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

Cut your potatoes (skins on) into chips

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

Add your corn ribs to a separate baking tray with a small drizzle of olive oil

Give everything a good mix up and put the trays 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 generous drizzle of vegetable oil 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 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 pinch of salt to the bowl with remaining Hawaiian dressing

Toss to coat – this is your Hawaiian crispy chicken

Add a small knob of butter to the roasted corn ribs and give it a good mix up – these are your buttered corn ribs