Kimchi Glazed Korean-Style Fried Chicken Thigh W. Sweet Potato & Slaw

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[s] in the oven for 20-25 min or until the fries are golden and crisp

Meanwhile, add 80ml [120ml] [160ml] milk to a bowl with half your rice vinegar (you'll use the rest later!) – this is your marinade

Add your chicken to the marinade and stir it all together, then set aside until later

Tip: This will help to tenderise your chicken!

Add your kimchi ketchup to a bowl with your gochujang paste (can't handle the heat? Go easy!) and 2 tbsp [3 tbsp] [4 tbsp] cold water and stir it all together – this is your kimchi glaze

Trim, then slice your spring onion[s] on the diagonal

Add your carrot & cabbage slaw mix to a bowl with the remaining rice vinegar, your mayo, a pinch of salt and pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix it all together – this is your creamy slaw

Discard all the excess marinade from the chicken

Add your cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the bowl with the marinated chicken

Season with a pinch of salt and a generous grind of pepper and give everything a good mix up until the chicken is fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once the pan is very hot, add the coated chicken and cook for 9-10 min on each side or until golden, crisp and cooked through (no pink meat!) – this is your fried chicken

Tip: Cooking for 3 or more? Do this in batches!

Once cooked, add your fried chicken to the bowl with the kimchi glaze and toss until the chicken is fully coated – this is your kimchi glazed Korean fried chicken