These honey chilli potatoes are one of those recipes that disappear fast once you put them on the table. They’re crispy on the outside, soft inside, and coated in a sticky sweet and spicy sauce. I like making this when I want something fun like these Fried Chicken Tacos and a bit different from regular potato fries. And if you pair these honey chilli potatoes with my Sticky Chicken Wings you will be left wanting more!

Why You Will Love This Honey Chilli Potatoes Recipe

These honey chilli potatoes are great because you get that mix of crispy texture and bold flavor in every bite. The sauce is sweet from the honey with a bit of heat from the chili sauce, so it balances really well. Another reason I like this recipe is that it’s quick to make and works for snacks, sides, or even party food. You can also use the same sauce for other things like chicken or tofu.

What You Will Need

You will need potatoes, which are cut into thin strips and fried until crispy. Corn flour (or all-purpose flour or rice flour) helps give the potatoes that crisp coating.

Oil is used for frying and also for making the sauce.

For flavor you will use onion, garlic, and ginger, which are cooked together to build the base of the sauce.

Soy sauce adds a salty depth, while chili sauce gives the heat. Honey balances everything with sweetness and creates that sticky glaze.

Spring onions and cilantro are used at the end for a fresh finish.

Ingredients

• 3 medium potatoes or 2 large potatoes
• 3 tablespoons corn flour (or all-purpose flour or rice flour)
• Salt, to taste
• Oil, for frying
• 1 onion, chopped lengthwise
• 3 cloves garlic, chopped
• 1 inch ginger, chopped
• 3 spring onions, chopped
• 1 tablespoon soy sauce
• 3 tablespoons chili sauce (like sriracha), adjust to taste
• 2 to 3 tablespoons honey, adjust to taste
• 1 tablespoon oil
• Spring onions, for garnish
• Cilantro, for garnish

How to Make Honey Chilli Potatoes

Start by washing and peeling the potatoes, then cut them into thin strips like fries.

If you have time, soak the cut potatoes in water for about 30 minutes, then drain. If not, you can skip this step.

Place the potatoes in a bowl, add corn flour and salt, and toss until they are lightly coated.

Heat oil in a pan for frying. Once the oil is hot, add the potatoes and fry until they turn golden and crispy. Remove them and place on paper towels to drain excess oil.

In another pan heat 1 tablespoon of oil. Add the onion, garlic, ginger, and spring onions and cook until the onions soften.

Add the soy sauce, chili sauce, and honey, then mix everything together. Let the sauce cook on medium heat until it starts to bubble slightly.

If the sauce feels too thick, add a small splash of water to loosen it.

Add the fried potatoes to the sauce just before serving and toss until they are evenly coated.

Garnish with spring onions and cilantro, then serve right away.

Tips

• Don’t add the potatoes to the sauce too early or they will lose their crisp texture.
• Use high-starch potatoes for better crispiness.
• Taste the sauce and adjust the sweetness or spice to your preference.