Prep the Potatoes

• Wash the potato fingers thoroughly under running water to remove excess starch. Pat dry completely.

First Coating

• In a bowl, mix corn flour, all-purpose flour, chilli powder, red chilli paste, garlic paste, and salt. Toss the potato fingers evenly in this dry mixture.

First Frying

Deep Fry Method

• Heat oil in a wok. Fry potato fingers in batches until half cooked. Drop them one at a time to prevent sticking. Remove and cool on paper towels.

Air Fry Method

• Preheat air fryer to 180°C. Brush the basket with oil. Arrange potatoes with space between them. Brush lightly with oil and air fry for 4 minutes until half cooked. Repeat for remaining batches.

Second Coating

• Mix all-purpose flour, corn flour, pepper, and a few tablespoons of water to form a thick batter. Toss the half-cooked fries gently in the batter.

Second Frying

Deep Fry

• Fry again in hot oil until golden and crispy. Drain on paper towels.

Air Fry

• Brush basket with oil. Arrange coated fries evenly. Air fry at 200°C for 6 minutes, flip, then cook 2 more minutes until crisp. Use immediately to prevent sogginess.

Prepare the Sauce

• Heat oil in a wok. Add chopped garlic and sauté briefly. Add chilli flakes and sesame seeds; toast lightly.
• Add vinegar, soy sauce, ketchup, honey, and red chilli paste. Stir well.
• Mix corn flour with water to make a slurry. Add to the sauce and cook until slightly thickened.
• Add the crispy fries and spring onion greens. Toss gently to coat evenly.
• Switch off heat and serve immediately garnished with sesame seeds and spring onions.