Wash and peel 4 medium-sized potatoes. Cut them into thin, long strips (like French fries). Soak the potato strips in cold water for 15-20 minutes to remove excess starch. Drain and pat dry with a clean kitchen towel.
In a bowl, mix 4 tablespoons of cornflour, 2 tablespoons of all-purpose flour (maida), 1/2 teaspoon of red chilli powder, 1/2 teaspoon of black pepper powder, and salt to taste. Add the potato strips to the bowl and coat them evenly with the flour mixture.
Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, deep fry the potato strips in batches until they turn golden brown and crispy. Remove the fried potatoes from the oil and place them on a paper towel to absorb excess oil.
In another pan, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of finely chopped garlic and 1 tablespoon of finely chopped ginger. Sauté for a minute until fragrant.
Add 2 tablespoons of tomato ketchup, 1 tablespoon of red chilli sauce, 1 tablespoon of soy sauce, and 2 tablespoons of honey to the pan. Mix well and cook for 2-3 minutes.
Add the fried potatoes to the pan and toss them in the honey chilli sauce until they are evenly coated. Cook for another 2-3 minutes.
Garnish with 1 tablespoon of chopped spring onion greens and 1 teaspoon of toasted sesame seeds. Serve hot.