Crispy Honey Chilli Potatoes So Easy To Make at Home!

Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. You can use the same recipe to make honey chilli cauliflower, honey chilli mushrooms, honey chilli lotus stem etc – the possibilities are really endless!

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Prep Time: 10 minutes

 

Cook Time: 30 minutes

 

Yield: 4 Servings

 

Category: Appetiser

 

Method: Deep Frying

 

Cuisine: Chinese

DESCRIPTION

Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking to get every last bit of sauce!

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INGREDIENTS

• 4-5 medium Potatoes, peeled and cut into fingers
• Oil for deep frying

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 2 teaspoon Salt

Second Coating:

• 3 tablespoon All Purpose Flour
• 3 tablespoon Corn Flour
• 1/4 teaspoon Black Pepper
• 2-3 tablespoon Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon finely chopped Garlic
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 1 teaspoon Soy Sauce
• 2 tablespoon Tomato Ketchup
• 1 1/2 tablespoon Honey
• 1 teaspoon Red Chilli Paste
• 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
• 2 tablespoon chopped Spring Onion (green part only)

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INSTRUCTIONS

1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

NOTES

• You may adjust the quantity of honey as per your taste
• Its important to cut the potato fingers evenly so that they cook evenly
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#02

Avocado, Prosciutto, and Egg Open-Faced Sandwich

INGREDIENTS:

2 tablespoons olive oil, plus more for serving 4 large eggs kosher salt and black pepper 4 large slices country bread, toasted 1 avocado, sliced 2 ounces sliced prosciutto

Directions:

Step 1
Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.

Step 2
Dividing evenly, top the bread with the avocado, prosciutto, and eggs.

Step 3

Serve drizzled with additional oil and sprinkled with pepper.

Recipes#
2/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#01

Crock Pot Cheesy Pasta and Beef Casserole

INGREDIENTS:

. 1 tbsp canola oil
. 1 pound ground beef
. ½ cup chopped onion
. 1 tsp Worcestshire Sauce
. ½ tsp dry mustard
. ½ tsp salt
. ½ tsp pepper
. ¼ tsp garlic powder
. ¼ tsp onion powder
. 2 8oz cans tomato sauce
. 14. 5 oz can diced tomatoes in basil, garlic and oregano
. 1 pound penne pasta
. 2 cups shredded cheddar cheese

Method:

Step 1
Heat oil in a large skillet and brown beef

Step 2
Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes

Step 3
Cover and cook on low for 8 hours

Step 4
Cook pasta on stove top according to directions

Step 5
Stir cooked pasta into beef mixture just before serving

Step 7
Top with Cheddar cheese.

Recipes#
1/5

Easy Garlic Chicken

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices..

Easy Garlic Chicken

INGREDIENTS:

    . 4 boneless skinless chicken breasts
    . 4 garlic cloves, minced
    . 4 tablespoons brown sugar
    . 1 tablespoon olive oil
    . additional herbs and spices, as desired

Directions:

    1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
   
2. In small sauté pan, sauté garlic with the oil until tender.
   
3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
   
4. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
   
5. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Slow Cooker Mozzarella Stuffed Meatballs

INGREDIENTS:

. 1 pound ground beef
. 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
. 1 egg + 1 egg yolk
. 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
. 1 teaspoon onion powder
. 1 tablespoon Italian seasoning
. 1 teaspoon salt
. ½ teaspoon black pepper
. 3-4 mozzarella cheese sticks (string cheese)
marinara or alfredo sauce, for dipping

INSTRUCTIONS:

1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

2.Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.

3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!

Irish Eggs Benedict With Corned Beef And Cabbage Hash

INGREDIENTS:

For the Corned Beef Brisket
. 1 whole yellow onion, quartered
. 3 pound corned beef brisket
. 8 ounces Guinness
Water

For the Irish Soda Bread
. I used this recipe from Eat Live Run. (The only alteration I made was eliminating the oats.)

For the Hollandaise Sauce
. I used this recipe from Tyler Florence. (I've used this multiple times and it always comes out perfect! Tip: An electric whisk will make this SO easy and fast!)

For the Corned Beef and Cabbage Hash
. 2 Tablespoons Butter
. 1/2 head cabbage
. 1 pound potatoes, boiled until cooked
. salt and pepper

For the Assembly
. 2 Tomatoes, sliced
. 4-6 cups fresh spinach, wilted
. 6 eggs,poached (Here is a great and easy how-to!)

Directions:

1. The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.

2. Place in the beef brisket, fatty side up.

3. Pour the beer over the brisket, and pour water over it until it is almost covered.

4. Put the lid on and cook on low overnight for 10 hours.

5. In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.

6. In the meantime, make your Irish Soda Bread, bake it, and set it aside.

7. Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you're ready to use it, just add a few drops of water until its back to its correct consistency!)

