Hawaiian Crispy Chicken Breast Loaded Fries With Pineapple Sauce

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

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Trim, then slice your spring onion[s]

Add your cornflour to a large bowl with 2 tbsp [3 tbsp] [4 tbsp] flour and a generous pinch of pepper and give it a good mix up

Add your diced chicken breast and toss until everything is well coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated chicken and cook for 10-12 min or until golden and crispy and the chicken is cooked through (no pink meat!) – this is your crispy chicken

Tip: Cooking for 4 or more? Use 2 pans!

While the chicken is cooking, combine your ginger paste and soy sauce in a large bowl with half your white wine vinegar (you'll need the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your Hawaiian dressing

In a separate bowl, combine your carrot & cabbage slaw mix with half your mayo (save the rest for later!) and the remaining white wine vinegar

Transfer half your Hawaiian dressing (you'll use the rest later!) to the slaw and give it a good mix up – this is your tangy slaw

Once everything is ready, transfer your crispy chicken and a generous pinch of salt to the bowl with remaining Hawaiian dressing

Toss to coat – this is your Hawaiian crispy chicken