Instructions:
- Preheat oven to 400°F (200°C) or Air Fryer to 390°F (200°C). Toss the prepared chips/sweet potato pieces with a light mist of spray oil and seasoning (salt/paprika). Spread on a baking tray or place in the air fryer basket in a single layer.
- Cook chips for 15 minutes (flipping halfway if oven-baking).
- In Bowl 1, lightly whisk the egg whites. In Bowl 2, mix the cornflour, garlic powder, onion powder, and salt.
- Dip chicken pieces first into the egg white, allowing excess to drip off. Then, dredge thoroughly in the seasoned cornflour mix, shaking off any heavy excess.
- Once the chips have had 15 minutes cooking time, place the coated chicken into the air fryer basket (or arrange on a separate lined tray). Spray lightly with cooking oil spray.
- Return both chicken and chips to cook for a further 10–15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the coating is golden and crisp.
- While the food finishes cooking, heat a small non-stick pan over medium heat. Add a tiny drizzle of oil or a splash of water. Sauté the minced garlic and the white parts of the spring onion until fragrant (about 1 minute).
- Add the sliced fresh chilli and cook for 30 seconds more. Remove the pan from the heat. Immediately stir in the coarse sea salt, cracked black pepper, and Chinese Five Spice (if using).
- Once the chicken and chips are cooked, transfer them to a large bowl. Sprinkle the entire Salt & Pepper mix and the green spring onion tops over the hot chicken and chips. Toss everything gently but thoroughly until the seasoning adheres. Finish with a grating of lime zest, if using, and serve immediately.