Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the cucumber (see ingredients for amount), then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the aioli and half the sambal. Season with salt and pepper, then stir through the coleslaw mix. Set aside for now.

In a medium bowl, combine the rice vinegar, remaining sambal and the sugar for the dressing (see pantry for amount). Season with salt and pepper. Stir in the smacked cucumber and edamame beans, then set aside for now.

Give the frying pan a quick clean.

Just before everything's ready, return the frying pan to medium-high heat (no oil). Add the hoisin sauce and water for the sauce (see pantry for amount). Stir well, then bring to a simmer and heat through until piping hot, 1-2 mins.

Meanwhile, pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.

Stir the baby gem into the bowl of sambal slaw and toss to coat.

Share the tortillas between your plates. Load on the sambal baby gem slaw, then top with the crispy chicken.

Finish by spooning over the hoisin sauce.

Serve the sesame chips and the smacked cucumber and edamame bean salad alongside.