Why You’ll Love This Recipe
I like how this recipe takes pantry basics and transforms them into something bold and exciting. The potatoes are shallow-fried to crispy perfection, then tossed in a sticky, garlicky, sweet-spicy glaze that clings to every bite. Toasted peanuts add crunch, green onions bring brightness, and the optional cilantro gives it a pop of freshness. Whether I serve this as a party appetizer or a weekend snack, it’s always a hit—and surprisingly easy to throw together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Potatoes:
1 kg (about 6–7 medium) Yukon Gold or red potatoes
½ cup cornstarch
¼ cup all-purpose flour
1 tsp salt
½ tsp freshly ground black pepper
Oil for shallow frying (about 3–4 cups)
For the Honey Chili Glaze:
3 tbsp honey
2 tbsp chili garlic sauce (or favorite hot sauce)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp freshly grated ginger
2 cloves garlic, minced
For Garnish:
½ cup crushed peanuts, lightly toasted
2 stalks green onions, thinly sliced
2 tbsp fresh cilantro, chopped (optional)
Directions
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Prep the Potatoes:
I wash and scrub the potatoes, keeping the skin on for texture. Then I cut them into roughly 1-inch chunks—small enough to crisp but big enough to stay tender inside. -
Coat the Potatoes:
In a large bowl, I whisk together the cornstarch, flour, salt, and pepper. I add the potatoes and toss gently until every piece is evenly coated. This step gives the potatoes that crisp, golden crust I love. -
Shallow Fry Until Crispy:
I heat oil in a heavy skillet to about 350°F. Working in batches, I fry the potatoes until golden and crispy, about 5–7 minutes per batch. I transfer them to paper towels or a wire rack to drain. -
Make the Glaze:
While the potatoes are frying, I combine honey, chili garlic sauce, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. I bring it to a gentle simmer and let it bubble for 1–2 minutes until slightly thickened. I adjust the honey or chili depending on whether I want more sweetness or spice. -
Toss in the Glaze:
I place the crispy potatoes in a large clean bowl and pour the warm glaze over the top. I toss everything gently so the glaze coats every piece without breaking the potatoes. -
Garnish and Serve:
While the glaze is still sticky, I sprinkle on the crushed peanuts so they stick well. Then I top with green onions and cilantro, and serve immediately.
Servings and timing
This recipe serves 6 as an appetizer or snack.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
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I sometimes swap the potatoes with sweet potatoes for a naturally sweet twist—just keep an eye on the cook time.
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To turn this into a main dish, I add crispy tofu or stir-fried veggies before tossing with the glaze.
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If I want more heat, I add fresh chopped chilies or a pinch of extra chili powder to the glaze.
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A spoonful of peanut butter stirred into the glaze adds a creamy depth that pairs well with the peanuts.
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For extra umami, I occasionally add a splash of hoisin sauce or oyster sauce to the glaze.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the potatoes in a hot oven at 400°F for 5–7 minutes until re-crisped, then toss with a bit of warm glaze again. I avoid microwaving as it makes the potatoes soggy.
FAQs
What type of potatoes work best?
Waxy varieties like Yukon Gold or red potatoes hold their shape and crisp up well. Russets can work, but they tend to break down more when fried.
Can I bake instead of fry?
Yes, I bake the coated potatoes at 425°F for about 30–35 minutes, flipping halfway. Then I toss them in the glaze—still crispy, just lighter on oil.
Can I use sweet potatoes?
Absolutely. They’re delicious here, just more delicate. I watch the cook time closely to avoid them going mushy.
How do I make this spicier?
I stir in extra chili garlic sauce, fresh chopped chilies, or a bit of chili oil into the glaze for an extra kick.
How do I keep the potatoes crispy after glazing?
I serve immediately after tossing. For make-ahead prep, I fry the potatoes and re-crisp them in the oven before glazing to bring back the crunch.
Conclusion
Sticky Honey Chili Potatoes with Peanuts are one of those dishes I crave when I want something crispy, spicy, and completely satisfying. They’re easy to make, full of bold flavor, and totally addictive. Whether I’m serving them as a party snack or just treating myself to something extra, they never disappoint.
Print
Sticky Honey Chili Potatoes with Peanuts
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Crispy fried potatoes tossed in a sweet, spicy chili-garlic glaze and topped with crushed peanuts, scallions, and cilantro. This sticky snack is bold, addictive, and totally satisfying!
Ingredients
For the Potatoes:
1 kg potatoes (about 6–7 medium, waxy variety like Yukon Gold or red potatoes)
½ cup cornstarch
¼ cup all-purpose flour
1 tsp salt
½ tsp freshly ground black pepper
3–4 cups oil for shallow frying
For the Honey Chili Glaze:
3 tbsp honey
2 tbsp chili garlic sauce (or your favorite hot sauce)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp freshly grated ginger
2 cloves garlic, minced
For Topping & Garnish:
½ cup crushed peanuts, lightly toasted
2 stalks green onions, thinly sliced
2 tbsp fresh cilantro, chopped (optional)
Instructions
Prep the Potatoes:
Wash and scrub potatoes. Leave skin on and cut into 1-inch chunks.
Coat:
In a large bowl, mix cornstarch, flour, salt, and pepper. Toss potato chunks until fully coated.
Fry:
Heat oil in a deep skillet to 350°F (175°C). Shallow fry potatoes in batches for 5–7 minutes or until golden and crispy. Transfer to paper towels or a wire rack to drain.
Make the Glaze:
While potatoes are frying, whisk together honey, chili garlic sauce, soy sauce, vinegar, ginger, and garlic in a small saucepan. Simmer for 1–2 minutes until slightly thickened.
Toss:
Place fried potatoes in a large clean bowl. Pour glaze over and toss to coat thoroughly.
Garnish:
Immediately sprinkle with crushed peanuts so they stick, and add green onions and cilantro.
Serve:
Serve hot and crispy. Best enjoyed fresh!
Notes
Baking Option: For a lighter version, bake coated potatoes at 425°F (220°C) for 30–35 minutes, flipping halfway.
Make it Spicier: Add fresh chopped chilies or a dash of chili powder to the glaze.
Sweet Potato Option: Can be substituted, but monitor for quicker cooking time.
Leftovers: Store in fridge for up to 2 days. Reheat in oven at 400°F and drizzle with fresh glaze to revive crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Shallow Frying
- Cuisine: Chinese, Indonesian
