Honey Chili Potato (No Garlic)

Instructions

1. 1

   Peel and cut the potatoes into finger-sized sticks. Rinse them in cold water and pat dry with a kitchen towel.

2. 2

   In a large bowl, toss the potato sticks with 2 tablespoons of cornstarch and a pinch of salt until evenly coated.

3. 3

   Heat 2 tablespoons of vegetable oil in a deep pan or wok over medium-high heat. Once hot, add the coated potatoes in batches and fry until golden and crispy. Remove and drain on paper towels.

4. 4

   In another pan, add a small amount of oil if needed. Add the finely chopped green chilies and sauté for 30 seconds.

5. 5

   Add 2 tablespoons of soy sauce, 2 tablespoons of tomato ketchup, 2 tablespoons of honey, 1 teaspoon of red chili flakes, and 1 teaspoon of black pepper. Stir well and cook for 1-2 minutes until the sauce thickens slightly.

6. 6

   Add the fried potatoes to the sauce and toss well to coat all the pieces evenly.

7. 7

   Sprinkle 1 tablespoon of sesame seeds and the chopped spring onions over the potatoes. Toss again.

8. 8

   Taste and adjust salt if needed. Serve hot, garnished with extra spring onions and sesame seeds if desired.