• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
• Scatter over the sesame seeds for the final 15 mins.

TIP: Use two baking trays if necessary.

• Halve the cabbage, cut out and discard the tough core, then thinly slice. Mix well with aioli.
• Just before serving toss the salad leaves with the cabbage. Season to taste with salt and pepper.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and fry until cooked through, 8-10 mins.
• Remove the pan from the heat, remove the lid and drizzle over the gochujang and honey.

• When everything's ready, transfer the chicken to your plates.
• Serve with the salad and sesame chips alongside.
• Scatter over the crispy onions over the top.