• 2 eggs
• 2 chicken fillets, sliced into strips
• 1 tbsp rapeseed oil
• u00bd tsp chilli powder
• To serve:
• Red and green chillies, sliced
• 300g frozen chips
• 200g ground almonds
• u00bd tsp paprika
• u00bd an onion, sliced
• For the seasoning:
• 1 tsp sea salt
• 1 tbsp Chinese five spice
• u00bd tsp garlic powder

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Cook the chips according to the package instructions.
2. Meanwhile, in a bowl, combine the ground almonds, paprika and some salt and black pepper. Beat the eggs together in a separate bowl.
3. Working one piece at a time, dip the chicken pieces into the beaten egg to coat them thoroughly, then dredge them in the almond mixture.
4. Heat the rapeseed oil in a large pan over a medium-high heat and cook the chicken pieces until golden-brown on both sides and completely cooked throughout. Remove to a plate and keep warm.
5. Return the pan to a medium-high heat and cook the onion for 2-3 minutes. Remove and set aside.
6. In a small bowl, combine the salt, Chinese five spice, garlic powder and chilli powder for the seasoning.
7. Toss the chicken, onion and chips together in a bowl and scatter over the seasoning mixture from a height. Toss to coat.
8. Sprinkle with sliced chillies and serve immediately.