Sweet & Sour Chicken Breast & Bacon 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 potato[es] (skins on) into chips

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into large, bite-sized pieces

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

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden

Meanwhile, add half your cornflour (save the rest for later!) and 2 tbsp [3 tbsp] [4 tbsp] flour to a plate, season with a generous grind of black pepper and give everything a good mix up – this is your flour mix

Add your chicken to the flour mix, then press firmly into the mixture, making sure to evenly coat them on both sides – this is your coated chicken

Combine the remaining cornflour in a bowl with 125ml [190ml] [250ml] cold water

Add your tomato ketchup and soy sauce with your rice vinegar, ginger & garlic paste and 2 tsp [3 tsp] [4 tsp] sugar and mix it all together – this is your sweet & sour sauce

Trim and chop your spring onion[s] in half, then cut lengthways into thin strips

Add your smoked streaky bacon to a separate baking paper-lined baking tray

Put the tray in the oven for 12-15 min or until golden and crispy

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

Once hot, add the coated chicken and cook for 8 min on each side or until golden brown, crispy and cooked through (no pink meat!) – this is your crispy chicken

Once the chicken is cooked, remove from the pan and set aside, reserve the pan

Slice your brioche bun[s] in half (if required!)

Add the brioche halves to a baking tray, cut side up, and put the tray in the oven for 4-5 min or until warmed through

Once the chips and pepper are cooked, remove half the roasted pepper and set aside for serving

Mix the remaining roasted pepper through the chips with the spring onion strips and season with a generous grind of black pepper – these are your salt & pepper chips

Carefully wipe the reserved pan with some kitchen paper (it will be hot!) and return it to a medium-high heat

Once hot, add the sweet & sour sauce with a small pinch of salt and cook for 2-3 min or until thickened

Once thickened, add the crispy chicken and give everything a good mix up until the chicken is coated in the sauce – this is your sweet & sour chicken