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    Home » Cuisine » Chinese

    Garlic Chili Potatoes

    February 10, 2022 . By Meeta Arora . 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Flavorful and easy Garlic Chili Potatoes, made with steamed potatoes, garlic, chili sauce and honey, sprinkled with green onions and sesame seeds. Enjoy them as an appetizer or side! #chilipotatoes #garlicpotatoes #indochinese #chinese #vegan | pipingpotcurry.com

    Flavorful and easy Garlic Chili Potatoes, made with steamed potatoes, garlic, chili sauce and honey, sprinkled with green onions and sesame seeds. Enjoy them as an appetizer or side!

    Garlic Chili potatoes in a bowl and chili sauce on the side

    This is the Indo-Chinese version of Chili Garlic Potatoes. You might ask what is Indo-Chinese cuisine?  I am picking this from wikipedia - The adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering to also include vegetarian dishes. So guys, it is a real thing. I am not making it up!

    This is one of the popular Indo-chinese street food in India. If you're fond of those roadside Chilli Garlic Potatoes, this recipe is a must try. I assure you it is so easy, healthier and you won't miss the flavors. Other favorite indo-chinese dishes are Sweet Corn Soup which I make in the instant pot and Chili Chicken.

    If you like potatoes, don't forget to check out the popular Spicy Bombay Potatoes recipe, Tandoori Aloo Tikka or these Potato Fritter Sliders (Vada Pav).

    Jump to:
    • What is special about this Garlic Chili Potatoes?
    • How to make Chili Potatoes?
    • Garlic Chili Potatoes Recipe

    What is special about this Garlic Chili Potatoes?

    Garlic Sweet Chili Potatoes are usually made by first parboiling the potatoes, then frying them and then stir frying with the sauces. I have skipped the frying step which makes this recipe much healthier, while not compromising much on the taste.

    I used the instant pot or pressure cooker to steam the potatoes, and then stir fried them in a wok. I have tried the stir fry step in the instant pot and that works well too. The sauces nicely coat the potatoes, and I add a touch of honey to balance the flavors from the chili sauce.

    Sprinkle some sesame seeds, and serve it as an appetizer for your next holiday dinner. You could very well call these Honey Sesame Chili Potatoes too!

    Garlic Chili potatoes in a bowl and chili sauce on the side

    How to make Chili Potatoes?

    Steaming, Peeling, Cutting Potatoes

    The first step for making these potatoes is to steam the baby potatoes. I steamed the baby potatoes in the pressure cooker (instant pot) for 5 minutes as the potatoes I used were just about an inch in size. If you have lager potatoes then steam them for longer. See the detailed recipe to steam baby potatoes in the instant pot.

    While the potatoes are steaming, gather the rest of the ingredients. For stir fry recipes, it is best to have the ingredients ready before hand, as they cook quickly on high heat.

    Peeling the potatoes or not is a choice. I peeled them for this recipe, but for the Spicy Bombay Potatoes recipe I did not peel the potatoes. Both ways work well.

    If the potatoes are larger, you can cut them into half or smaller. Don't leave the pieces large, as they don't get as much flavor from the sauce and may taste bland.

    I also did not fry the potatoes, but you can also fry them at this point. I would suggest to boil them for lesser time if you plan to boil them before using for the next steps.

    Ingredients to make garlic chili potatoes

    Stir Fry Potatoes with Sauces

    The next step can be done in the instant pot or in a wok on the stovetop. I tried it both ways.

    Heat the wok and sauté the red chilies, garlic and onions. I used mild kashmiri red chilies in this recipe. Then add the bell peppers and saute for just a minute.

    Then add the sauces - soy, vinegar, chili paste. Let's talk about the chili sauce for a minute. We love the Sambal Olek chili paste. Another one that is a kicker is the Ching's Secret Schezwan Chutney (not the schezwan sauce), which you can find at Indian grocery stores. The schezwan sauce has garlic in addition to chili, but it worked well in this recipe. As always, adjust chili to taste.

    Now add in the potatoes and saute for 4-5 minutes so the sauces stick to the potatoes. Along with the potatoes, add the white portion of the green onions (or just half of them). Then add the cornflour slurry and saute for another minute.

    Steps to make chili potatoes Chinese style

    Turn off heat and stir in the honey. Sprinkle the rest of the green onions and some sesame seeds.

    Garlicky Chili Potatoes - in a wok ready to enjoy

    Don't they look absolutely gorgeous?  They were rather dangerous, as I kept popping them in my mouth every time I went into the kitchen.

    See below...you can make them in instant pot too.

    Garlic Chili potatoes in instant pot

    Why you will love these Sesame Honey Garlic Chili Potatoes:

    √ You love spicy food like me. I don't even love potatoes, but I love them made this way.

