Air fried Chili Sesame Potatoes

Chili Sesame Potatoes is a delicious Indo Chinese (Indianised Chinese food) recipe that is going to blow your mind. This appetiser recipe is made with potatoes that are tossed in a spicy sauce with lots of sesame seeds and a hint of sweetness. This potato recipe will give you restaurant style crispy potatoes that you can make in an air fryer. Trust me you need to try Indo Chinese food if you haven’t yet. It will change your world and start with this recipe.This potato recipe is spicy with a hint of sweetness, garlic and sesame taking it to the next level. You can even use small baby potatoes and cook it the same way and serve with toothpicks making it great for get togethers.

Happy Cooking!

Servings: 4-5 servings

Prep Time: 30 mins

Cooking Time: 15 mins

Total Time: 45 mins

Ingredients: 

Potatoes:

• 4-6 medium gold Potatoes cut in thin strips or wedges

• 2 tsp Garlic paste

• 1 tsp chilli paste/schezwan paste

• 5-7 tbsp Corn flour

• 5-6 tbsp Flour

• 6-8 tbsp Water

• 1.5 tsp Salt

Gravy:

• I tbsp sesame oil

• 8-10 Garlic cloves

• 2 tbsp Sesame seeds

• 1 onion in thin sliced

• 2 scallions chopped, separate whites and greens

• 1 tsp chili flakes

• 1/2-1 tsp salt as per taste

• 1 tsp Soy sauce

• 1/2 tsp vinegar

• 1 tbsp Ketchup

• 1/2 tbsp Honey

• 1 tbsp chili paste/ Schezwan paste

Directions: 

1. Peel and cut potatoes into thin strips and wedges.

2. Mix together garlic paste, chili paste, corn flour, flour and salt. Add water and mix till its combined and a smooth paste. It should be a runny slurry. Add extra water 1 tbsp at a time if needed to make it into a paste.

3. Dip the potatoes in the mixture and air fry or deep fry it. Check notes for air fry temperatures.

4. Once cooked, dip in the prepared mixture again and fry it again to make sure its crispy and cooked through. Keep aside

5. In a pan, add sesame oil. Add garlic and cook it till fragrant .

6. Once it starts to brown add sesame seeds and mix. Cook for 1-2 minutes.

7. Add onions and scallions (only whites) and cook for 4-5 mins.

8. Add salt and chili flakes and mix it in.

9. Add chili paste, soy sauce, ketchup, vinegar, honey and mix it in. Cook for 2-3 mins so that it thickens.

10. Add cooked potatoes and mix so that it coats well in these sauce.

11. Add the greens of the scallions and mix.

12. Top with sesame seeds and serve.

Notes/Tips:

• Potatoes- The potatoes should be crispy after cooking. You need not need to boil them before. Cooking them twice helps keeping them crispy.

  • Deep Fry- Fry the potatoes in hot oil. Be careful while frying as it can splatter. Fry in batches so that you don’t overcrowd.

  • Air fry- Spray the dipped potatoes with oil and cook in a preheated air fryer. Cook at 390F for 10 mins and then 350F for 5 mins. The second time cooking it cook it at 380F for 10-15 mins. Fry in batches so that you don’t overcrowd and flip it over mid way.

  • You can even use small baby potatoes and cook it the same way. It is another way to serve this dish.

• Make sure the sauces cook well before adding the potatoes.

• Add the potatoes only when you are ready to serve. If the potatoes stay in the sauce for too long it gets soggy.

• You can cook the potatoes and keep for 1-2 hours in an airtight container so they stay crispy.