Steps

1. Cut 300g of sweet potatoes diagonally into 1cm thick slices, then into 1cm thick long strips.
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2. Soak the cut sweet potatoes in water for about 5 minutes.
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3. Drain the sweet potatoes in a colander and pat them dry with paper towels.
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4. Place the dried sweet potatoes into a resealable bag.
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5. Add 1 tbsp of potato starch to the bag, close the opening, and shake to coat the sweet potatoes evenly.
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6. Place the coated sweet potatoes into a deep frying pan.
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7. Pour frying oil into the pan, enough to cover the sweet potatoes, and heat over high heat. (Key Tip! Starting to heat the oil with the sweet potatoes allows them to cook through slowly, bringing out their sweetness.)
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8. Once the oil is hot and large bubbles start to form, reduce heat to medium and fry.
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9. When the coating starts to firm up, use chopsticks to separate the sweet potato strips so they don't stick together. (Key Tip! Fry without touching too much to prevent the coating from coming off.)
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10. Fry, turning occasionally.
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11. When the potato starch coating is firm and lightly colored (indicated by smaller bubbles and the sweet potatoes floating), remove them from the pan and drain on paper towels. (Key Tip! Don't over-fry; cook just until done.)
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12. Transfer the well-drained sweet potatoes to a bowl.
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13. Add 1/2 tbsp of grated cheese and 1/4 tsp of salt to the bowl, then shake the bowl to coat the sweet potatoes evenly.
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14. If the flavor is too light, add more salt to adjust.
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15. Transfer to a serving dish and sprinkle any remaining grated cheese from the bowl over the top.
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16. Sprinkle dried parsley over the entire dish.
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17. Dip in or drizzle with honey before eating. (Key Tip! To prevent the honey from making the coating soft, it's recommended to dip or drizzle it just before serving.)
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