1. Peel and cut the potatoes into chunky-style chips.

2. Soak in water for 10 minutes. Drain and pat dry.

3. Fry in oil at 150°C for 10 mins. Drain on paper towel and cool.

4. Heat oil to 185°C and fry again till golden brown.

5. Drain and keep warm in a low-temp oven.

6. Place the rice wine and soy into a mixing bowl and mix the diced chicken thigh through it. Add the potato starch and mix again until incorporated.

7. Pour 1 tablespoon oil into a hot wok and stir fry the chicken for about 2-3 minutes till just cooked. Set aside and keep warm.

8. Thinly sliced the red and green chilli and cut the shallots into 4 cm batons.

9. Put the wok on medium heat. Swirl in the oil and add the sliced ginger and cook till golden on both sides. Add the sliced chilli and shallots and cook another 30 seconds.

10. Add the stock, oyster sauce, soy sauce, salt and sugar and turn the wok up to high heat. Once bubbling, check the seasoning and adjust if needed.

11. Add the chicken and then the potato starch slurry to thicken the sauce to a thick gravy-like consistency. (You may not need all of the slurry). Then the chilli oil.

12. Put hot chips onto a plate and pour the chicken and chilli sauce stir-fry over the top.