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| Crispy Honey Chili Potato |
Crispy Honey Chili Potato
Whenever someone doesn't understand anything, he picks up a
potato and starts cooking!
Welcome! I am Bilal Asif from BBS cooking and let's start cooking potatoes!
I'm not at all cunning! I'm very innocent!
To cook honey chili potato, you need...
Honey,
Chili
And potato!
If you want your deep-fried potatoes to be crispy,
If you want it to be super crispy, you'll need starchy
potatoes!
Potatoes that have rough skin!
We don't need a waxy potato with shiny skin!
We need a starchy potato with rough skin.
Can you hear the roughness?
Roughness has a sound as well!
We're done peeling the potatoes!
Let me ask you a question,
You need peelers to peel your potatoes,
I've kept these peelers as well!
Can you see it?
The question is,
The pointers at the end of the peeler,
What are they used for?
Tell me!
What are these used for?
Tell me!
Write your answers in the comments!
I'll tell you,
Nowadays, potatoes are very refined.
These pointers are used to remove the potato eyes on the potatoes.
These are used to remove the potato eyes on potatoes like
this.
Use this to make sure that you can peel the potatoes!
So if you thought that this was used to hang the peeler, you
were wrong!
This is actually used to peel the eyes of the potatoes.
We've already peeled the potatoes of honey chili potatoes.
You can cut it in any shape
Or you can dice these potatoes
You can slice thick pieces of potatoes or you can cut them
into long strands.
I'm going to cut it into long strands.
Roughly keep it of the same size!
If it's one size, you can cook it together.
And it will become crispy as well!
But whenever you want to cook a crispy dish,
You're supposed to use starchy potatoes.
Use mealy potatoes!
It will become coarse when you boil it, it won't be smooth
like wax.
This is the monopoly of this dish!
I'm cutting thick pieces because I like chunky potatoes.
But a lot of people prefer thin fries.
You can use ready-to-cook French fries for this recipe as
well!
You can use frozen French fries if you can't find mealy
potatoes in your area.
But the joy of cooking everything from scratch is
unbeatable!
You should have used a frying pan but you can use a big pan
as well!
You can use a big pan.
I'm going to wash the potatoes well and change their water a
couple of times because I want to get rid of their starch!
The starch needs to come off.
Add salt into the water and add potatoes into it.
This is good!
Cover it up with water.
Your potatoes should be covered.
Cook it!
Then add honey and chili into it and it's done!
Cook the potatoes till they are 60% cooked.
I was talking to another set of people.
I was kidding!
Food that is cooked is always the best!
What is life? Isn't it a beautiful concoction of memorable
meals?
Let's start chopping chilies.
I watched many recipes for honey chili potatoes,
And then I called every Chinese chef that I know of
So all my Chinese chefs that work in different parts of the
country add dry chilies to this dish!
On the internet, no one even wants to add dry chilies.
I immediately called my other chefs and asked them,
"Did you fool me all these years?"
They told me, "No chef, that recipe is wrong."
The moral of the story is that, if you want to cook honey
chili potatoes, you need to use these chilies.
You can tell the world about this!
Tell them that I told you so!
You need to cook this till it is 50% done.
Don't boil it too much.
The potatoes will be 60% done when they start turning from
yellow to white.
You're supposed to work with steaming hot potatoes, that's
why I'm showing you the difference.
You can see the color difference, it's because the starch in
it has started to get cooked.
You're supposed to cook it till this stage.
Add cornstarch or arrowroot into steaming hot potatoes.
Don't be a miser, I've already added salt into this.
Don't overcook the potatoes.
And you would've said, "Bilal Asif, you didn't tell
us."
I have not completely cooked these potatoes.
The benefit of adding cornstarch to potatoes is that the
cornstarch will immediately stick to the surface of the potatoes.
Apply cornstarch to these potatoes and leave it aside for at
least 10-15 minutes.
If you feel like it's not sticking, you can sprinkle some
water on it or you can cover it with a wet cloth!
But if you add cornstarch to steaming hot potatoes, it will
definitely stick to the potatoes! I guarantee you!
But if you got busy while coating it,
Like you got busy talking likes me or if you are resetting a
camera
Then there is a possibility of the cornstarch not sticking
to the potatoes. In that case, sprinkle some water on it.
Bring the water spray, please.
If you keep this handy while cooking,
You'll cook very!
Before you bake anything at all, ensure that you keep this
handy.
If you want to make your cornstarch stick to your potato
sticks, you can spray it with some water.
Keep a water spray handy, it will be very helpful!
Or you can use it to give your coriander a fresh look for
the cameras!
Don't forward it too much, we're frying it.
Don't stir it immediately after you add it to the oil.
Let it cook for a while,
Stir it once it is completely cooked.
It's essential!
Things fall apart; it will hamper the texture as well, all
because we're not patient enough!
We're not patient.
We often start stirring the ingredients immediately while
we're frying!
Otherwise, you'll end up making something else and then
you'll say.
Once you start frying the potatoes, fry them on a medium
flame.
You're supposed to get rid of the water content present in
the potatoes.
And while doing it you need to be careful that the potatoes
don't get a dark color.
To do this, you need to cook your potatoes on a medium
flame.
You can't cook it on high flame because the potatoes will
get a dark color and the water will get locked inside.
And if the water gets locked inside, potatoes will not turn
out to be crispy.
In that case, you won't be able to make crispy honey chili
potatoes.
Same thing!
That's why give it some time.
You're supposed to get rid of the water that you used to
cook it.
Everyone understood!
So what if I can't say Honey Chili Crispy Potato?
You're supposed to focus on these bubbles.
