Here you have crispy fried potatoes tossed in delicious sticky sweet and spicy sauce and finished with a generous dose of toasted sesame seeds. Addictive is the right word!
3large potatoes peeled and sliced into medium-thick fingers
2tablespoonscornflour
1teaspoonred chilli paste
1/2teaspoonsalt
1/2teaspoonfreshly cracked black peppercorns
1/2teaspoonsalt
For Sweet and Spicy Sauce:
2tablespoonssesame oil toasted preferably
2teaspoonsminced ginger-garlic preferably fresh
1teaspoonred chilli paste or harissa
1large onion thinly sliced
1/2green bell pepper thinly sliced
2teaspoonssoy sauce
2teaspoonstomato paste
2tablespoonsmaple syrup
1tablespoonrice vinegaror apple cider vinegar
1/2tspof salt
Instructions
Rinse and scrub the peel off the potatoes. Cut into medium-sized fingers. Bring a large pan with water to the boil, then add the potatoes in the pan and boil for 6-8 minutes. Drain and run through cold water.
Toss the potatoes in a wide bowl. Add cornflour, red chilli paste, pepper powder and 1/2 teaspoon salt. Add 2 -3 teaspoons water and mix well.
Cover a pan generously with oil and want it on medium heat
Add the batter coated potatoes in small batches and deep fry until golden.
Spread the potatoes on a kitchen paper as single layer until you make the maple chilli sauce.
To make the sauce:
Add sliced onions and thinly sliced green bell peppers.
Mix well and saute for a minute.
Add the rest of the sauce ingredients to the veggies.
Saute all the ingredients in high heat for 3-4 minutes until the sauce bubbles. If you want a thicker sauce, you can thicken the sauce with cornflour.
Mix well and toss in high heat for 2 minutes. Add toasted sesame seeds.
Mix well, add the fried potatoes and mix well to coat. and serve these chilli potatoes immediately.
Notes
The cooled potatoes can be stored in the fridge for up to 4 days.