Ingredients1600g frozen potato wedges
21 tbsp sesame oil (or vegetable oil)
3Pinch of salt & black pepper
43 tbsp soy sauce
52 tbsp honey (or maple syrup for vegan option)
61 tbsp brown sugar
71 tbsp rice vinegar (or lime juice)
82 cloves garlic, minced
91 tsp fresh ginger, grated (or ½ tsp ground ginger)
101 tsp sriracha or chili flakes (optional, for heat)
111 tsp cornstarch + 2 tbsp water (slurry, for thickening)
121 tbsp toasted sesame seeds
132 green onions, thinly sliced
14Fresh cilantro leaves (optional)
Directions1-Preheat oven to 220°C (425°F).
-Spread frozen wedges on a baking sheet, toss with sesame oil, salt, and pepper.
-Bake 25–30 minutes until golden brown and crispy, flipping halfway.
2-In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and optional sriracha.
-Bring to a simmer for 2–3 minutes.
-Stir in the cornstarch slurry, cook 1–2 more minutes until sauce thickens and turns glossy.
3-Once wedges are crisp, transfer to a large mixing bowl.
-Pour sauce over the hot wedges and toss until fully coated.
4-Sprinkle with sesame seeds, green onions, and cilantro.
-Serve immediately as a side dish or appetizer.
