Sesame Fried Chicken and Teriyaki Gyozas

Meanwhile, sandwich each chicken breast between two pieces of baking paper. 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, black sesame seeds and Thai style spice mix into another medium bowl and season with the 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 the gyozas onto one side of a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

While the gyozas bake, 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 and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to the other side of the gyoza baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, trim the baby gem, halve lengthways, then thinly slice. Crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, mix together the coleslaw mix, peanuts, baby gem, rice vinegar, sugar for the dressing (see pantry for amount) and a third of the mayonnaise. Season with salt and pepper.

Set your slaw aside for later.

In a small bowl, mix together the remaining mayo and sriracha.