Ingredients:

4 big potatoes, thinly sliced

14 cup cornstarch

Salt as desired

for deep-frying oil

oil, 2 tablespoons

1 tablespoon of garlic, cut coarsely.

1 tablespoon of ginger, finely chopped

A single onion, diced

A single red bell pepper, diced

A single green bell pepper, diced

3 to 4 coarsely chopped green chiles

Honey, 1/4 cup

2/fourths cup soy sauce

1/fourth cup tomato ketchup

vinegar, 1 tablespoon

Red chilly flakes, half a teaspoon

1/4 cup water and 1 tablespoon cornstarch are combined.

Instructions:

Combine cornstarch and salt in a bowl. Potato strips should be added and coated.

In a wok or deep frying pan, heat the oil. Add the potato strips in batches and cook until golden and crispy once the oil is hot. On paper towels, drain.

2 tablespoons of oil should be heated over high heat in another skillet or wok. Stir-fry the ginger and garlic after adding them for a little period of time.

When the veggies are slightly softened, add the onion, red bell pepper, green bell pepper, and green chilies and stir-fry for an additional two to three minutes.

Vinegar, red chilli flakes, tomato ketchup, honey, soy sauce, and so on should be added. Mix thoroughly.

Stir well before adding the cornstarch-water mixture to the pan. Cook the sauce until it thickens.

Toss the cooked potato strips in the sauce in the pan after adding them.

If desired, garnish with sesame seeds or finely chopped spring onions.

As a starter or side dish, serve hot.

Enjoy your delicious Honey Chilly Potatoes!