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, 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, 30-35 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 1-2 cm thick. Season with salt and pepper.

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

Put the breadcrumbs, black sesame seeds and Thai style spice blend into another medium bowl and 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 the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

While the gyozas bake, pop a large frying pan on high heat and add enough oil to completely 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, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total.

Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

In the meantime, zest and cut the lime into wedges.

Trim and thinly slice the spring onion. Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, mix together the coleslaw mix, baby gem, a squeeze of lime juice, the sugar for the dressing (see pantry for amount), half the lime zest and a third of the mayonnaise. Season with salt and pepper.

Set your slaw aside for later.

When everything's ready, add the teriyaki sauce to the gyoza baking tray and turn the gyozas to glaze them. Add a squeeze of lime juice.

Share your fried chicken between your plates and serve with your chips and coleslaw alongside.

Serve with any remaining lime wedges for squeezing over and a dollop of the remaining mayonnaise.

On a separate side plate, serve your teriyaki gyoza and scatter over the spring onion to finish.

Enjoy!