Per serving, worked out from the ingredient table.
Ingredients
Potato3 medium, cut into fingers
Cornflour (cornstarch)4½ tbsp, split
Maida (all-purpose flour, plain flour)2 tbsp
Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed
Garlic4 cloves, chopped
Dried red chilli1 tsp chilli flakes
Honey1½ tbsp
Red chilli sauce1½ tbsp
Soy sauce2 tsp
Tomato ketchup (ketchup)1 tbsp
Vinegar1 tsp
Sesame seeds2 tsp, toasted
Spring onion (green onion, scallion)1 stalk, chopped
Saltto taste
Method
5 steps
1Parboil the potato fingers in salted water for 3 minutes. Drain and dry well.
2Toss with 3 tbsp cornflour, the maida and a pinch of salt.
3Fry in hot oil until golden and crisp, then fry again for 1 minute for extra crunch.
4In 1 tbsp oil, fry garlic and chilli flakes. Add chilli sauce, soy sauce, ketchup, vinegar and remaining cornflour in 2 tbsp water. Bubble until sticky, then turn off the heat and stir in honey.
5Toss the potatoes in, add sesame and spring onion, serve at once.
Serve it like this
Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.