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

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

Pop the fries onto a large baking tray. Drizzle with oil, 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, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

In a large bowl, mix together the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Add the cucumber ribbons to the bowl and mix to coat the cucumber in the pickling liquid.

Meanwhile, trim the spring onion, then halve widthways. Slice each half lengthways down the middle, then into long thin matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the panko breadcrumbs into another bowl, season with salt and pepper and sprinkle in the Chinese five spice. Mix to combine.

Season the THIS™ Isn't Chicken pieces with salt and pepper. Dip the pieces into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate.

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 THIS™ Isn't Chicken fries properly - heat for 2-3 mins. 

Once hot, carefully add the THIS™ Isn't Chicken pieces into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Meanwhile, place the bao buns (2 per person) onto a clean plate and microwave, 750W 1 min 30 secs, 900W 1 min.

If you don't have a microwave, place them onto a baking tray and bake on the middle shelf until warm and fluffy, 2-3 mins.

When everything's ready, pop the bao buns onto your plates.

Spread the inside of each with some mayo and add the THIS™ Isn't Chicken pieces. Drizzle over the hoisin sauce and tuck in some cucumber ribbons and spring onions.

To finish, drizzle the sambal over the top (add less if you'd prefer things milder). 

Serve your ultimate bao buns with the fries and remaining cucumber ribbons on the side. 

Enjoy!