• 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.
• Arrange cut-side down then roast on the top shelf for 15-20 mins.
• After 15 mins, crush each potato with the bottom of a bowl. Drizzle with oil. Sprinkle with sesame seeds and chilli flakes (use less if you don't like spice).
• Return to the top shelf of the oven to cook until crispy and golden, 8-10 mins.

• Meanwhile, trim and thinly slice the radish.
• Pop into a bowl along with vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
• Mix together and set aside, continuing to stir frequently.

• Halve the cabbage, cut out the tough core and thinly slice.
• Toss the cabbage with half the aioli. Season to taste with salt and pepper.
• Mix 1 tbsp aioli (per 2P) with the sweet chilli sauce and gochujang in a bowl.

• Toss the chicken in the remaining aioli. Season with salt and pepper.
• Next, toss the chicken in the breadcrumbs.
• Place on a lined baking tray. Drizzle over a little oil.
• Bake until golden and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

• Place the bao on a plate (three at a time) and microwave covered for 1 min. 
• Keep covered until serving.

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

• Fill each bao with some cabbage slaw and chicken.
• Drizzle with sweet chilli aioli and garnish with pickled radish.
• Serve remaining slaw and smashed potatoes alongside.