Crispy Honey Chilli Potatoes (Air-Fryer Version)

There’s something magical about Indo-Chinese food — the aroma of garlic, the sweetness of honey, and the fiery hit of red chilli. Honey Chilli Potatoes is one of those dishes that brings back memories of college canteens, weekend restaurant outings, and friends fighting for the last crispy piece. In this recipe, I’m sharing a healthier, crispier version that gives you the same restaurant-style flavour with minimal ingredients and almost no oil. Desi-Chinese is always trending. This version is healthier and perfect for "guilt-free craving" readers.

Ingredients

For the Potatoes:

• 3 large potatoes (preferably a starchy variety like Russet or Yukon Gold)
• 3 tbsp cornflour (cornstarch)
• 1 tbsp all-purpose flour (optional, for extra structure)
• 1 tsp oil (plus extra for misting the air fryer basket)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper powder 

For the Honey Chilli Sauce & Stir-fry:

• 2 tbsp vegetable oil
• 1 tbsp garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 green chili, sliced (adjust to your spice preference)
• 1/2 small onion, diced or sliced
• 1/2 capsicum (bell pepper), diced or sliced
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• 2 tsp chili sauce (e.g., Sriracha or green chili sauce)
• 1 tsp vinegar
• 2-3 tbsp honey (adjust to desired sweetness)
• 1 tsp cornflour + 2 tbsp water (mixed to make a slurry for thickening the sauce)
• 2 tbsp white sesame seeds, toasted
• 2 tbsp spring onion greens, chopped (for garnish) 

Instructions

1. Prepare the Potatoes

• Peel and cut the potatoes into uniform finger shapes, similar to french fries, about 1/3-inch thick.
• Soak the cut potatoes in cold water for at least 15-20 minutes to remove excess starch, which helps them crisp up.
• Drain and pat them thoroughly dry with a kitchen towel. This is crucial for crispiness.
• Coat the dried potatoes in a bowl with cornflour, all-purpose flour (if using), salt, pepper, and 1 tsp of oil. Toss well until every piece is evenly coated. 

2. Air Fry the Potatoes

• Preheat your air fryer to 180°C (350°F) for 5-10 minutes.
• Place the coated potato fingers in the air fryer basket in a single layer, ensuring they are not overcrowded. Cook in batches if necessary.
• Air fry for 15-20 minutes, shaking the basket halfway through, until they are golden brown and crispy.
• Remove the crispy fries and set them aside on a wire rack to prevent them from getting soggy. 

3. Prepare the Honey Chilli Sauce

• Heat 2 tbsp of oil in a large pan or wok over high heat.
• Add the chopped garlic, ginger, green chili, and a portion of the sesame seeds. Sauté for a few seconds until fragrant.
• Add the diced onion and capsicum. Sauté for 1-2 minutes; the vegetables should remain slightly crunchy, not overcooked.
• Stir in the tomato ketchup, soy sauce, chili sauce, and vinegar. Cook for about 30 seconds.
• Pour in the cornflour slurry (cornflour mixed with water) and stir constantly until the sauce thickens and becomes glossy.
• Turn off the heat and mix in the honey, the remaining sesame seeds, and most of the chopped spring onion greens. 

4. Combine and Serve

• Add the hot, crispy air-fried potatoes to the wok with the sauce.
• Toss gently to coat all the potatoes evenly. Do this quickly to maintain their crispness.
• Transfer to a serving dish and garnish with the remaining spring onion greens and a sprinkle of sesame seeds.
• Serve immediately while hot and crispy

A simple yet tasty delicious snack option for a rainy weather. A perfect guilt - free craving option.