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1
Cut the potatoes into thick pieces and soak them in water to remove excess starch, which helps them turn extra crispy when fried.
2
Drain the potatoes and toss with cornflour and pepper powder until evenly coated. Do not add salt at this stage, as it can draw out moisture and make the potatoes soggy.
3
Deep fry the coated potatoes in hot oil over medium heat until golden and crispy outside while staying soft inside, then drain and set aside.
4
Heat oil in a pan and sauté a generous amount of garlic and ginger until fragrant.
5
Add the onion and capsicum, and stir-fry over high heat.
6
Push the vegetables aside to clear space in the center of the pan, then add soy sauce, tomato sauce, vinegar, and salt, cooking the sauce until the raw flavors mellow and everything blends well.
7
Add the fried crispy potatoes along with green chili, coriander, and roasted sesame seeds, then gently toss to combine.
8
Make sure the potatoes are evenly coated in sauce while keeping their crispiness, then serve immediately.
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