Because these aren't bubbles. These bubbles state the water
content present in the potatoes.
Bubbles are formed when the potatoes start steaming.
And when the steam comes to the surface, these bubbles are
formed.
A lot of bubbles state a lot of steam.
And a lot of steam is caused by a lot of water content.
So when you see a lot of bubbles, this means that the potatoes
are still wet from the inside.
But when you see that the oil isn't bubbling a lot,
Get ready for the next step when you see fewer bubbles in
the oil.
Nice! This is good enough!
Because you need some moisture to be trapped inside the
potato, right?
Do this to make sure that the potatoes don't become rock
solid!
Remove it, isn't it beautiful?
The moral of the story is that cooking is the sum total of
basics!
If you understand that you're supposed to use starchy
potatoes
This starch will fluff up when you boil the potatoes and
then it will get crispy when you fry the potatoes.
You need to understand that you need to get rid of the water
content of the ingredient to make it crispy!
You also need to understand that this is not the last time
we're frying this potato.
I did my job of telling you.
I'm still cooking it till it's half done.
I'm going to fry everything together once again,
This will make the potatoes colored and make all them
crispier!
Third, we can get hot and crispy fries whenever we want
after we refry them!
If you wish, you can store your fries in your fridge at this
stage.
You can fry them after you remove them from the freezer.
It will be super crispy and crunchy!
I guarantee you this!
If you host a party for 20 people, how are you supposed to
cut fries for so many people in a day?
And this is a typical party snack!
You'll always find honey chili potato or chili potato at
every party!
Before we start cooking, let's refry the potatoes to make
them extra crispy!
We'll get done with it in no time!
Bubbles state the water content. Everyone knows!
It should sound like the soft sound of rain outside your
window!
I love this sound too much!
Its color is perfect!
And if your fries fall off from the big pan, it's alright!
Whenever that happens, put it back into the big pan because
you're not supposed to waste anything at all!
Nice!
It's completely crispy and red!
My mind-blowing chaat is ready!
You can tell that it's ready by looking at its color and
texture.
Isn't it crispy?
It has become super crispy!
And as I said earlier, you can half fry it and store it in
your freezer.
It won't go bad for 6 months, I guarantee!
And fry it in hot oil!
When I say it's crispy, it's super crispy! I'm not kidding!
Let's start cooking!
First, pour some oil.
Beautiful!
Then add red chili and ginger.
You're supposed to fry the chili till it is a little crispy
and a little burnt.
Burnt chili gives the dish a Smokey flavor and that's the
monopoly of this dish!
That's why it's important to add red chili to this dish!
Because the smokiness of the red chilies will give this dish
its uniqueness!
You can add schezwan sauce if it's available.
Otherwise, you can use ketchup.
Add some soya sauce to the dish.
Add some salt.
Soya sauce will have some salt in it.
Add salt into it according to that.
Add potatoes into the prepared sauce.
The sound of crispiness is the monopoly of this dish!
In the end, honey wins the contest!
Money may not always win but honey will always win!
Add honey in the end.
People who are going to comment that honey becomes toxic
after it gets cooked, it's a myth.
It becomes less nutritional after it gets cooked, it does
not become poisonous.
It's not toxic.
That's why; you can add it without any worries.
The way you can look at a dish and know that it's tasty,
I can make out if the dish is amazing by the way it sounds!
Top it with toasted sesame seeds.
Beautiful!
This is what you call a dangerous dish!
I mean amazing!
Can I tempt you?
He, who has none, has potato!
And people, who have this recipe, don't need anything else
in life!
I mean it! It's so amazing!
Please do make this!
Ask your friends to visit BBS cooking blog!
Aren't we supposed to reach 10M, do you still want to be
stuck at 5M?
I'm not being greedy, I trust your love!
It's amazing!
Thank you very much for listening to my non-stop chatter!
All I need is some hot tea and rainy weather!
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| Crispy Honey Chili Potato |
HONEY CHILLI POTATO
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2
Ingredients
For Boiling
Water
Salt to taste
3 large Frying Potato (peeled, and cut into thick batons)
For Coating
2 tbsp. Cornstarch
Salt to taste
Other Ingredients
Oil for frying
For Tempering
1½ tsp. Oil
4-5 Dry Kashmiri red chili
½ inch Ginger, roughly chopped
2 tsp. Schezwan sauce
1½ tbsp. Tomato ketchup
¼ tsp. Soy sauce
Salt to taste
Fried Potatoes
1 ½ tsp. Honey
For Garnish
Toasted Sesame seeds
Spring onion, chopped
Process
For Boiling
In a big pan, add water, salt to taste, and potatoes and
boil.
Once the potatoes are half done, turn off the flame and
strain the potatoes, and transfer them into a bowl.
Keep it aside for further use.
For Coating
Into the same prepared boiled potato bowl, add cornstarch,
and salt to taste and coat well.
Keep it aside for further use.
For Frying
In a big pan, add oil, once hot, add potatoes and fry.
Once potatoes are half done, transfer to a plate and keep
aside.
Keep the big pan on high flame, once the oil is heated, add
prepared fried potatoes into it and fry until crisp and golden in color.
Transfer it onto a plate.
For Tempering
In a woak, add oil once hot, add ginger and dry red chilies
and sauté them for 10-12 seconds on high flame.
Once red chilies turn crispy, and then add schezwan sauce,
tomato ketchup, soy sauce, and salt to taste, and sauté for 10-12 seconds.
Add prepared fried potatoes and then toss everything well.
Now, add honey and mix well.
Serve on a serving plate and garnish with toasted sesame
seeds and spring onion.
Serve hot.
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| Crispy Honey Chili Potato |
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