Honey Chilli Potato is an Indo-Chinese street food snack that is so often presented hot, with the sweet, spicy, and tangy flavours thrown perfectly in balance. This dish is made up of crispy fried potato fingers tossed in a glossy honey-chilli sauce and is one of the favourites from street food stalls and Indian-Chinese fusion cuisine. Preparation begins with cutting potatoes into thin pieces resembling fingers, which are then parboiled and dusted with cornstarch or all-purpose flour. This dusting helps achieve a crunchy texture when deep-fried. An outer crispiness is achieved for the potato, yet soft inside. The sauce is important to Honey Chilli Potato. It is a mixture of honey, red chilli sauce, soy sauce, vinegar, and sometimes ketchup. This all together brings out the most perfect blend of flavours. Honey dissolves the sweetness along with the kick of the chilli sauce; soy adds a savoury flavour with a hint of umami depth, and vinegar brings out a slightly tangy taste that balances out the sweetness and spice. To add that extra punch, garlic, ginger, and green chillies are added to this dish, followed by the frying of potatoes until they turn golden crisp. This becomes a real toss of a lifetime when these exquisite potatoes turn out perfectly coated by this flavourful sauce. The last touches of it become sesame seeds and spring onions for garnish, adding crunch and freshness while touching up texture and visual appeal. Honey Chilli Potato should be served hot. That is the perfect snack for parties, as the contrasting textures of potato crunchiness and sauce stickiness make it mouthwatering for those people who appreciate real bold flavours. This snack pleases all generations because it can be enjoyed with other Indo-Chinese dishes.

• 4 medium potato
• 2 tbsp maida
• 1/2 tsp red chili powder
• 1/2 tsp black pepper powder
• Salt
• Oil
• 4 tbsp corn flour
• 1 tbsp soy sauce
• 1 tbsp red chili sauce
• 2 tbsp honey

• Start by scrubbing and peeling four medium potatoes.
• Slice to be French-fry-like long, thin strips. So the thinner the strips are when cut, the crunchier they will be after frying.
• Place the chopped potato strips in a bowl with cold water.
• Allow them to soak there for 15-20 minutes. This helps extract extra starch, which the potatoes will push out while frying. And voila. The crinkle is the most important part. Okay, let's begin with this.
• After soaking, remove excess moisture from the potato strips by putting them on a clean kitchen towel. Yes, soak the potatoes dry so that when you put the potatoes in the hot oil, there is not even a small amount of moisture on the potatoes, so they won't fry evenly and crisp up nicely.
• Take a bowl and add four tablespoons of cornflour, two tablespoons of maida, half-Tsp of red chilli powder, half-Tsp of black pepper powder, and half-Tsp of salt to your taste.
• Mix all these dry ingredients very well.
• Add the dry potato strips to the flour mixture.
• Mix all potato strips to get evenly covered with the flour mixture. This should ensure that all the strips get properly coated so you do not miss out on a crispy outer layer when frying.
• Heat oil in a deep frying pan or kadai over medium flame. Be sure to test the readiness of the oil by dropping in small pieces of potato – if they sizzle and come floating to the top of the oil, then the oil is ready for frying.
• Deep fry the potato strips in batches so that it does not overcrowd the pan. Fry the potatoes until it turns brownish and crispy for around 5-7 minutes a batch. Take out the fried potatoes from the paper towel drenched with excess oil. Place a small pan over medium heat.
• Add one tablespoon of oil. Heat the oil until hot. Add one tablespoon of finely crushed garlic and one tablespoon of finely crushed ginger. Saute for a minute or until fragrant. Add two tablespoons tomato ketchup, one tablespoon red chilli sauce, and one tablespoon soy sauce in that pan. Stir well and cook for 2-3 minutes, allowing you to combine all the flavours.
• Once the sauces are sufficiently cooked, add two tablespoons of honey to the pan. The honey will now colour the dish into a characteristic sweetness and slight glaze. Mix everything very well and cook for another 1 or 2 minutes.
• Add the crispy fried potatoes to the pan and toss them with honey chilli sauce. Stir gently so that every piece of potato gets evenly coated with the sauce. Cook for another 2-3 minutes, letting the potatoes absorb all the flavours of the sauce.
• Remove the potatoes from the sauce and transfer them to a serving dish. For garnish, chop the spring onion greens to an amount of about one tablespoon and scatter it on top of the potatoes along with 1Tsp of toasted sesame seeds.
• Fresh crunchiness complements the nutty flavour.
• Your Honey Chilli Potatoes are ready now. It tastes so good when served hot, so serve it as a snack or side dish right away. You can serve it with a dipping sauce like sweet chilli sauce for that extra kick.