1. Finely chop onion, quarter spring onion bulbs and chop the greens
2. Soak red chillies in 1 tbsp of water and microwave for 1 min. Let it stay in the water for 15 mins
3. Meanwhile, heat oil for frying potatoes
4. Chop potatoes into wedges (we chopped them into fingers, but it became too oily - fatter pieces would have been better)
5. Add a tsp of water at a time to the cornflour and make a thick paste
6. Add potato wedges to the cornflour paste and mix well with your hands
7. Deep fry the wedges and keep on thick paper towels to absorb extra oil
8. Dry toast sesame seeds and keep aside
9. Grind garlic and red chillies with the water in which they were soaked into a coarse paste
10. Heat oil in a pan and add this paste
11. Add onion and spring onion. Mix well and saute till onions turn translucent
12. Add chilli-garlic sauce, soy sauce, vinegar, honey, salt and sugar and mix well
13. Add fried potato wedges and half the spring onion greens
14. Cook on medium heat for 2 mins to allow the sauce to coat wedges and for the flavours to infuse
15. Remove from heat
16. Garnish with remaining spring onion greens and toasted sesame seeds
17. Serve hot

Recipe courtesy: foodiliciousnan