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, sprinkle over the sesame seeds, 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, in a large bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the coleslaw mix, toss together, then set aside. 

When your chips have cooked for 5 mins, lay the chicken onto a baking tray, drizzle with oil and 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.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the chicken has about 10 mins remaining, remove the tray from the oven and drizzle over the teriyaki sauce.

Turn the coat the chicken in the sauce. Return to the oven for the remaining time until sticky and golden.

Just before you're ready to serve, add the baby leaf mix to the coleslaw and toss together. 

When everything's ready, cut the chicken widthways into 2cm slices.

Transfer the chicken to your plate, spooning over any remaining sauce from the tray. Drizzle over some of the mayo and sprinkle on the crispy onions.

Serve with the slaw salad and sesame chips, along with the remaining mayo for dipping.