Chicken Poppers with Hand-Cut Chips, Slaw and Sweet Chilli Mayo

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using).
2. Toss chips with a drizzle of oil on prepared tray and season with salt. Roast for 25-30 minutes, until golden and cooked through. Turn once during cooking. Place chicken in a large bowl with chicken poppers spice mix and salt and toss to coat. Sprinkle over cornflour to coat all chicken.
3. In a small bowl (or cup) whisk egg and pour over chicken, making sure all chicken is covered with egg. Place panko breadcrumbs in a third bowl. Coat chicken with breadcrumbs, one handful at a time. Set chicken aside and prepare the salad.
4. In a large bowl mix mayonnaise, vinegar and mustard. Finely slice lettuce; peel and grate carrot; cut apple into thin matchsticks; cut cucumber in half lengthways then thinly slice. Add all to bowl with dressing, toss to combine and set aside.
5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook chicken, in batches, for about 2 minutes each side, until golden and just cooked through. Wipe pan out between batches and add more oil as needed. Season cooked chicken poppers with salt and pepper to taste.
6. In a small bowl mix mayonnaise and sweet chilli sauce together.
7. divide hand-cut chips, chicken poppers and slaw between plates. Serve sweet chilli mayo on the side.