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
