• Preheat oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes (quarter larger pieces). On a lined baking tray, toss with salt, pepper and a drizzle of oil.
• Spread out in a single layer. Roast on the top shelf for 15-20 mins.
• Remove from the oven. Crush the potatoes with the bottom of a bowl. Drizzle with oil. Sprinkle with chilli flakes (use less if you don't like spice) and half the sesame seeds.
• Roast on the top shelf until crispy, 8-10 mins.

• Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice. 
• Trim and thinly slice the scallion.
• To make your slaw, mix the sweet Asian sauce, 1 tsp oil and ¼ tsp salt (double both for 4p). Toss the cabbage through the dressing. Season to taste with salt and pepper. 
• In a small bowl, mix the aioli, honey and gochujang.
• Beat one egg (double for 4p) in a bowl. In another bowl, season the breadcrumbs with salt and pepper.

• Season the chicken with salt and pepper.
• Add the chicken to the bowl with the egg and toss to coat.
• Next, toss the chicken through the breadcrumbs. Ensure it's well-coated. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Place a pan over high heat with 2cm oil coating the bottom.
• Once the oil is hot, add the chicken to the pan.
• Fry until golden brown and cooked through, 6-8 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once cooked, transfer to a plate lined with kitchen paper.

TIP: Allow the oil to get nice and hot before adding the chicken so it can crisp up properly.

• Place the bao (three at a time) onto a plate. 
• Microwave (covered) for 1 min.
• Keep covered until serving.

TIP: To steam the bao instead, place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on top of the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.

• Divide the smashed potatoes between plates.
• Fill each bao bun with crispy chicken and Asian slaw.
• Drizzle the gochujang aioli over the top.
• Finish with a scattering of scallion and remaining sesame seeds.
• Serve any remaining slaw on the side.