Crispy Honey Chilli Potatoes

Crispy honey chilli potatoes are the ultimate Indo-Chinese snack: golden potato cubes fried shatteringly crisp, then tossed in a sticky, glossy glaze that hits sweet, hot and garlicky all at once.

The secret is a light cornflour coating and double-frying — the first fry cooks them through, the second turns them into crackly nuggets that stay crisp even under the sauce.

Make them for game night, party platters or a bold side dish, and scatter generously with sesame seeds and spring onions before serving.

Ingredients

For the potatoes

• 800 g (about 4 medium) potatoes, peeled and cut into 2 cm cubes
• 60 g (½ cup) cornflour (cornstarch)
• 1 tsp salt, plus extra for the water
• ½ tsp black pepper
• Neutral oil, for deep-frying

For the honey chilli glaze

• 3 tbsp honey
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or white vinegar
• 1 tsp chilli flakes, plus more to taste
• 4 garlic cloves (20 g), finely minced
• 1 tsp finely grated fresh ginger
• 2 tbsp water

To finish

• 2 tbsp toasted sesame seeds
• 3 spring onions, thinly sliced

Instructions

1. Parboil: Boil the potato cubes in salted water for 6–7 minutes until just tender at the edges but still firm in the centre. Drain well and let steam-dry for 5 minutes.
2. Coat: Toss the dry potatoes with cornflour, salt and black pepper until every cube is lightly dusted and dry to the touch.
3. First fry: Heat oil to 160°C (320°F) and fry the potatoes in batches for 5–6 minutes until pale and set. Lift out and drain; they will not be browned yet.
4. Second fry: Raise the oil to 190°C (375°F) and fry again for 3–4 minutes until deeply golden and crisp. Drain on a rack — they should sound hollow when tapped.
5. Make the glaze: In a large wok or pan, sizzle the garlic, ginger and chilli flakes in a teaspoon of oil for 30 seconds until fragrant. Add the honey, ketchup, soy sauce, vinegar and water and simmer 1–2 minutes until syrupy and glossy.
6. Toss and serve: Add the hot crisp potatoes to the glaze and toss quickly to coat every cube. Serve immediately, scattered with sesame seeds and spring onions.

Tips for the best result

• Steam-drying the parboiled potatoes is what makes the cornflour coating stick and turn glassy-crisp.
• Toss the potatoes in the glaze at the very last moment — the longer they sit, the softer they get.
• Adjust the heat: swap chilli flakes for fresh sliced red chillies if you like a brighter burn.
• For a lighter version, air-fry the coated cubes at 200°C (400°F) for 18–20 minutes, shaking once.

Storing and reheating

These are best eaten fresh within 15 minutes. Leftovers keep 1 day in the fridge; recrisp in a hot oven at 220°C (425°F) for 8–10 minutes. Do not freeze — the coating turns soggy.

Frequently asked questions

Why are my honey chilli potatoes not crispy?

The potatoes were damp when coated, or the oil was too cool. Steam-dry them well and keep the oil at temperature between batches.

Can I bake these instead of frying?

Yes — toss the coated cubes with 2 tablespoons of oil and bake at 220°C (425°F) for 30–35 minutes, turning once, until crisp.

What potatoes work best?

Floury potatoes like Maris Piper or Russet give the crispiest edges; waxy potatoes stay softer.

Is this dish very spicy?

It has a warm kick balanced by honey. Halve the chilli flakes for a mild version, or double them for a fiery one.