Ingredients:

• 5 – Potatoes
• 4 – dry Red Chillies
• 3 Cloves – Garlic
• 1 tbsp – chilli-garlic sauce
• 1 tbsp – soy sauce
• 2 tsp – Vinegar
• 5 tbsp – cornflour
• 1 tbsp – Honey
• 1/2 tsp – Sugar
• 1 – Onion (small)
• 2 – Spring onions (greens intact)
• 1 tbsp – oil + enough to deep fry Potatoes
• 1 tsp – sesame seeds
• Salt

Method:

1. Finely chop onion, quarter spring onion bulbs and chop greens.
2. Soak red chillies in 1 tbsp of water and microwave for 1 minute. Let it stay in the water for 15 minutes.
3. Meanwhile, heat oil for frying potatoes.
4. Chop potatoes into wedges.
5. Add a tsp of water at a time to the corn flour and make a thick paste.
6. Add potato wedges to the corn flour paste and mix well with your hands.
7. Deep fry the wedges and keep on thick paper towels to absorb extra oil.
8. Dry roast sesame seeds and keep aside.
9. Grind garlic and red chillies with the water in which they were soaked into a coarse paste.
10. Heat oil in a pan and add this paste.
11. Add onion and spring onion bulbs. Mix well and saute till onions turn translucent.
12. Add chilli-garlic sauce, soy sauce, vinegar, honey, salt and sugar and mix well.
13. Add fried potato wedges and half the spring onion greens.
14. Cook on medium heat for 2 minutes to allow the sauce to coat wedges and for the flavours to infuse.
15. Remove from heat.
16. Garnish with remaining spring onion greens and toasted sesame seeds.
17. Serve hot. Recipe courtesy: foodiliciousnan