Honey Chilli Potato Recipes
Crispy potato wedges tossed in a syrupy, garlicky honey-chilli glaze for an addictive sweet and spicy snack.
Servings: 4 servings
Calories: 280kcal
Equipment
- Heavy skillet or wok - for quick, even high-heat tossing
- Deep frying pan or air fryer - to crisp the potatoes
- Wire rack or paper towels - to drain excess oil and keep crispness
Ingredients
- 900 g Russet potatoes
- 30 g cornflour
- 10 g kosher salt
- 60 ml honey
- 30 ml soy sauce
- 15 ml rice vinegar
- 15 ml tomato ketchup
- 10 g garlic minced
- 5 g chilli flakes
- 30 ml neutral oil
- 10 g sesame seeds
Instructions
- Soak and par-cook: Place potato wedges in cold water for 20 minutes to remove excess starch, then pat dry. Boil in salted water for 5 minutes until just tender - you want a slight give, not falling apart.
- Dry and dust: Drain thoroughly and dry on a wire rack for 10 minutes. Toss with cornflour and a pinch of salt until evenly coated; the cornflour yields the signature crackle.
- Fry or air-fry crisp: Heat oil to 180 C / 350 F. Fry wedges in batches until golden and deeply crisp, about 6-8 minutes per batch, or air-fry at 200 C / 400 F for 20 minutes, flipping halfway.
- Rest to retain crunch: Transfer cooked wedges to a wire rack so steam escapes. This keeps the exterior from softening and preserves textural contrast.
- Make the glaze: In a skillet over medium heat, warm oil and sauté garlic until fragrant, about 20 seconds. Add honey, soy sauce, rice vinegar and ketchup. Stir until glossy and thickened - about 2 minutes; you’ll smell caramel notes and tangy steam.
- Finish with chilli: Add chilli flakes or sliced fresh chilli and toasted sesame seeds to the sauce. Toss off heat once the sauce clings to the spoon with a syrupy ribbon.
- Toss and serve hot: Place crisp wedges back in the skillet, toss gently until each piece is lightly glazed. Serve immediately so the contrast between crunchy shell and sticky glaze is at its peak.
Notes
- Soaking is key: Ice water removes excess starch to prevent gummy centers and up crispy potential.
- Double crisp: Frying or air-frying twice gives superior crunch; let them rest between cooks.
- Control sweetness: Adjust honey and vinegar ratio if you prefer more heat or tang.