1.
Chill the fingers. Take them out of the refrigerator, drizzle 1 tbsp oil, ½ tsp red chilli powder and salt over them and mix well.
2.
Put them in the air fryer basket, fit the basket into the main body and cook at 200°C till they turn golden and crisp. Heat the remaining oil in a non stick pan, add spring onions and garlic and saute.
3.
Reduce heat and simmer. Add half the cornstarch mixture and mix and cook till the sauce thickens. Add crushed red chillies and mix. Switch off heat. Transfer the sauce into a bowl.
4.
Place the potato fingers in a serving bowl, pour the chilli sauce over, garnish with spring onion greens and serve immediately.
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