When I came across this recipe on Shailu's Kitchen, I was reminded of the sweet and sour chicken from Hao Hao that I used to love as a kid (and still do!) This is a completely different dish but honey and chilli seemed like a deadly combination and the sweet and spicy sauce lured me into trying it out.
I had a lot of potatoes in the pantry so thought of using all of them. You can easily scale down the recipe as per your need.
10 to 12 medium potatoes [I used red potatoes]
8 garlic cloves
3 tsp chilli powder
2 tbsp tomato sauce
3 tbsp oil
Spring onions/ coriander leaves
Toasted sesame seeds*
4 garlic cloves
4 tbsp tomato sauce
2 tbsp red chilli sauce [I used Ching's]
2 tsp vinegar
1 tsp soy sauce
2 tbsp honey
Chop potatoes into wedges/ fingers. Peel and chop garlic.
In a large bowl, combine garlic, chilli powder, tomato sauce, oil and salt. Toss in the potato wedges and mix well. Adjust the salt.
You can either bake the potatoes or fry them. Shailu suggests adding cornflour instead of oil while frying the potatoes.
For baking, line a large baking tray with greased foil. Place the potatoes (avoid overlapping) and bake at 400ºF till the potatoes are cooked - about 30 to 35 minutes. Turn the potatoes once in between.
In a pan, heat 1 or 2 tbsp oil. Add garlic and roast till it turns golden brown . Add the rest of the ingredients for the sauce (except honey) and bring to a light boil.
Add the baked / fried potatoes and honey and mix well. Cook for a couple of minutes until the potatoes are coated with the sauce.
Garnish with spring onion greens and toasted sesame seeds. (If you have regular sesame seeds, just dry roast them on low heat).
I added less honey because I wasn't sure if my husband would like the honey-chilli combo. But he did love this dish, so I will stick to this proportion. You could increase the honey if you prefer the dish a little sweeter.