Honey Chilli Potato

1. 1
   boil · ~10 min

   Boil the potato fingers.

   1.Bring a pot of water to a boil.

   2.Add the potato fingers and cook until just tender but not falling apart, 4 to 5 minutes.

   3.Drain well and let them cool until the surface feels dry.

   TIPDo not overboil the potatoes or they will break while coating and frying.
2. 2
   mix · ~3 min

   Coat the potatoes.

   1.Place the cooled potatoes in a wide bowl.

   2.Add cornflour, all-purpose flour, red chili powder, black pepper, and half of the salt.

   3.Toss gently until the potato fingers are evenly coated.
3. 3
   fry · ~15 min

   Fry the potatoes until crisp.

   1.Heat the oil for deep frying in a kadai over medium heat.

   2.Slide in the coated potatoes in batches without crowding the pan.

   3.Fry until golden and crisp, 4 to 5 minutes per batch.

   4.Lift out and drain well.

   TIPFry in batches so the potatoes stay crisp instead of steaming in the oil.
4. 4
   saute · ~3 min

   Cook the aromatics and vegetables.

   1.Heat 1 tablespoon oil in a wide pan over medium heat.

   2.Add garlic, green chili, and spring onion whites; sauté for 30 seconds.

   3.Add bell pepper and cook for 1 to 2 minutes so it stays slightly crisp.
5. 5
   simmer · ~2 min

   Make the honey chilli sauce.

   Add honey, soy sauce, red chili sauce, vinegar, water, and the remaining salt. Stir and let the sauce bubble gently for 1 to 2 minutes until glossy and slightly thickened.

   TIPKeep the heat medium-low once the honey goes in so the sauce does not catch at the bottom.
6. 6
   assemble · ~2 min

   Toss the potatoes in the sauce.

   Add the fried potatoes to the pan and toss quickly until lightly coated. Mix in the spring onion greens and turn off the heat right away so the potatoes keep some crunch.

7. 7
   garnish

   Garnish with sesame seeds.

8. 8
   serve

   Serve the honey chilli potato hot.

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