Honey Chilli Potato Fries

Wash and peel the potatoes. Cut them into long, even finger-like strips (like French fries). Aim for a thickness that will get crispy but still cook through.

Place the cut potatoes in a bowl of cold water for at least 30 minutes to an hour. This helps remove excess starch and makes them crispier.

Drain the potatoes thoroughly and pat them completely dry with a kitchen towel. This is a crucial step for crispiness.

In a large bowl, combine the dried potato fries with corn flour, all-purpose flour, salt, and black pepper. Toss well until the potatoes are evenly coated. Add a tablespoon or two of water if needed to help the flour stick, but do not make it soggy.

Heat oil for deep frying in a deep pan or wok over medium-high heat. The oil should be hot enough (around 175-180°C or 350-375°F).

First Fry: Fry the coated potato fries in small batches. Do not overcrowd the pan. Fry until they are light golden and cooked through but not fully crispy. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Let them cool down completely.

Second Fry: Once all the potatoes are fried once and have cooled, reheat the oil to a higher temperature. Fry the potatoes again in batches until they are golden brown and extra crispy. This second fry is key for restaurant-style crunch. Drain on a wire rack or paper towel.

While the potatoes are cooling or during the second fry, heat oil in a large wok or pan over medium-high heat.

Add chopped garlic, ginger, and green chilies. Sauté for about 30 seconds until fragrant. Do not burn the garlic.

Add the chopped onion (if using) and capsicum. Sauté for 1-2 minutes until they are slightly tender-crisp.

Add tomato ketchup, chili sauce, soy sauce, and white vinegar. Mix well and cook for about 1 minute.

Stir in the honey and mix thoroughly.

Pour in the corn flour slurry while stirring constantly to avoid lumps. Cook for 1-2 minutes, stirring, until the sauce thickens and becomes glossy. Add salt to taste, if needed.

Add the crispy fried potato fries to the prepared honey chilli sauce.

Toss quickly and gently to coat all the fries evenly with the sauce. Cook for no more than 30 seconds to 1 minute on medium heat to ensure the fries remain crispy. Overcooking in the sauce will make them soggy.

Turn off the heat. Sprinkle with toasted white sesame seeds and chopped spring onion greens.

Serve immediately while hot and crispy.