Hawaiian Crispy Chicken Loaded Fries With Pineapple & Chilli Sauce

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

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

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[s] 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 thigh 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 8-10 min on each side 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-style 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 the Hawaiian-style 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 the crispy chicken and a generous pinch of salt to the bowl with remaining Hawaiian dressing

Toss to coat – this is your Hawaiian-style crispy chicken