Ingredients

• 3 large potatoes, peeled and cut into thin fingers

• 3 tbsp cornflour

• 2 tbsp refined flour

• ½ tsp red chilli powder

• Salt, to taste

• Oil, for deep frying

• 1 tbsp sesame oil

• 1 tbsp finely chopped garlic

• 1–2 green chillies, finely chopped

• 1 small onion, sliced

• 1 capsicum, thinly sliced

• 2 tbsp tomato ketchup

• 1 tbsp red chilli sauce

• 1 tbsp soy sauce

• 1½ tbsp honey

• 1 tsp vinegar

• 1 tsp sesame seeds

• 2 spring onions, chopped

Method

1. Prepare the potatoes: Wash and thoroughly dry the potato fingers. Toss them with cornflour, refined flour, chilli powder and salt until evenly coated.

2. Fry until crisp: Heat oil in a deep pan and fry the potatoes in batches until golden and crisp. Remove and drain on kitchen paper.

3. Prepare the sauce: Heat sesame oil in a wok or pan. Add garlic and green chillies and sauté for a few seconds. Add onion and capsicum and stir-fry on high heat for 1–2 minutes.

4. Add the sauces: Stir in tomato ketchup, chilli sauce, soy sauce and vinegar. Mix well and cook for another minute.

5. Bring it together: Lower the heat and add honey. Toss in the crispy potatoes and mix quickly so that they are evenly coated without losing their crunch.

6. Garnish and serve: Sprinkle with sesame seeds and chopped spring onions. Serve immediately while hot and crispy.