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 them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Thai style spice mix and 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.

In the meantime, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl. Mix with the remaining Thai style spice mix and season with the salt (see pantry for amount) and pepper.

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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, then bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice widthways.

In a large bowl, mix together the coleslaw mix, sliced baby gem, mayonnaise and half the sweet chilli sauce.

Season with salt and pepper and toss to coat. Set aside.

Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

Once the pan is hot, add the red Thai style paste and fry until fragrant, 1-2 mins. 

Add the peanut butter, water for the sauce (see pantry for amount) and remaining sweet chilli sauce. Whisk until smooth, then simmer for 1-2 mins. Set aside your peanut sauce.

Meanwhile, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

Once the chicken is cooked, remove from the oven and cut each thigh into 2-3 pieces (depending on size).

Transfer your bao buns to your plates and fill with the fried chicken and a spoonful of slaw. Drizzle over your peanut sauce.

Serve with the chips, remaining slaw and any remaining peanut sauce alongside.