Thai-Style Coconut Chicken With Sweet Potato Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a little water in a kettle, then take your chicken out of the fridge, open the packet and let it air

Cut your sweet potato[es] (skins on) into fries, then add the fries to a baking tray (or two!) with your toasted sesame seeds, 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

Chop your creamed coconut roughly (if required!) then add it to a bowl with 2 tbsp [3 tbsp] [4 tbsp] boiled water and mix to form a paste – this is your coconut paste

Chop your coconut flakes finely

Add the chopped coconut flakes to a bowl with your panko breadcrumbs and a pinch of salt and give it a good mix up – these are your coconutty breadcrumbs

Add your chicken breast strips to a bowl with the coconut paste and give it a good mix up until all the chicken is coated

Press the coated chicken into the coconutty breadcrumbs firmly to coat evenly

Add the breaded chicken strips to a baking tray (or two!), drizzle them with vegetable oil and put the tray[s] in the oven for 15-18 min or until cooked through (no pink meat!) and golden – these are your coconutty chicken goujons

While the chicken is cooking, slice your radishes finely

Chop your coriander roughly, including the stalks

Cut your lime[s] in half

Add the sliced radish to a bowl with half the chopped coriander (save the rest for later), the juice of half the lime (not a fan of citrus? Go easy!) and a pinch of sugar

Give it a good mix up – this is your radish salad

Add your honey to a bowl with your soy sauce, chilli flakes (can't handle the heat? Go easy!), remaining chopped coriander and juice of the remaining lime and mix to combine – this is your Thai-style honey dipping sauce