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

Chop the potatoes into 2cm wide wedges (no need to peel). 

Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In a medium bowl, combine the rice vinegar, half the honey and half the sambal (use less if you'd prefer things milder). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Trim and quarter the radishes. Trim the cucumber (see ingredients for amount), then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Add the cucumber and radishes to the bowl of marinade and toss to coat. Set your bang bang salad aside.

Meanwhile, in a small bowl, combine the remaining sambal with the mayo. Set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2 cm thick.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper.

Season the chicken with salt and pepper, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay in the chicken, then reduce the heat to medium-high. Fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a clean plate lined with kitchen paper.

Drain the oil from the frying pan and pop back on medium-high heat.

Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the remaining honey to the pan and turn to coat the bacon.

When you're almost ready to serve, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Spread the bun bases with some sambal mayo, then top with a handful of baby leaves followed by the fried chicken and honey bacon, drizzling over any remaining honey from the pan. Sandwich shut with the bun lids.

Serve with the bang bang cucumber and radishes in a bowl and the wedges alongside.