Wash and clean all the vegetables thoroughly. Cut the potatoes into thick, long French fry shapes as shown. Rinse the cut potatoes in water two or three times to remove all the starch.

In a glass of water, add salt and the cut potatoes. Boil until the potatoes are about 50%–60% cooked. Drain the potatoes. Once cooled, sprinkle cornstarch and a little salt over the potatoes.

In a deep bowl, mix two tablespoons of cornstarch, two teaspoons of all-purpose flour, and a little salt to make a thick batter. Meanwhile, heat cooking oil in a deep pan. Dip the coated potato slices into the batter, then add them to the hot oil. Repeat for all the potatoes. Fry the potato slices until golden and crispy as shown.

Heat oil in a pan. Add the chopped garlic, ginger, and green chilies, and sauté. Add the onion. Then add the bell pepper and salt, and cook. Add soy sauce, red chili sauce, and tomato ketchup (adjust the amount of sauces to your taste), and stir for 1 minute. Mix one tablespoon of cornstarch with water to make a thin slurry, then slowly add it to the pan while stirring. Add a small bowl of water to the mixture.

If you like the taste of honey, add it now, or skip if you prefer. Add the fried potatoes to the pan and mix well. Make sure all the potatoes are well coated with the sauce.

Honey Chili Potato is ready! Enjoy it hot with your family and have a great time.