Five-Spiced Crispy Chicken Strips And Sesame Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Put the tray[s] in the oven for 25-30 min or until the fries are golden and crisp

Heat a pot over a medium-high heat

Add your honey and tomato ketchup with your rice vinegar, soy sauce, 1 tsp [1 1/2 tsp] [2 tsp] cornflour (you'll use the rest later!) and 100ml [150ml] [200ml] boiled water

Cook for 2-3 min or until the sauce has thickened – this is your sweet & sour dipping sauce

Add your carrot & cabbage slaw mix to a large bowl with your black sesame seeds and mayo

Mix until fully combined – this is your sesame slaw

Heat a large, wide-based pan (preferably non-stick) with 4 tbsp [6 tbsp] [8 tbsp] vegetable oil over a high heat

Add your chicken to a large bowl with the remaining cornflour, 2 tbsp [3 tbsp] [4 tbsp] flour, your five-spice mix, 1/2 tsp [3/4 tsp] [1 tsp] sugar and a pinch of salt and pepper

Give everything a good mix up – this is your coated chicken

Once hot, add the coated chicken and cook for 5-6 min on each side or until golden, crispy and cooked through (no pink meat!)

Once done, season generously with salt – these are your five-spiced crispy chicken strips