Chilli Mayo Chicken Loaded Chips

Heat the oven to 220°C, or 200°C fan. Spread the chips over a large tray and bake for 25–30 minutes, turning once, until crisp and golden.

While the chips cook, heat the oil in a large frying pan over a medium-high heat. Add the chicken and stir-fry for 5–6 minutes until lightly browned and cooked through.

Add the onion and garlic and cook for 2 minutes, then stir in the soy sauce and black pepper. Let the sauce bubble for 1 minute so it coats the chicken.

Mix the mayonnaise with the sriracha and lime juice. Taste and add more sriracha if you like it hotter.

Pile the hot chips into shallow bowls and spoon over the chilli-soy chicken. Scatter with the grated cheddar and return to the oven for 2 minutes, just to melt the cheese.

Drizzle with the chilli mayo and finish with the spring onions. Serve immediately.