Wash and peel the potatoes (peeling optional). Cut into 1/2-inch thick sticks or bite-sized wedges so pieces are roughly uniform for even cooking. Place cut potatoes into a bowl of cold water and soak for 15–20 minutes to remove excess starch, which helps achieve extra crispiness.

Par-cook (optional for faster frying)

Drain the soaked potatoes and pat dry thoroughly with a clean kitchen towel. For a quicker finish, boil potatoes in salted water for 4–5 minutes until slightly tender but not falling apart, then drain and cool. Pat completely dry before coating.

Make coating batter

In a bowl, whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Add about 1/4 cup cold water and stir to make a slightly thick batter that clings to potato pieces. Add a little more water if needed; the batter should coat but not be runny.

Coat potatoes

Toss the dry, cooled potato pieces in the batter until each piece has an even light coating. Shake off excess batter so pieces are not heavily clumped.

Fry until crispy

Heat about 1 cup vegetable oil in a heavy-bottomed skillet or wok over medium-high heat until it reaches 350°F (175°C) or a small piece of potato sizzles vigorously. Fry potatoes in batches without overcrowding, 5–7 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer fried potatoes to a wire rack or paper towel-lined tray to drain. If desired, double-fry: let the first fry cool 5 minutes, then return to hot oil for 1–2 minutes for extra crunch.

Sauce & Toss

Prepare sauce

In a small bowl whisk together 1 tbsp soy sauce, 1 tsp rice vinegar, 3 tbsp honey, 2 tbsp ketchup, 1 tbsp chili sauce, and 2 tbsp water. In a separate tiny bowl combine 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set both aside.

Aromatics

In a clean large wok or skillet, heat 2 tbsp vegetable oil over medium-high heat. Add 3 tbsp minced garlic and 1 tsp minced ginger; stir-fry for 20–30 seconds until fragrant but not browned. Add the sliced green chilies and the white parts of scallions (reserve green parts for garnish) and stir 10–15 seconds.

Build the sauce

Pour the prepared honey-soy-ketchup mixture into the wok. Bring to a gentle simmer for 30–45 seconds, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 30–60 seconds. Remove from heat and stir in 1/2 tsp sesame oil for aroma.

Toss potatoes in sauce

Add the hot fried potatoes to the wok and toss quickly to coat every piece with the glossy honey-chili sauce. Work in batches if necessary so pieces remain crisp (do not over-saturate). Continue tossing 1–2 minutes on medium heat so sauce clings to potatoes and any excess moisture evaporates slightly.

Finish & serve

Transfer the sauced honey chilli potatoes to a serving plate. Sprinkle with sliced scallion greens, toasted sesame seeds, and chopped cilantro if using. Serve immediately while hot and crisp.