Recipe for Sticky-Sweet Honey Chilli Potatoes

Indo-Chinese food, a creation unique to the Indian-Chinese community here, is deeply loved across India. It tells the fascinating story of China's deep influence on Indian food culture, regardless of the strained geo-political relations between the countries. Read more on this here.

These sticky, saucy potatoes are the perfect side to your Indo-Chinese meal. 

Recipe: Sticky-Sweet Honey Chilli Potatoes

(serves 4)
Ingredients
5 potatoes, cut into matchsticks
1 green capsicum, sliced thinly
2 spring onions, chopped
2.5 tbsp garlic paste
2 tbsp cornflour
5 tbsp honey
1 tsp soy sauce
4 tbsp Schezwan chili sauce (recipe below)
2 tbsp sesame oil

For the Schezwan sauce
20 dried red chillies
1 tbsp brown sugar
1.5 tbsp ginger garlic paste
1 red onion, diced
3 Sichuan peppercorns
2 tbsp chopped celery
1 tbsp soy sauce
4 tsp sesame oil
3 tbsp vinegar

Method
Prepare the Schezwan sauce: Dry roast the red chilies in a pan for 3-4 minutes and then transfer to boiling water for another 5 minutes. Drain them and remove the stems.

In some oil, sauté the onions, ginger-garlic and celery until the onion and celery are translucent. Then transfer this mixture to a blender with the red chilies, brown sugar, Sichuan peppercorns and soy sauce. Blend to a smooth consistency and transfer back to the pan. Cook on a low simmer for 8-10 minutes and then turn off the heat and mix in the sesame oil and vinegar.

In a bowl, coat the potatoes with the cornflour. Mix well and set aside.

In another bowl, mix together the Schezwan chili sauce, the soy sauce, honey and sesame oil. Set aside

Heat 5 tbsp oil in a wok on high heat and fry your potatoes. When they are cooked through, add in the green capsicum and toss for 2 minutes. You want to keep the capsicum crunchy, so don’t overcook!

Now add in your sauce mixture and coat the potatoes and capsicum well with the mixture. Let it cook on a high flame for a minute or so.

Garnish with the spring onion and serve hot!

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