Parboil potato wedges until tender but not falling apart, then cool to dry surface.

Toss wedges in cornflour and salt, then shallow-fry until golden brown and crisp.

Sizzle garlic, onion and green chilies in oil until fragrant and lightly caramelized.

Add soy, chili sauce and ketchup, simmer briefly until glossy and slightly reduced.

Toss in the fried potatoes until sauced, finish with spring onions and a final toss to coat.