Wash and scrub the potatoes well. Leave the skin on for extra texture. Cut into roughly 1-inch chunks—bite-sized but not too small, so they stay crispy on the outside and tender inside.

In a large bowl, whisk together cornstarch, flour, salt, and pepper. Add the potato pieces and toss gently until each piece is evenly coated. This cornstarch coating is the secret to that satisfying crunch everyone loves in chili potatoes.

Heat enough oil in your skillet to come about halfway up the potatoes (around 350 °F if you have a thermometer). Fry in batches so the potatoes aren’t overcrowded. Cook until golden brown and crisp on all sides—about 5–7 minutes per batch. Use the slotted spoon to transfer them to paper towels or a wire rack.

While potatoes cook, combine honey, chili garlic sauce, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Whisk well and bring to a gentle simmer over medium heat. Let it bubble for 1–2 minutes to thicken slightly. If you want them on the sweeter side, that’s your chance to play with the balance—feel free to tweak the honey or spice.

Place crispy potatoes into a clean, roomy bowl. Pour the warm glaze over them and toss gently but thoroughly so every piece is coated. The contrast between the super-crispy exterior and sticky sweet-chili glaze is what makes this a top-tier spicy snack.

Sprinkle with crushed peanuts right away so they stick well. Add sliced green onions and chopped cilantro for freshness and color.

Transfer to a serving platter and dig in. You want that glide-right-out sticky glaze and warm crunch!