• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 8-10 minutes of cook time, remove tray from the oven and sprinkle diced bacon and Cheddar cheese over sweet potato (you may need to break up the bacon with your hands!). • Return to oven and bake until melted and golden.

• Meanwhile, thinly slice apple into sticks. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning, a drizzle of olive oil and a pinch of pepper.

• When potato has 10 minutes remaining, to the bowl with the chicken, add cornflour. Toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, dust off any excess flour from chicken, then cook chicken in batches, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Transfer to a paper towel-lined plate.

• Return all chicken to the pan, then add sweet & sour sauce, the honey and sesame seeds, tossing, until well combined, 1 minute.

• While chicken is cooking, place gua bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute. • In a second medium bowl, combine shredded cabbage mix, apple, garlic aioli and a drizzle of olive oil. Season to taste with salt and pepper.

• Uncover baos, then gently halve buns and fill with some creamy apple slaw and sweet and sour popcorn chicken. • Serve baos with cheesy bacon sweet potato chunks and remaining slaw. Top bao buns with spring onion to serve. Enjoy!