Looking for a snack that hits all the right notes—sweet, spicy, crunchy, and crave-worthy? These Chili Honey Potatoes with Crushed Peanuts are exactly what you need. Inspired by honey chilli potato recipes, this version features crispy potato bites coated in a sticky, spicy-sweet glaze and tossed with nutty, salty peanuts. Whether you're sharing them at a party or just indulging at home, these spicy potatoes deliver an addictive flavor combo that'll have you coming back for more. It’s kind of a fun fusion between crispy chilli potato recipe vibes and a loaded potato chili twist—even though there's no ground meat here, the texture is just as satisfying.
Sticky Honey Chili Potatoes with Peanuts
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Snack
Cuisine Chinese, Indonesian
Large bowl for tossing potatoes in starch
Heavy skillet or sauté pan deep enough for shallow frying
Slotted spoon or spider strainer to remove potatoes safely
Small saucepan for making the honey-chili glaze
Whisk to combine glaze ingredients smoothly
Paper towels or wire cooling rack for draining crispy potatoes
- Potatoes – 1 kg about 6–7 medium, waxy variety like Yukon Gold or red potatoes
- Cornstarch – ½ cup
- All-purpose flour – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp freshly ground
- Oil for frying – enough for shallow frying 3–4 cups
- Honey – 3 Tbsp
- Chili garlic sauce – 2 Tbsp or your favorite hot sauce for chili and potatoes
- Soy sauce – 1 Tbsp
- Rice vinegar – 1 Tbsp
- Ginger – 1 tsp freshly grated
- Garlic – 2 cloves minced
- Crushed peanuts – ½ cup lightly toasted for extra flavor
- Green onions – 2 stalks thinly sliced
- Fresh cilantro – 2 Tbsp chopped (optional)
Prep the potatoes
Wash and scrub the potatoes well. Leave the skin on for extra texture. Cut into roughly 1-inch chunks—bite-sized but not too small, so they stay crispy on the outside and tender inside.
Coat them up
In a large bowl, whisk together cornstarch, flour, salt, and pepper. Add the potato pieces and toss gently until each piece is evenly coated. This cornstarch coating is the secret to that satisfying crunch everyone loves in chili potatoes.
Fry to crisp perfection
Heat enough oil in your skillet to come about halfway up the potatoes (around 350 °F if you have a thermometer). Fry in batches so the potatoes aren’t overcrowded. Cook until golden brown and crisp on all sides—about 5–7 minutes per batch. Use the slotted spoon to transfer them to paper towels or a wire rack.
Make the honey chili glaze
While potatoes cook, combine honey, chili garlic sauce, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Whisk well and bring to a gentle simmer over medium heat. Let it bubble for 1–2 minutes to thicken slightly. If you want them on the sweeter side, that’s your chance to play with the balance—feel free to tweak the honey or spice.
Toss potatoes in glaze
Place crispy potatoes into a clean, roomy bowl. Pour the warm glaze over them and toss gently but thoroughly so every piece is coated. The contrast between the super-crispy exterior and sticky sweet-chili glaze is what makes this a top-tier spicy snack.
Top with peanuts & fresh flavor
Sprinkle with crushed peanuts right away so they stick well. Add sliced green onions and chopped cilantro for freshness and color.
Serve immediately
Transfer to a serving platter and dig in. You want that glide-right-out sticky glaze and warm crunch!
Pairings
- Dips & sauces: Serve with a lime-spiked yogurt dip or tangy ranch for a cool contrast, or even a creamy avocado dip for extra richness.
- Drinks: A crisp lager or pale ale cuts through the sweetness and complements the crispy texture. Non-alcoholic? Try iced tea with a squeeze of lemon or a fizzy lime soda.
- Side dishes: These make a great companion to Mexican potatoes recipes or as an appetizer for spicy mains like grilled chicken or shrimp tacos.
- Salads: Cool cucumber-tomato salad or a crunchy slaw with lime vinaigrette balances out the bold flavors.
FAQs
1. What type of potatoes work best? Breast, thigh, boneless?
Those terms apply to poultry, but when it comes to potatoes, waxy varieties like Yukon Gold or red potatoes hold their shape and crisp up well. Russets can work too but tend to fall apart if overfried.
2. Can I bake instead of frying?
Absolutely—if you want a healthier spin like a chili baked potato mash-up: toss coated potatoes with oil and bake at 425 °F for about 30–35 minutes, turning halfway until crispy. Then glaze. You’ll still get that sticky honey-chili finish with less oil.
3. Can I make this with sweet potatoes?
Totally—sweet potato chilli version is delicious. Just note sweet potatoes cook faster and can soften more easily, so watch the bake or fry time closely to avoid mushiness.
4. How to make it extra spicy?
Add finely chopped fresh chilies or a dash of chili powder to the glaze. Using a spoonful of homemade chili ideas paste (like sambal oelek) also elevates the heat.
5. How to store leftovers?
Store in an airtight container in the fridge for up to two days. Re-crisp in a hot oven (400 °F for 5–7 minutes), then toss with a fresh drizzle of warm glaze before serving to refresh the flavors—kind of like reheating your own little chili over potatoes moment.
