Thai Style Coconut Fried Chicken and Green Curry Mayo

Crack the egg (see pantry for amount) into a medium bowl and whisk. 

Put the breadcrumbs and dessicated coconut into another bowl, season with the salt (see pantry for amount) and pepper. Mix together.

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

Transfer the chicken to a 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.

While the chicken bakes, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Roughly chop the coriander (stalks and all).

In a large bowl, combine the rice vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir the coleslaw mix through the dressing and set aside for now.

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 half.

Drizzle the smashed potatoes with more oil, scatter over the bacon lardons, then drizzle over half the sweet chilli sauce. 

Return to the top shelf until crispy and golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, in a small bowl, mix together the mayo, Thai green style paste and sugar for the sauce (see pantry for amount).