Step-by-Step Instructions

1. 1.Prepare Potatoes for Boiling

   Pour 2 cups of water into a pot and bring it to a boil. Take 4 medium-sized white potatoes (approximately 700 grams) with rough skin. Peel the skin off all the potatoes.

2. 2.Cut and Boil Potatoes

   Cut the peeled potatoes into 1-inch thick slices, then further cut them into straight-cut chips. Add the cut potato chips to the boiling water. Add 1 teaspoon of salt and mix well. Cook the potatoes at medium heat for 1-2 minutes until the starch separates and they are about 50% cooked. Turn off the heat.

3. 3.Cool and Coat Potatoes

   Drain the potatoes to remove excess water and spread them in a tray to cool completely. Once cooled, add 2 tablespoons of corn starch and 1 tablespoon of Maida (plain flour) to the potatoes. Toss well to ensure all chips are perfectly coated with the flour mixture.

4. 4.First Fry of Potatoes

   Heat oil in a deep pan over medium heat. Gently drop the coated potato chips into the oil. Deep fry for 3-4 minutes, stirring occasionally, until they turn a light golden brown. Remove the partially fried chips from the oil, allowing excess oil to drain. Repeat this process for the remaining chips.

5. 5.Second Fry (Double Fry) for Crispy Potatoes

   Increase the heat of the oil to high. Add the previously fried potato chips back into the hot oil. Fry at high heat for a few seconds until they turn a deeper light brown and become crispy. Remove the crispy french fries from the oil, draining any excess oil.

6. 6.Prepare Corn Flour Slurry and Sauce Base

   In a small bowl, mix 1 tablespoon of corn flour with 4 tablespoons of water to create a smooth slurry. In a separate bowl, combine 1/2 tablespoon of homemade Schezwan sauce, 1 tablespoon of red chilli sauce, 2 tablespoons of tomato ketchup, 1 tablespoon of dark soya sauce, and 1 teaspoon of brown sugar. Mix well until combined.

7. 7.Sauté Aromatics and Capsicum

   Heat 3 tablespoons of oil in a wok over high heat. Add 2 inches of chopped ginger and 3 chopped green chilies. Sauté for a few seconds until fragrant. Add 1/2 cup of sliced green capsicum and sauté for a few more seconds.

8. 8.Cook the Sauce

   Add the prepared sauce mixture to the wok and cook at medium heat for a few seconds, stirring constantly. Pour in 3/4 cup of water and mix well. Add 2 tablespoons of sesame seeds and 1/2 teaspoon of black pepper powder. Cook at medium heat for 1-2 minutes until the sauce thickens. Add the corn flour slurry and continue cooking until the sauce becomes thick and glossy.

9. 9.Combine Potatoes with Sauce

   Add the crispy french fries to the thickened sauce in the wok. Add 1/2 teaspoon of salt (or as per taste) and gently mix until all the potatoes are evenly coated with the sauce. Turn off the heat. Drizzle 2 tablespoons of honey over the potatoes and gently mix again.

10. 10.Serve Honey Chilli Potato

    Transfer the crispy soft honey chilli potato to a serving plate. Garnish with additional sesame seeds and shredded lettuce leaves. Serve immediately as a restaurant-style starter.