• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm wide fries (peeling optional).
• Pop onto a large (lined) baking tray.
• Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, cook on the top shelf until golden, 25-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

• Halve the cabbage, cut out and discard the tough core, then thinly slice.
• Add the cabbage to a bowl along with half the aioli and mix to combine. Season to taste with salt and pepper and set aside.
• Beat one egg (double for 4p) in a separate bowl.
• In another bowl, season the breadcrumbs with salt and pepper.

• Lay the chicken out on a board. 
• Slice the chicken into 2cm strips. Season with salt and pepper.
• Dip the chicken strips first into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Discard excess egg.

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

• When the potatoes have 10 mins of cooking time left, place a large pan over high heat with enough oil to coat the bottom.
• Once hot, carefully lay the chicken strips into the pan.
• Fry until golden brown on the outside, 2-3 mins on each side. Adjust heat if necessary. Once golden, remove the chicken from the pan.
• Discard the oil remaining in the pan.

TIP: Allow the oil to get hot before adding the chicken so it can fry properly.

• Once the potatoes are cooked, add them to an oven dish.
• Top with chicken, chorizo and a scattering of cheese.
• Return to the top shelf of the oven until the cheese is melted and chicken is cooked through, another 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Meanwhile, in a small bowl, mix the gochujang, honey and remaining aioli.
• Trim and thinly slice the scallion.

• Carefully remove the loaded fries from the oven and scatter over the sliced scallion.
• Drizzle the gochujang aioli over the top.
• Allow everyone to help themselves at the table.
• Serve with cabbage slaw alongside.