To make honey chili potatoes, first wash and peel the potatoes. Cut them into long slices and boil them for five minutes with a little salt.

After five minutes, drain the potatoes in a colander and spread them on a cloth. Let them air dry for ten minutes.

Next, put the potato slices in a bowl. Add the all-purpose flour and rice flour, then add 2 tablespoons of water. Coat the potatoes well with the flours. Heat oil in a deep pan over medium-high heat. Once the oil is hot, fry the coated potatoes until golden and crispy.

Fry all the potatoes in batches until golden and crispy. Remove and set aside. In another pan, toast the sesame seeds and set aside. Add 2 tablespoons oil to the pan, then finely chop the garlic and add it to the oil. Add sliced onion and bell pepper (cut into long strips).

If you have a dried red chili, slice and add it as well. Add salt to taste, 2 tablespoons ketchup, and 1/2 teaspoon soy sauce. Add half of the toasted sesame seeds (save the rest for garnish). Add 1 tablespoon honey.

Add 1 cup water. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water, then add this mixture to the pan to thicken the sauce.

Add a little black pepper powder. When the sauce thickens, add the fried potatoes and toss to coat them well in the sauce.

Transfer to a serving bowl. Garnish with cilantro leaves and the remaining toasted sesame seeds. Serve hot with your family and enjoy—these honey chili potatoes are even tastier than those at a restaurant!