Crispy Honey Chili Plantains

Ingredients

In this adaptation of Plátanos asados to Indian Chinese cuisine, we incorporate the flavors and techniques commonly found in this culinary style. The original Mexican dish is typically roasted, but we pan-fry the plantains to achieve a crispy texture. Additionally, we introduce a honey chili glaze that adds a sweet and spicy element to the dish, inspired by the bold flavors of Indian and Chinese cuisines. We alse have the original recipe for Plátanos asados, so you can check it out.

• 4 ripe plantains, peeled and sliced into 1-inch thick pieces 4 ripe plantains, peeled and sliced into 1-inch thick pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 240 kcal / 1004 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 47g, 25g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, whisk together the honey, soy sauce, chili sauce, ginger paste, garlic paste, and cornstarch until well combined. Set aside.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat.
3. 3.
   Add the plantain slices to the skillet and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
4. 4.
   Reduce the heat to low and pour the honey chili glaze over the plantains. Stir gently to coat the plantains evenly.
5. 5.
   Cook for an additional 2-3 minutes, until the glaze thickens and coats the plantains.
6. 6.
   Remove from heat and season with salt to taste.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe to maintain their shape during cooking.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the honey chili glaze.
• Serve the Crispy Honey Chili Plantains with a side of cooling cucumber raita to balance the spiciness.
• If you prefer a milder flavor, reduce the amount of chili sauce in the glaze.
• Make sure the plantains are evenly coated with the glaze for maximum flavor.
• Experiment with different garnishes such as toasted sesame seeds or chopped green onions.

Serving advice

Serve the Crispy Honey Chili Plantains as an appetizer or as a side dish alongside your favorite Indian Chinese main course. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Crispy Honey Chili Plantains on a platter and garnish with fresh cilantro. The vibrant colors of the dish will make it visually appealing. Serve with small dipping bowls of extra honey chili glaze for those who want an extra burst of flavor.