8. To assemble, toast a slice of the Irish soda bread, and cut it in half.

9. Place a slice of tomato on each half, followed by a spoonful of wilted spinach.

10. Add on a slice or two of the beef brisket. Place a poached egg on top.

11. Spoon on some hollandaise sauce.

To make the Corned Beef and Cabbage Hash

12. Roughly smash up the boiled potatoes.

13. Add in 2 cups of chopped up corned beef, and some salt and pepper

14. Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.

15. Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.

16. Cook until brown and flip cooking the other side until brown. Roughly toss.

17. In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.

18. Cover and cook until softened.

19. Once done, drain all except 1 tablespoon of the liquid.

20. Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.

Grilled Chicken with Lemon Basil Pasta

INGREDIENTS:

. 4 whole Grilled Chicken Breasts, Sliced
. 1 pound Penne Pasta, Cooked Until Al Dente
. 1/2 stick Butter
. 3 whole Lemons, Juiced
. 3/4 cups Heavy Cream
. 1/4 cup Half-and-half
. 1-1/2 cup Grated Parmesan Cheese (or Romano)
. Salt And Freshly Ground Black Pepper, To Taste
. 20 whole Basil Leaves, Chopped

Preparation Instructions:

1. Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

2. In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

3. Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Baked Chicken and Spinach Flautas

INGREDIENTS:

1 pound boneless, skinless Chicken Thighs (about 4)
16 ounces Beer (or chicken broth)
2 cups Water
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1 Jalapeno Pepper, minced
3 cups Baby Spinach, chopped
5 burrito-size Flour Tortillas (9 inches)
6 ounces Queso Quesadilla or other melting cheese, shredded
1 teaspoon Olive Oil, or cooking spray
Salsa, for serving

Preparation:

1.Preheat the oven to 450*F.

2.Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.

3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.

4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.

5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Nutrition Information

Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5

Spinach and Artichoke Quiche

INGREDIENTS:

1 cup all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces, 8 Tbsp) butter
2 to 2 1/2 Tbsp of water
One 9-inch pie dish
Quiche:
1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water)
6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped
1 Tbsp butter
1/2 cup minced shallots
2 teaspoons grated lemon zest
4 eggs (large)
1 cup milk
1/2 cup heavy whipping cream
4 ounces goat cheese
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 Tbsp minced chives or green onion greens

Method:
1a: In a medium bowl, whisk together the flour and salt. Cut the butter into cubes and use your (clean) hands to work the butter into the flour until you have a mixture that looks like a coarse meal with pieces of butter no bigger than a pea. Sprinkle water onto the flour mixture a little at a time, and work the dough with your hands until the dough can be formed into a ball. Flatten the ball into a disk and wrap with plastic wrap. Chill for at least 1 hour.
spinach-artichoke-quiche-method-600-1 spinach-artichoke-quiche-method-600-2

1b: When you are ready to roll out the dough, remove the disk from the refrigerator and let come to room temp for 10 minutes. Roll out the dough on a lightly floured surface to a diameter 2 inches wider than your pie or tart pan. Drape the rolled out dough over the pie or tart pan and press the dough into the sides of the pan. Trim and crimp the edges. Place in freezer for 30 minutes to an hour.
spinach-artichoke-quiche-method-600-3 spinach-artichoke-quiche-method-600-4
At this point, if you want, you can "blind bake" the crust. Pre-baking the crust will ensure that the bottom crust is browned and won't get soggy. I often skip this step and find that although the bottom crust might not get browned, it's usually perfectly palatable. To pre-bake the crust, line the inside with aluminum foil and fill it with pie weights such as beans. The foil and the pie weights will help keep the sides of the crust from sliding down as it bakes. Bake for 15 minutes at 375°F, then remove the foil and weights, prick the bottom of the crust with the tines of a fork , and bake for another 10 minutes. Let cool down a bit before filling with the quiche custard filling.

2:  Melt butter in a small saucepan on medium heat. Add the minced shallots and cook 3 to 4 minutes until translucent. Remove from heat.
spinach-artichoke-quiche-method-600-5

3:  Preheat oven to 375°F. Beat the eggs in a large bowl. Add the goat cheese and whisk until smooth. Whisk in the milk, cream, salt, pepper, chopped spinach, chopped artichokes, the cooked shallots, lemon zest, and the chives.
spinach-artichoke-quiche-method-600-6 spinach-artichoke-quiche-method-600-7

4: Pour filling into the frozen pie crust. (If you are using a tart pan with a removable bottom, you may want to put the pan on a foil lined or rimmed sheet pan.) Place in oven. Bake at 375°F for 10 minutes, then reduce the heat to 350°F and cook for 30 minutes, or until the center of the quiche has set.
spinach-artichoke-quiche-method-600-8

5: Remove from oven and let sit and cool to room temperature before slicing and serving.