How to make spicy chilly potato

Ingredients

For the sauce base

1 cup sliced Onions
1 cup thinly sliced Bell Peppers (capsicum)

1 tablespoon Vegetable Oil
2 cloves garlic, finely chopped / minced
1 teaspoon Grated Ginger
2 Green Chili, finely chopped (you can remove the seeds for less spicy
version)
1-2 teaspoons All purpose flour or Cornflour
½ teaspoon Vinegar
1 teaspoon Soy Sauce
1-2 teaspoons Ground Black Pepper
1 and ½ teaspoons Salt (adjust to taste)
a pinch of Sugar
1 tablespoon Tomato Ketchup
½ cup Water or Vegetable Stock

Others

2 large Potatoes
Oil, to deep or shallow fry


METHOD

STEP 1 - Pre-Cooking the Potatoes - If you plan to deep fry, then you can skip this step.
If you want to shallow fry or bake the potatoes, you should pre-cook them (boil in hot water for 8-10 minutes). Let them cool and peel the potatoes

STEP 2 - Cutting the potatoes
Serving in French Fries forms is great, but you can also dice the potatoes into cubes or wedges.
Make sure the potatoes are dry and devoid of any moisture to get maximum cripy-ness!

STEP 3 - Preparing the Potatoes - DEEP FRY
Heat oil in a wok.
Drop the potatoes and deep fry for 2-3 minutes on each side until they are crisp and golden brown.
Remove on a paper towel and set aside until the sauce is ready

STEP 3 - Preparing the Potatoes - SHALLOW FRY
Heat 2-3 tablespoons of oil in a wok (preferably nonstick) and add the potatoes. Let them cook & crisp up on medium heat. Keep stirring frequently to avoid burning. Cook until the potatoes are as crispy as you like.
Tip - Use a wide pan so that the potatoes can sear instead of steam.

STEP 3 - Preparing the Potatoes - BAKING
Preheat the oven to 200 C. Line a baking tray with aluminum foil for easy cleaning. Grease it well.
Mix 2-3 tablespoons of oil with the potatoes
Place the potatoes on the baking tray. Don't crowd one over the other. Spread out the potatoes.
Bake for 15 minutes on one side, flip over and bake another 10 minutes on the other side. Remove and set aside

STEP 4 - Sauce base for Chilly Potatoes - can be prepared simultaneously or even before hand
Heat 1-2 tablespoons of Oil in a wok. Add ginger, garlic, green chilli and fry for 1 minutes.
Add sliced onions and bell peppers and fry on high heat for 2-3 minutes. This gives a slightly burnt taste to the veggies.

Add the vinegar, soy sauce and flour (cornstarch / all purpose flour). Mix well and cook for 1-2 minutes.

Add the water or vegetable stock and mix well. Let it boil for 1-2 minutes while stirring. You will notice the liquid thickens to a sauce consistency.

Season with salt, pepper, tomato ketchup and mix well.