Honey Chilli Potato

  • 28 Apr - 04 May, 2018
  • Mag The Weekly
  • Cookery


For potato wedges:

· 2 potatoes cut in wedges

· 1tsp salt

· 2tbsp corn flour

· ½ tsp pepper crushed

· Oil for deep frying

For honey chilli sauce:

· 2tsp oil

· 1 clove garlic, finely chopped

· 1-inch ginger, finely chopped

· 2 green chilli slit

· 4tbsp spring onion, chopped

· ¼ onions

· ½ capsicum, cubed

· 1 tsp chilli sauce

· 2tbsp tomato sauce

· 2tbsp soy sauce

· 1tbsp vinegar

· ¼ tsp salt

· 1tbsp corn flour

· 2tbsp honey

· 1tsp sesame, roasted


Mix in all the ingredient for potato wedges except oil and deep fry them on medium flame until they’re golden. To make the honey chilli sauce, heat oil and sauté garlic, ginger, green chilli and half of spring onion in a large wok. Further sauté the onion and capsicum on high flame. Now, add chilli sauce, tomato sauce, soy sauce, vinegar and salt. Sauté on high flame for 30 seconds. Now, mix corn flour in one-fourth cup of water without any lumps. Pour the corn flour mixture in the sauce and stir continuously till it turns translucent. Turn off the flame and add honey and mix well. Add fried potato and mix gently. Then add the remaining spring onions and roasted sesame seeds. Mix well serve with fried rice.