To make honey chili potato, first peel, wash, and clean the potatoes. Cut them into long finger-like slices and place them in water. In a pan or pot, add the sliced potatoes, water, and a little salt. Boil for 2 minutes, then drain them using a strainer.

Place the boiled potatoes in a bowl. Add 2 tablespoons all-purpose flour and 2 tablespoons rice flour. Gently mix to coat the potatoes well. In another bowl, add 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, and 2 tablespoons rice flour. Add a little salt and black pepper powder, mix well, then gradually add water to make a thick batter.

Heat oil in a deep pan or wok over medium heat. Dip each potato piece into the batter and carefully add to the hot oil.

Fry the potatoes lightly; do not let them turn brown. Half-fry the potatoes and remove to a plate. Repeat with the remaining potatoes. Then, fry all the potatoes again until they change color slightly, and remove to a plate.

In a wok, heat 1 tablespoon oil. Add the chopped garlic, then add the sliced onion and bell pepper. Sauté for a bit, then add the toasted sesame seeds and sauté briefly.

Mix everything well. Add red chili sauce, soy sauce, tomato ketchup, and vinegar. Stir well. Add Kashmiri red chili powder, salt to taste (remember, salt has been added before), and black pepper powder. Mix thoroughly. In a small bowl, mix 1 tablespoon cornstarch with 2-3 tablespoons water to make a thin slurry. Gradually add this to the wok, stirring quickly to combine.

Add 3 tablespoons honey and mix well. Add the fried potatoes and toss to coat them evenly with the sauce.

Mix the honey sauce and fried potatoes thoroughly. Transfer the honey chili potatoes to a plate, drizzle with 1 tablespoon honey, and sprinkle with toasted sesame seeds. Serve hot. Your delicious honey chili potatoes are ready.