Chilli Potato

1. 1
   prep · ~10 min

   Prepare the potatoes.

   1.Peel the potatoes and cut into thick fingers, about 2 inches long and 0.5 inches wide.

   2.Rinse the potato fingers in cold water to remove excess starch and drain well.

   3.Pat the potatoes completely dry with a kitchen towel before coating.

   TIPDry potatoes well — water on the surface causes oil to splatter and prevents a crisp crust.
2. 2
   mix · ~2 min

   Coat the potatoes.

   1.In a large mixing bowl, combine 4 tbsp cornflour, 2 tbsp all-purpose flour, 1 pinch salt, and 1 pinch black pepper.

   2.Add 4 tbsp water gradually and mix into a smooth, thick slurry.

   3.Toss the dried potato fingers in the slurry until each piece is evenly coated.

   TIPThe slurry should coat the back of a spoon — too thin and it won't hold, too thick and the crust becomes doughy.
3. 3
   fry · ~10 min

   Deep-fry the potatoes.

   1.Heat 2 cups oil in a wok or kadhai over medium-high heat until a drop of batter sizzles and rises immediately.

   2.Slide the coated potato fingers into the hot oil in batches, without overcrowding.

   3.Fry for 5-6 minutes, turning occasionally, until golden and crisp.

   4.Drain on paper towels and set aside.

   TIPFry in small batches — overcrowding drops the oil temperature and makes the potatoes oily instead of crispy.
4. 4
   saute · ~4 min

   Stir-fry the aromatics and vegetables.

   1.Heat 2 tbsp oil in a clean wok over high heat until shimmering.

   2.Add chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.

   3.Add cubed onion and bell pepper. Toss on high heat for 2-3 minutes — keep them crunchy.

   TIPKeep the flame high and move constantly. The vegetables should remain crisp with a slight char, not soften completely.
5. 5
   saute · ~3 min

   Build the sauce.

   1.Lower the heat to medium. Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, 0.25 tsp salt, and 1 pinch black pepper.

   2.Stir well and let the sauce bubble for 1 minute.

   3.Mix 1 tsp cornflour with 2 tbsp water and pour into the sauce.

   4.Stir continuously for 30 seconds until the sauce thickens and turns glossy.

   TIPTaste the sauce at this stage — it should be punchy, tangy, and slightly sweet. Adjust soy or chili if needed before adding potatoes.
6. 6
   assemble · ~1 min

   Toss the fried potatoes in the sauce.

   1.Add the crispy fried potatoes to the wok with the sauce.

   2.Toss quickly and gently on high heat for 1 minute until every finger is coated and the sauce clings to the crust.

   3.Take off the heat immediately — over-tossing softens the crust.

   TIPWork fast here. The moment every potato finger is glazed, remove from heat. Residual heat keeps cooking the crust.
7. 7
   garnish · ~1 min

   Garnish with spring onion greens and sesame seeds.

   1.Transfer to a serving plate.

   2.Sprinkle chopped spring onion greens and toasted white sesame seeds on top.

   3.Serve immediately while hot and crispy.

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