Honey Chilli Potato

Instructions

1. 1

   Prepare the Potatoes (15 mins)

   • Peel the potatoes and cut them into 1/2-inch thick fingers, similar to french fries.
   • Rinse the potato fingers under cold water until the water runs clear, then soak them in a bowl of cold water for at least 15 minutes to remove excess starch.
   • Drain the potatoes completely and pat them thoroughly dry with paper towels. This step is critical for achieving maximum crispiness.
2. 2

   First Fry the Potatoes (8-10 mins)

   • In a large bowl, whisk together 4 tbsp cornflour, 2 tbsp all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper.
   • Add the dry potato fingers and toss until each piece is evenly and lightly coated.
   • Heat 2 cups of oil in a wok or deep pan over medium heat to about 175°C (350°F).
   • Carefully add the potatoes in batches, ensuring not to overcrowd the pan. Fry for 5-6 minutes until they are cooked through but still pale. Do not brown them at this stage.
   • Remove the potatoes with a slotted spoon and drain them on a wire rack.
3. 3

   Second Fry for Extra Crispiness (5 mins)

   • Increase the oil temperature to high, around 190°C (375°F).
   • Re-fry the potatoes in batches for 1-2 minutes until they turn golden brown and become very crispy.
   • Remove and drain again on the wire rack. This double-frying technique is the secret to a crispy finish that lasts.
4. 4

   Prepare the Honey Chilli Sauce (5 mins)

   • In a small bowl, whisk together the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and honey. Set aside.
   • In another small bowl, mix 1 tbsp of cornflour with 3 tbsp of water to create a smooth, lump-free slurry.
   • Heat 2 tbsp of sesame oil in a wok or large skillet over high heat. Add the chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
   • Add the cubed onion and bell pepper. Stir-fry for 2 minutes until they are slightly tender yet still crisp.
5. 5

   Combine and Serve (2 mins)

   • Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer. Add the remaining 0.25 tsp of salt.
   • Give the cornflour slurry a quick stir and pour it into the sauce. Cook for 1 minute, stirring constantly, until the sauce thickens and turns glossy.
   • Immediately turn off the heat. Add the double-fried potatoes and toasted sesame seeds to the wok.
   • Toss everything quickly and gently to coat the potatoes evenly. Do not overmix, as this can make the potatoes soggy.
   • Garnish with chopped spring onion greens and serve immediately while hot and crispy.