Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

In the meantime, 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Put the flour (see pantry for amount) in a bowl with a good pinch of salt and some pepper and mix together. 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.

Heat a drizzle of oil in a large frying pan on medium-high heat.

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.

While the chicken cooks, in a medium bowl, combine the coleslaw mix, sriracha and mayonnaise. 

Season with salt and pepper, then set aside. 

Once the chicken is cooked, lower the heat to medium and drizzle over the bulgogi.

Cook the sauce, occasionally spooning it over the chicken, until it's thickened and glazes, 2-3 mins.

Add the baby leaves to the coleslaw and toss together.

Transfer your bulgogi glazed chicken to your plates.

Serve with your chips and coleslaw alongside.

Spoon over any remaining sauce from the pan onto the chicken.