    √ It takes just 20 minutes of active effort to make this deliciousness.

    √ Top with or dip in some extra chili paste or schezwan sauce for a flavor bomb!

    √ A perfect appetizer for your next party of get together.

    Garlicky Chili Potatoes - in a serving tray with chopsticks and chili sauce on the side
    • Recipe posted 1 year ago: Minestrone Soup
    • Recipe posted 6 months ago: Thai Pumpkin Red Curry
    • Recipe posted 3 months ago: Chicken Korma
    Tried this recipe?Give a rating by clicking the ★ below
    Garlic Chili potatoes in a bowl and chili sauce on the side

    Garlic Chili Potatoes Recipe

    Meeta Arora
    Flavorful and easy Garlic Chili Potatoes, made with steamed potatoes, garlic, chili sauce and honey, sprinkled with green onions and sesame seeds. Enjoy them as an appetizer or side! 
    4.75 from 16 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 203
    Course: Appetizer, Side Dish
    Cuisine: Indo-Chinese
    Diet: Dairy-free, Vegan
    Method: Instant Pot/Pressure Cooker, Stovetop
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins

    Ingredients
     
     

    • 1 tablespoon Oil
    • 4 Dry Red Chili whole
    • 2 tablespoon Garlic freshly minced
    • 1 cup Yellow Onions sliced
    • 1 cup Bell Pepper mixed colors, cut into 1" squares
    • 3 tablespoon Red chili paste or Schezwan chutney, adjust to taste
    • 1 teaspoon Soy sauce
    • 2 teaspoon Vinegar
    • ½ teaspoon Salt adjust to taste
    • 1 lb Baby Potatoes boiled, If larger than an inch cut in half
    • 3 Scallions or Green onions chopped, divided
    • 1 tablespoon Cornstarch
    • ⅓ cup Water
    • 1 teaspoon Honey optional
    • 1 teaspoon Sesame seeds to garnish
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    Instructions
     

    • Heat oil in a wok or pan on high heat. Add dried red chili, garlic and onions. Sauté for 2-3 minutes until the onions become transparent and start to lightly brown. 
    • Add bell peppers and saute for another minute. 
    • Add soy sauce, vinegar, red chili paste, salt and stir well. Add the boiled potatoes and sauté for 4-5 mins. Stir frequently and scrape off from the bottom of the pan. 
    • Mix the cornflour in the water until it forms a smooth texture. Add it in to the potatoes along with half of the green onions (add the white portion of the chopped onions here).
    • Stir well until they combine and the cornflour is cooked for about 2 minutes.  Turn off heat. Stir in the honey if using. 
    • Garnish with sesame seeds and green onions. Serve immediately. 

    Notes

    Boiling Potatoes: Here is the recipe to steam baby potatoes in the instant pot. You can also steam them in a stovetop pressure cooker or in a pot. 
    Peeling potatoes: Peeling potatoes is not required. I do that for this recipe, but even unpeeled potatoes would work well.  
    Frying the potatoes: I do not fry the potatoes. If you want to fry them, and make them crispy. Par boil the potatoes. then fry till they are crunchy. Then you need not saute them much after adding to the sauces. 
    Red Chili paste: I used Sambal Olek red chili paste. Another one that I love is Ching’s Secret Schezwan Chutney (not the schezwan sauce), which you can find at Indian grocery stores. The schezwan sauce has garlic in addition to chili paste, but it works well in this recipe. As always, adjust chili to taste.
    Sesame seeds: You can use either black or white sesame seeds.  
    Make in the instant pot: I have made this recipe on the stovetop in a wok and in the instant pot on sauté mode. Both worked well. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 203kcalCarbohydrates: 38gProtein: 4gFat: 4gSodium: 394mgPotassium: 847mgFiber: 5gSugar: 9gVitamin A: 1710IUVitamin C: 142.5mgCalcium: 53mgIron: 2mg
    Keyword chili garlic potatoes, chili potatoes, chinese potato recipe
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Comments

    1. Shazza says

      September 15, 2022 at 3:30 am

      Absolutely delicious, I omitted the chilli and chilli paste and added chilli flakes instead. I also left out the cornflour and water.
      Very flavourful, will definitely do these again. Thanks : )

      Reply
      • Piping Pot Curry says

        September 15, 2022 at 10:04 am

        Hi Shazza- So happy to hear that. Thank you for sharing it back 🙂

        Reply
    2. Shelley Hartland says

      January 03, 2022 at 3:43 am

      Delicious and easy recipe.... we will be making it again for sure. We added mushrooms, but kept everything else to the recipe.

      Reply
      • Piping Pot Curry says

        January 05, 2022 at 3:29 pm

        Hi - So happy to hear that. Thank you for sharing back 🙂

        Reply

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