Wash and peel the potatoes (peeling optional). Cut into 1/2 inch thick sticks or wedges so they cook evenly. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

Par-cook (optional for fluffier interior)

Place cut potatoes in a pot, cover with cold water, add 1/2 tsp salt and bring to a gentle simmer. Cook 4–6 minutes until just tender but not falling apart. Drain and let steam-dry for a few minutes, then cool slightly.

Make coating batter

In a large bowl, whisk together cornstarch, all-purpose flour, salt, black pepper and garlic powder. Gradually add about 1/2 cup water and whisk until a thick but coating batter forms. Adjust with up to 2 tablespoons more water if needed — it should cling to the potato pieces, not be runny.

Coat potatoes

Toss the dry potato pieces in the batter until each piece is evenly coated. Shake off excess batter so there is a thin, even layer on the potatoes.

Heat oil

Pour vegetable oil into a deep pan or deep-fryer to a depth of about 2–3 inches (enough to fully submerge pieces). Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test with one battered piece — it should sizzle and rise to the surface quickly.

First fry (blanch)

Working in batches to avoid overcrowding, fry potato pieces for 3–4 minutes until they are cooked through but not deeply browned. Remove with a slotted spoon and drain on a paper towel-lined tray.

Second fry (crisp)

Increase oil temperature to 190–200°C (375–395°F). Fry the blanched potatoes again in batches for 2–3 minutes until golden brown and crispy. Drain well on paper towels and keep warm in a low oven (100–120°C / 210–250°F) while you make the sauce.

Honey-Chilli Sauce

Prepare sauce ingredients

In a small bowl combine honey, ketchup, soy sauce, rice vinegar, chilli sauce, red chili flakes and 2 tablespoons water. Whisk until smooth and set aside. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry.

Cook aromatics

Heat a large wide skillet or wok over medium heat and add 1 teaspoon neutral oil. Add the minced garlic and minced ginger and sauté for 30–45 seconds until fragrant but not browned.

Make sauce

Pour the honey mixture into the skillet with the aromatics. Bring to a gentle simmer and stir. Add the cornstarch slurry while whisking. Simmer for 1–2 minutes until the sauce thickens to a glossy, slightly sticky consistency. If it becomes too thick, add up to 1–2 tablespoons water to loosen. Stir in the sesame oil (optional) for a nutty finish. Taste and adjust — add a pinch of salt or extra vinegar/honey to balance sweet and tangy as desired.

Tossing & Finishing

Combine potatoes and sauce

Reduce the heat under the skillet to low. Add the crispy fried potatoes to the pan in a single layer or in two quick additions. Toss gently but quickly with a spatula or tongs to coat each piece in the glossy honey-chilli sauce. Work in batches if necessary so the sauce evenly covers the potatoes without making them soggy.

Garnish and serve

Once coated, transfer the honey chilli potatoes to a serving platter. Sprinkle thinly sliced spring onions, toasted sesame seeds and chopped cilantro over the top. Serve immediately with lime wedges on the side for a bright squeeze of acidity.