Serves 4

100g Goldfish Brand Japanese Style Curry Sauce
500g sweet potatoes
3 tbsp vegetable oil
7 tbsp cornflour
1 tsp garlic granules
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp thyme
2 eggs
120g Panko breadcrumbs
400g chicken thighs, skinless and boneless

1.    Pre-heat the oven to 200°C. Cut the sweet potatoes into wedges and the chicken into bite-sized chunks. Then, pour the vegetable oil into a large roasting tray and place in the pre-heated oven.

2.     Meanwhile, combine 3 tbsp. of cornflour with the garlic granules, cayenne pepper, smoked paprika and thyme. Place the sweet potatoes in a zip lock bag then add the cornflour and spice mix. Seal, and shake vigorously, ensuring the wedges are evenly coated in the cornflour and spices. Place on the hot roasting tray and roast for 35-40 minutes or until golden brown and crispy.

3.    In a small bowl, whisk the eggs. Place the Panko breadcrumbs and 4 tbsp. cornflour on two separate plates. Then, toss the chicken in the cornflour to lightly coat, followed by a dipping in the whisked eggs, and finish off by coating in the Panko breadcrumbs. Repeat with each piece of chicken until they are all covered.

4.     Fill a high-sided, heavy-based saucepan with vegetable oil, so that it reaches 5cm deep, and heat. When the oil is hot (you can test this with a few breadcrumbs) fry the chicken pieces in batches until golden brown and cooked through.

5.     To make the sauce, tip the Goldfish Brand Japanese Style Curry Sauce into a small saucepan with 300ml of hot water, and heat over a medium temperature until thickened.

6.     Serve the chicken and sweet potato wedges with the Japanese sauce on the side to dip