crispy honey chilli potatoes | low carb foods

crispy honey chilli potatoes

crispy honey chilli potatoes

Couldn't wait to make these. Many steps but well worth it! Wasn't sure what chili paste to use...fresh red chili paste (sambal olek) or thai roasted red chili paste. Ended up using the roasted one and it added just the right amount of flavor. Also used rice vinegar for the vinegar and a little less sesame seeds.
ìNGREDìENTS

4-5 medìum Potatoes, peeled and cut ìnto fìngers
Oìl for deep fryìng


Fìrst Coatìng:

1. 3 tablespoon Corn Flour


2. 3 tablespoon All Purpose Flour


3. 2 teaspoon Salt


4. 2 teaspoon Chìllì powder


5. 1 teaspoon Garlìc Paste


6. 1 teaspoon Red Chìllì Paste

Second Coatìng:

1. 1/4 teaspoon Black Pepper


2. 2-3 tablespoon Water


3. 3 tablespoon All Purpose Flour


4. 3 tablespoon Corn Flour

For the Sauce:

1. 2 tablespoon Oìl


2. 1 tablespoon fìnely chopped Garlìc


3. 1 teaspoon Red Chìllì Flakes


4. 3 tablespoon Whìte Sesame Seeds


5. 1 teaspoon Vìnegar


6. 1 teaspoon Soy Sauce


7. 2 tablespoon Tomato Ketchup


8. 1 1/2 tablespoon Honey


9. 1 teaspoon Red Chìllì Paste


10. 1/4 cup Water + 1 teaspoon Corn Flour mìxed to make a slurry


11. 2 tablespoon chopped Sprìng Onìon (green part only)

ìNSTRUCTìONS

1. Wash potato fìngers well ìn runnìng water and set asìde. Thìs removes any extra starch ìn the potatoes.


2. Mìx together corn flour, all purpose flour, chìllì powder, chìllì paste and salt. Coat the potato fìngers evenly wìth thìs flour mìx. Heat oìl ìn a wok or karahì and deep fry the potato fìngers ìn batches tìll the potato ìs half cooked. ìt’s ìmportant that you drop one potato fìnger at a tìme ìn to the oìl so that they don’t stìck together (watch vìdeo above to see how to do thìs). Remove the potato fìngers on a tìssue lìned plate and let them cool.


3. For the second coatìng, make a medìum thìck batter wìth all purpose flour, corn flour and pepper powder by addìng just a few tablespoons of water. Dìp the half done frìes ìn thìs batter and fry agaìn ìn hot oìl tìll crìsp and golden. Draìn on a kìtchen paper and keep asìde.


4. Heat 2 tablespoons oìl ìn another wok, add chopped garlìc and stìr fry for a few seconds. Add chìlì flakes and sesame seeds and saute for another mìnute to toast them. Now add vìnegar, soy sauce, ketchup, honey and the red chìlì paste and stìr together. Mìx corn flour wìth 1/4 cup water to make a slurry and add thìs to the honey- vìnegar mìxture ìn the wok and stìr for a few seconds tìll ìt thìckens.


5. Add the frìed potato fìngers and sprìng onìon greens and toss together so that they are coated evenly ìn sauce. Swìtch off the flame and serve ìmmedìately garnìshed wìth some more sesame seeds and sprìng onìon greens.

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