Freezer-aisle fries like you’ve never had before! Tossed in a sticky, spicy honey glaze, these are the perfect exemplar of that very specific and beloved texture: crispy-gone-soggy. This recipe is based on a similar dish that often appears in many Indian Chinese restaurants known as honey chili potatoes. Use crinkle-cut fries, waffle fries, tater tots, or even fries from your favorite take-out place if you’d like. Just make sure to warm the fries through in the oven before tossing them in the sauce. If you want to retain some virtuousness, serve these with steamed white rice and steamed green vegetables such as broccoli, Chinese broccoli, or bok choy. —Shilpa Uskokovic
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4 servings
16
oz. frozen crinkle-cut or waffle fries or tater tots
1
Tbsp. Diamond Crystal or 1¾ tsp. kosher salt, plus more
2
scallions
1
Tbsp. cornstarch
½
cup honey
¼
cup Sriracha
4
tsp. soy sauce
1
Tbsp. ketchup
2
Tbsp. vegetable oil
1
small red bell pepper, cut into 1″ pieces
1
small white onion, cut into 1″ pieces
2
garlic cloves, coarsely chopped
2
tsp. toasted sesame seeds
Preparation
Step 1
Cook fries in an oven or air fryer according to package directions; season lightly with salt and keep warm.
Step 2
Meanwhile, separate dark green tops from scallions. Thinly slice and set aside. Thinly slice remaining white and pale green parts and set aside separately.
Step 3
Stir cornstarch in ¼ cup water in a small bowl to dissolve. Add honey, Sriracha, soy sauce, ketchup, and 1 Tbsp. Diamond Crystal or 1¾ tsp. kosher salt and stir to combine; set sauce aside.
Step 4
Heat oil in a large cast-iron or nonstick skillet over high. Cook bell pepper, onion, garlic, and reserved scallion white and pale green parts, stirring often, until vegetables are slightly blistered and just starting to soften, about 3 minutes.
Step 5
Stir reserved sauce well (in case any cornstarch has settled at the bottom) and pour over vegetables. Cook, tossing, until sauce is thick and glossy, about 1 minute. Remove from heat, add warm fries, and stir until well coated in sauce.
Step 6
Transfer glazed fries to a platter or shallow bowl. Top with sesame seeds and reserved scallion greens.
Freezer-aisle fries like you’ve never had before! Tossed in a sticky, spicy honey glaze, these are the perfect exemplar of that very specific and beloved texture: crispy-gone-soggy. This recipe is based on a similar dish that often appears in many Indian Chinese restaurants known as honey chili potatoes. Use crinkle-cut fries, waffle fries, tater tots, or even fries from your favorite take-out place if you’d like. Just make sure to warm the fries through in the oven before tossing them in the sauce. If you want to retain some virtuousness, serve these with steamed white rice and steamed green vegetables such as broccoli, Chinese broccoli, or bok choy. —Shilpa UskokovicAll products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4 servings16oz. frozen crinkle-cut or waffle fries or tater tots1Tbsp. Diamond Crystal or 1¾ tsp. kosher salt, plus more2scallions1Tbsp. cornstarch½cup honey¼cup Sriracha4tsp. soy sauce1Tbsp. ketchup2Tbsp. vegetable oil1small red bell pepper, cut into 1″ pieces1small white onion, cut into 1″ pieces2garlic cloves, coarsely chopped2tsp. toasted sesame seedsPreparationStep 1Cook fries in an oven or air fryer according to package directions; season lightly with salt and keep warm.Step 2Meanwhile, separate dark green tops from scallions. Thinly slice and set aside. Thinly slice remaining white and pale green parts and set aside separately.Step 3Stir cornstarch in ¼ cup water in a small bowl to dissolve. Add honey, Sriracha, soy sauce, ketchup, and 1 Tbsp. Diamond Crystal or 1¾ tsp. kosher salt and stir to combine; set sauce aside.Step 4Heat oil in a large cast-iron or nonstick skillet over high. Cook bell pepper, onion, garlic, and reserved scallion white and pale green parts, stirring often, until vegetables are slightly blistered and just starting to soften, about 3 minutes.Step 5Stir reserved sauce well (in case any cornstarch has settled at the bottom) and pour over vegetables. Cook, tossing, until sauce is thick and glossy, about 1 minute. Remove from heat, add warm fries, and stir until well coated in sauce.Step 6Transfer glazed fries to a platter or shallow bowl. Top with sesame seeds and reserved scallion greens.