ratios, timings etc. And finally, we concluded that the potato fingers have to fry the batter twice.

How to make Crunchy Honey Chilli Potatoes


To make Super Crispy Honey Chilli Potato, first of all, fry the potato fingers twice in the batter. By deep-frying them just once, the potatoes do not hold their shape and become soft after a few minutes. So the potatoes are first wrapped in a dry mixture, deep-fried until almost cooked, and then cooled slightly. They are then coated in another layer of batter and deep-fried again until they are crunchy on the outside and are thoroughly cooked from the inside. This is a similar technique that many people use to make french fries.

The final step is to coat them in a sesame honey chilli sauce, which adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

To fry these potatoes, you will need:

Potatoes: Use old potatoes. It should be cut to thickness, about 2-3 inches long. Ideally, cut them all to the same size so that they cook simultaneously.

Chilli paste: Basically, dried red chillies soaked in hot water for 10-15 minutes and ground chillies to make a paste

Chilli powder: Ground red chilli powder, different from the ‘chilli powder’ you find in the U.S., which is a spice blend found in

Honey chilli sauce is addictive. It’s sweet, spicy, sticky and has a coating like on potatoes. This is not meant to be a sauce.

Garlic: Finely chopped – because lots of flavour bombs!

Honey: Plain honey, flavoured won’t do well here

Ketchup: It Has the Right Balance and Umami

Soy Sauce: Light soy sauce to add saltiness and rich flavour

Chilli Paste and Chilli Flakes: This is something to pack in the heat. If you’re not a fan, reduce both amounts in the sauce.

Sesame: They add flavour and crunch and cause the sauce to stick to potatoes.

Cornflour: Thickening agent, can be substituted with potato starch or tapioca starch

Vinegar: To add some acidity and balance

Crunchy Honey Chilli Potatoes

How to make Crispy Honey Chilli Potato – Step by Step

The detailed recipe is divided into three steps to help you with this recipe!

  1. First Coat + First Fry
  • Mix all the ingredients for the dry batter – chilli powder, chilli paste, garlic paste, all-purpose flour, cornflour and salt. It will become a rough sawdust-like mixture
  • Add potatoes and coat well in the dry batter.
  • Deep fry the potatoes in batches. Add potatoes one at a time, so they don’t stick together
  • Deep fry for a few minutes on a medium flame till the potatoes are almost cooked and golden brown. remove and set aside

Crunchy Honey Chilli Potatoes

  1. Second Coat + Double Fry
  2. Make a thick batter by mixing all-purpose flour, cornflour, black pepper and water
  3. Dip each half fried potato stick in it
  4. Fry the potatoes wrapped in batter on high flame. Make sure to add potatoes one by one, so don’t stick too much to each other. Fry the potatoes in batches so you don’t overdo the pan
  5. Fry until golden brown. Remove a tissue plate and keep it aside
  6. Pouring Honey into Chilli Sauce
  7. As soon as the potatoes are roasted, heat oil in a large pan and add garlic. Fry the garlic for 30 seconds. don’t let it turn brown
  8. Add sesame seeds and fry for another 30 seconds, taking care not to brown them or they may taste burnt
  9. Add soy sauce, honey, ketchup, chilli paste, chilli flakes, vinegar and water and mix well
  10. Add potatoes and toss well so that the sauce covers the potatoes
  11. Add the cornflour batter and toss again for a minute or two until the cornflour is cooked
  12. Honey Chilli Potatoes are ready to go!

Crunchy Honey Chilli Potatoes


These are not particularly clever, and they shouldn’t be. Because they are not aside. They are an appetiser or more like a bar snack to serve with beer or mocktails. So what you should do is hand out some toothpicks and let people dig in, or if your friends are like us, they’ll use their fingers.

expert tips

  • It is essential to cut the potato fingers into a uniform size to cook evenly while frying. I like to cut them inch to inch thick
  • The oil temperature should be between 175C to 180C for frying potato fingers.
  • You will need about two cups of oil for deep frying, and you can use the same oil for the second frying.
  • You can adjust the quantity of honey according to your taste.
  • A skillet is the best way to coat potatoes in sauce, as it provides enough room to toss them around, but if you don’t have one, feel free to use a frying pan.


Leave a Comment