Fiery Xi'an-Inspired Salt & Pepper Fried Breast With Spring Rolls

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Heat a large dry pan over a medium heat

Once hot, add your cumin seeds

Cook for 1-2 min or until fragrant

Tip: Watch them like a hawk to make sure they don't burn!

Once fragrant, transfer the toasted cumin to a pestle & mortar and reserve the pan

Add your salt & pepper chilli seasoning and umami seasoning to the pestle & mortar and bash into a fine powder – this is your Xi'an-inspired spice mix

Tip: Don't have a pestle & mortar? Pulse in a food processor!

Add your cornflour to a plate with your Xi'an-inspired spice mix and a pinch of sugar and mix until fully combined

Press your chicken (using chicken breast? Slice your chicken in half as if you were cutting a burger bun, so you are left with two thinner pieces) firmly into the spiced cornflour until evenly coated all over

Return the reserved pan to a medium-high heat with a very generous drizzle of vegetable oil (enough to cover the base of the pan)

Once hot, add the coated chicken and cook for 9-10 min (5-6 min for chicken breast) each side or until golden, crispy and cooked through (no pink meat!) – this is your Xi'an-inspired fried chicken (Tip: Cooking for 5? Use 2 pans!)

Tip: Watch the chicken while it's cooking and reduce the heat slightly if the coating is getting too dark before it's cooked through

Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked then once done, remove from the heat and set aside (lid on) to steam until serving

Whilst the rice is cooking, add your vegetable spring rolls to a baking tray and put in the oven for 10-12 min or until golden and cooked through

Peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Bash your cucumber with a rolling pin and chop it into small, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Combine your ketjap manis with half your rice vinegar (you'll use the rest later!), half the chopped red chilli (can't handle the heat? Go easy!) and chopped garlic in a small bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and stir it together – this is your spicy dipping sauce

Add the bashed cucumber to a separate bowl with the remaining rice vinegar, remaining chopped chilli (not a fan of spice? Just add a little!) and a drizzle of vegetable oil and give everything a good mix up – this is your spicy cucumber salad