Begin by soaking the cut potatoes in salted, lukewarm water for about 5 minutes. This step helps to remove excess starch and prepares the potatoes for frying.

Heat oil in a deep frying pan over medium flame. Drain the potatoes and pat them dry. In a mixing bowl, coat the potatoes with a first layer of corn flour, all-purpose flour, and a little sesame oil.

Fry the potatoes in hot oil for 5-7 minutes at medium flame until they're cooked but not crispy. Remove them from the oil and let them rest on a paper towel.

Increase the flame to high and fry the potatoes again in batches until they turn golden brown and crispy. Remove them from the oil and set aside.

In a separate pan, prepare the sauce by sautéing minced garlic, ginger, chopped green chillies, onions, and capsicum until they're fragrant.

Add tomato sauce, chilli sauce, soy sauce, and vinegar, and mix well.

In a small bowl, mix corn flour with water to create a slurry and add it to the sauce to thicken it. Once thickened, turn off the flame and stir in honey.

Toss the fried potatoes in the sauce mixture until they're evenly coated. Garnish with sesame seeds and chopped spring onions before serving.

Extra Tips:

For the best results, opt for starchy potatoes, as they hold up better during frying. Additionally, total time for this recipe is only 25 minutes, making it a quick yet delicious dish.

You can adjust the sweetness of the sauce by adding more or less honey according to your taste. Additionally, serving honey chilli potato immediately after preparation guarantees that they remain crispy.

Enjoy experimenting with the spice levels by adjusting the amount of green chillies or adding red pepper flakes for an extra kick!