Honey chilly potatoes are one of my favorite indo chinese dish and ordered often when we visit any chinese restaurant. I enjoy making this at home too as its too simple. I don’t deep fry the potatoes but they still tastes great. I generally make them with regular potatoes as I hardly find baby potatoes when I need them. And luckily I got these this time in our societies vegetable vendor and made these out if them. As the name suggests, these are spicy and sweet at the same time. You can totally make it as per your taste. I love it spicy so add lots of green chillies. You don’t need to add any salt to this dish at all as we are using sauces here. These are not deep fried, but still tastes great and super easy to make too. If using regular potatoes, boil them but make sure they don’t get mushy. Chop them in cubes and rest follow the same method mentioned below. Refrigerated potatoes works great in this recipe. They don’t break and are easy to fry. I have heard we should not cook honey so I add it at the end after the flame is off 😀 I have used all the sauces from chings.
250 gms baby potatoes, boiled and skin removed
1/2 cup colored bell peppers, chopped in cubes
1/4 cup spring onions, chopped (optional)
1 tbsp garlic, finely chopped
Green chilies finely chopped as per ur taste
1 tsp ginger, grated or finely chopped
1 tbsp soya sauce
2 tbsp red chili sauce
1 tsp vinegar
2 to 3 tbsp honey (I used 2 tbsp)
1 tsp ketchup (optional, I didn’t add)
1 tbsp corn flour
2 tbsp oil
Take potatoes in a mixing bowl, add cornflour. Toss it so that the potatoes are nicely coated with cornflour. Keep aside. Heat a pan very nicely. It should be smoking hot. Keep the flame low and add a tbsp of oil and heat it nicely too. Add marinated baby potatoes to it and saute them in low flame. It will take some 5 to 8 minutes for the potatoes to be a little crunchy from outside. Please remember the pan and oil needs to be really hot otherwise potatoes will stick to the pan. Once done, remove the baby potatoes from the pan and in the same pan add some oil. Keep the flame low. Add finely chopped ginger, garlic and chilly. Be careful here as chilies crackle and also make sure not to burn them. Add chopped bell peppers and toss. Now saute the bell peppers in high flame for a few seconds. We want the bell peppers to be a little crunchy. Keep the flame low and add all the sauces and vinegar, mix. Add the baby potatoes and spring onions leaving some greens for garnishing. Toss everything nicely, cook for a minute and switch off the gas. Now add honey as per your taste ( I added 2 tbsp). Garnish with sesame seeds and spring onions greens. Serve immediately.