a) Preheat the oven to 220°C/200°C fan/gas mark 7.

b) Spread the chips on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, bake on the top shelf, 25 mins. Turn halfway through.

c) Meanwhile, drain the sweetcorn in a sieve.

d) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

a) While the sweetcorn fries, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

b) Put the flour in a bowl with a good pinch of salt and some pepper and mix together.

c) Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

d) Once the sweetcorn is charred, transfer to another medium bowl. Give the pan a quick wipe out.

a) Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

b) Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While the chicken fries, pop a small saucepan on medium heat (no oil).

b) Add the gochujang paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Once thickened, vigourously stir in the butter until melted. Simmer for 1 more min, then remove from the heat. 

d) While the sauce simmers, thinly slice the spring onion. Grate the Cheddar.

a) When the chips have 5 mins remaining, sprinkle over the cheese and return to the oven until melted.

b) When everything's nearly ready, add the coleslaw mix, rocket and mayonnaise to the bowl of sweetcorn. Season with salt and pepper and stir to combine. 

c) Once the chicken is cooked, transfer to a board and cut into 2cm thick slices.

a) Transfer the chicken to your serving plates. Drizzle over the gochujang butter sauce (stir well to combine again and reheat if needed).

b) Serve the chips and slaw on the side.

c) Sprinkle the sliced spring onion over the chicken to finish.

Enjoy!