Kung Pao-Style Chicken Breast Burger With Salt & Pepper Chips

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, then add the chips to a baking tray (or two!) with your five-spice mix, 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 25-30 min or until golden and crisp – these are your salt & pepper chips

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Cut your orange in half

Combine the chopped garlic in a large bowl with the chopped ginger, the juice of half your orange[s] and your soy sauce

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper

Add your chicken breast portion[s] to the bowl and mix everything together – this is your marinated chicken

Crush your roasted peanuts in the bag with a rolling pin

Add your cornflour and crushed peanuts to the marinated chicken

Give it a good mix up until the chicken is well coated

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

Once the pan is very hot, add the coated chicken and cook for 3-4 min on each side or until golden

Transfer the chicken to a tin foil-lined baking tray and put the tray in the oven for 12-14 min or until cooked through (no pink meat!) – this is your Kung Pao-style chicken

Top, tail, and grate your carrot[s]

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Peel and chop the orange[s] into small pieces, discard the peel

Add the grated carrot to a bowl with the shredded lettuce, orange pieces, mayo and a pinch of salt then mix well – this is your zingy slaw

Slice your brioche bun[s] in half

Add the brioche halves to the chip tray, and return the tray to the oven for 4-5 min or until warmed through

Trim, then slice your spring onion[s]