Cut the potatoes into finger chip size and transfer them to a bowl. Add cold water, cover it and let it sit in refrigerator for one hour.

Drain the water from the potatoes and add corn flour, rice flour, salt and pepper. Mix well until every potato chip is well coated with the flour mixture. Add one or two tablespoons of water if needed.

Heat some oil in a pan on medium low heat and add chopped garlic to it. Once the garlic is light brown and fragrant, add the peppers and the soy sauce, chilli sauce, honey, ketchup and mix well.

In a bowl, mix water and corn flour and add this to the sauce.
Keep stirring on medium low heat for not more than one minute and now turn off the flame.

Deep fry the potatoes until they are crispy golden brown.

Add them to the pan in which the sauce was prepared and mix until every chip is well coated.
Cook for not more than 1 minute on medium heat. Sprinkle some spring onions and serve hot.