Sticky Chicken With Salt & Pepper Chips

Cut the chicken breast into bite-sized pieces and pat dry. Cut the potatoes into chips. Mince the garlic and finely slice the spring onions and chilli. Toss the chicken with the cornflour and a pinch of salt and black pepper until lightly coated.

Heat the oven to 220°C (200°C fan). Toss the chips with a little cooking oil, salt, plenty of black pepper and the Chinese five-spice if using. Spread on a baking tray and roast for 30–35 minutes, turning halfway, until deeply golden and crisp.

Heat 2 tablespoons of cooking oil in a large frying pan or wok over medium-high heat. Add the coated chicken in a single layer and cook for 5–7 minutes, turning regularly, until browned, crisp at the edges and cooked through. Transfer to a plate.

Lower the heat slightly. Add the garlic and most of the sliced chilli to the same pan and cook for about 30 seconds until fragrant. Stir in the soy sauce, honey, rice vinegar, sweet chilli sauce and sesame oil if using. Simmer for 2–3 minutes until glossy and slightly thickened.

Return the cooked chicken to the pan and toss thoroughly in the sticky sauce. Cook for another 1–2 minutes, stirring, until every piece is coated and the glaze clings to the chicken. Stir through half of the spring onions.

Taste the chips and add a final pinch of salt and black pepper if needed. Divide the sticky chicken and salt & pepper chips between plates. Scatter over the remaining spring onions and chilli and serve immediately while the chips are crisp.