Wash and peel the russet potatoes (peel optional). Cut each potato into 1 cm x 1 cm x 7–8 cm finger shapes (matchstick-thick fries). Rinse the cut potatoes thoroughly under cold running water until the water runs clear to remove excess starch. Drain and pat dry very well with clean kitchen towels or paper towels.

Coat fries

In a large bowl, combine cornstarch, all-purpose flour, 1 tsp salt, and black pepper. Add the dried potato fingers and toss until each piece has a light, even coating of the dry mix. Shake off excess coating.

Heat oil and fry (first fry)

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 5–6 cm. Heat oil to 160°C (320°F). Fry the coated potato fingers in batches (do not overcrowd) for 3–4 minutes or until they are cooked through but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow to rest for 5 minutes.

Fry (second fry) for crispness

Increase oil temperature to 190°C (375°F). Return the par-fried potatoes to the hot oil in small batches and fry for 1–2 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately season lightly with the remaining 0.5 tsp salt while hot.

Honey Chili Sauce

Prep garlic

Peel and finely mince the garlic cloves (or smash and finely chop). Thinly slice the green onions (reserve the white and green parts separately if you prefer).

Make sauce base

In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, gochujang (or sambal), and water until smooth. Taste and adjust: add more gochujang for heat or more honey for sweetness.

Thicken sauce

Make a slurry by mixing 1 tsp cornstarch with 1 tbs cold water until smooth. Heat a small nonstick skillet or saucepan over medium heat with a teaspoon of oil. Add the minced garlic and the white parts of the green onion; sauté for 30–45 seconds until fragrant but not browned. Pour in the honey-soy mixture, bring to a gentle simmer, then whisk in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce becomes glossy and slightly thickened to coat the back of a spoon. If sauce becomes too thick, add a splash (1–2 tsp) of water to reach desired consistency. Stir in chili flakes if using.

Tossing & Garnish

Combine fries and sauce

Place the hot, drained potato fingers in a large mixing bowl. Pour the hot honey chili sauce over the fries and toss gently but quickly with tongs or two spoons to coat evenly so the sauce clings. Work in two batches if necessary to avoid overcrowding and sogginess.

Finish and serve

Transfer the coated fries to a serving platter. Sprinkle toasted sesame seeds and the green parts of the sliced green onions over the top. Serve immediately with lime wedges on the side for optional brightening.