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Trim the sides of the potatoes and cut them into triangular wedges.
Wash them thoroughly to remove excess starch.
Parboil the potatoes until slightly tender.
While still hot, add salt and cornflour. Toss well until the potatoes are evenly coated.
Deep fry until golden and crispy. Set aside.
In a bowl, combine tomato ketchup, chilli sauce, soy sauce, and vinegar. Mix well and keep aside.
Heat a wok on high heat. Add oil, dried red chillies, diced onion, garlic, and ginger, green chilli, coriander stems and spring onion greens. Toss for a minute.
Add the bell peppers and stir-fry briefly. They should remain crunchy.
Pour in the prepared sauce mixture. Let the sauces hit the hot wok directly to develop a smoky restaurant-style flavor.
Add a splash of water.
Mix cornflour and water to make a slurry. Add it to the wok and stir until the sauce thickens.
Season with salt, black pepper, and your secret ingredient.
Flash-fry the potatoes on high heat for 30 seconds and add them to the sauce.
Add fresh coriander and spring onion greens. Toss everything well until evenly coated.
Finish with spring onion greens and sesame seeds.
Serve immediately while hot and crispy.