Fried Chicken Breast and Sticky Chilli Potatoes

Meanwhile, halve the tomatoes.

In a medium bowl, add the sugar and olive oil (see pantry for both amounts).

Add the red wine vinegar, season with salt and pepper and mix. Add the tomatoes to the bowl and combine.

In a small bowl, add the mayo and sriracha and stir to combine. Set both bowls aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

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

Dip the chicken 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 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 the chicken into the pan, reduce the heat to medium-high and 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 plate lined with kitchen paper.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato, then drizzle with the sweet chilli sauce.

Turn to coat, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Just before everything's ready, add the baby leaves to the tomatoes and dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.