Crispy Chili Potato Recipe
Crispy Chili Potato is a popular Indo-Chinese appetizer featuring golden fried potato batons tossed in a bold, sweet, and spicy sauce. The potatoes are first coated and fried to achieve a delicate crunch, then glazed in a vibrant mixture of soy sauce, chili, garlic, and vinegar. This dish offers a perfect balance of textures and flavors, with the crispiness of the potatoes complementing the sticky, umami-rich glaze. An ideal starter or side dish, it is commonly served as a restaurant-style treat that is both visually appealing and deeply satisfying
Ingredients For Crispy Potatoes
5-6 Medium size potato
A pinch salt
1/2 Cup corn flour
1/2 Cup maida (refined flour)
Salt to taste
1 Tablespoon baking powder
Oil for frying
For Chili Potatoes
2 Tablespoon oil
1/4 Cup onions chopped
1/4 Cup garlic chopped
1 Inch ginger chopped
1 Tablespoon coriander stems chopped
12-15 NOS green chili
3-4 Green chili paste
150-200 Ml hot water
2 Tablespoon light soy sauce
2 Tablespoon dark soy sauce (for colour)
1 Tablespoon vinegar
Sugar a pinch
Salt to taste
A pinch white pepper powder
1/3rd cup capsicum
1/3rd cup onions
2 Tablespoon spring onion bulbs
1 Tablespoon fresh coriander
Corn flour – 2 tablespoon + water – 50 ml
A handful of spring onion greens
Step:1
Peel the skin of the potatoes and trim of the side , further cut into 1 cm thick and 3 inch long batons
Step:2
Set water for boiling in a stock pot , add salt and further add the potato batons , and blanch the potatoes until its 80% cooked . After blanching the potatoes , transfer the potatoes over a wide vessel and cool down
Step:3
Further , take a mixing bowl , add corn flour maida , salt and baking powder , mix well and add water gradually to make a semi thick batter , whisk well to make a lump free batter
Step:4
Set oil in wok on medium heat for frying . Further coat the blanched potatoes with the batter , and drop in hot oil , deep fry the potatoes on medium heat until its crisp and light golden brown in colour . Remove over an absorbent paper , crispy potato batons are ready , keep aside to be used for making the potato chili
Step:5
For making the chili potato , set a Chinese wok or non-stick wok on high heat , add oil and swirl the wok to coat it well , further add onions , garlic , ginger and coriander stems , stir and cook on high flame for a minutes
Step:6
Further add green chilies , green chili paste and veg stock , stir well and bring to a boil , further add light soy sauce , dark soy sauce , vinegar , sugar a pinch , salt to taste and white pepper powder , stir well
Step:7
Further add the capsicum , onions , spring onion bulbs and freshly chopped coriander leaves , stir well
Step:8
Take a small bowl , add corn flour and water , mix well to make a lump free slurry , add the slurry add the slurry and cook until the sauce thickens
Step:9
Further add spring onion greens and lower the flame , now add the crispy fried potatoes , and toss to coat the sauce well with potatoes , do not overmix . Toss it briefly , garnish with some more spring onion greens , your potato chili is ready serve hot with some schezwan sauce
FAQs
1. How do I get my potatoes really crispy?
Double Fry: Fry once at a lower temperature to cook through, then again at a high temperature to crisp up.
Cornflour Coating: Toss the boiled potatoes in cornflour before frying. This creates a thin, crispy layer.
Ensure Dryness: Pat the boiled potato cubes completely dry before coating them.
2. What is the secret to the authentic restaurant-style sauce?
The Sauce Base: A combination of soy sauce, tomato ketchup, and chili sauce creates the classic flavor.
Aromatics: Sauté garlic, ginger, and fresh chilies on high heat to infuse the oil.
Slurry: Use a cornstarch water slurry to thicken the sauce so it clings to the potatoes.
3. Can I make this recipe without deep-frying?
Yes.
Air Fryer: Toss the cornflour coated potatoes in oil and air fry at a high temperature until crispy.
Oven-Bake: Bake the coated potatoes on a greased tray in a hot oven, flipping halfway.
4. My sauce turned out too watery. How can I fix it?
Use a Slurry: Add a mixture of 1 tsp cornstarch and 2 tbsp water to the simmering sauce while stirring.
Reduce: Let the sauce cook for a longer time on medium-high heat to evaporate excess liquid.
5. Can I prepare any components in advance?
Yes.
Boil and coat the potatoes in cornflour a few hours ahead. Keep them in the fridge.
Chop all the vegetables and mix the sauce ingredients in a bowl ahead of time.