• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato lengthways into 1cm slices, then into 1cm fries (unpeeled).
• Place on a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.

TIP: You want them well spaced out to achieve a crispy finish! Use two baking trays if necessary.

• Meanwhile, add the chicken, breadcrumbs and half the aioli to a medium bowl.
• Toss to fully coat each piece of chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

• Arrange the chicken in a single layer on a separate lined baking tray.
• Drizzle over 1 tbsp oil (double for 4p).
• Bake in the oven until the chicken is cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, trim and coarsely grate the carrot (no need to peel).
• In a large bowl for the salad, mix together the vinegar, mayo and 1 tsp sugar (double for 4p).
• Season with salt and pepper.
• Just before serving, add the salad leaves and carrot to the bowl with the dressing and toss to coat.

• Toss the cooked chicken in the sweet chilli sauce and remaining aioli.
• Season with a pinch of salt and pepper.

TIP: If cooking for kids you can reduce the heat in this recipe by using less sweet chilli sauce.

• Divide the sweet chilli chicken between plates.
• Serve the sweet potato fries and carrot salad alongside.