Forty Foot Recipe

Combine passata, sweet chilli sauce, tomato paste, olive oil, minced garlic, salt and black pepper in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 6–8 minutes until slightly thickened and glossy. Taste and adjust salt or sweet chilli if needed. Remove from heat and keep warm.

Place chicken strips in a bowl and pour buttermilk over them. Toss to coat and let sit 10–15 minutes (or up to 1 hour refrigerated).

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper.

Heat vegetable oil in a deep skillet or pot to 175°C / 350°F (medium-high). Use a thermometer if available.

Working in batches, remove chicken from buttermilk letting excess drip off, dredge thoroughly in the flour mixture pressing to adhere. Shake off excess.

Fry chicken strips 3–5 minutes per batch until golden brown and cooked through (internal temperature 74°C / 165°F). Do not overcrowd. Transfer to a wire rack set over a baking sheet to drain and keep warm in a low oven (90–100°C) while finishing remaining chicken.

Cook fries according to package instructions until crisp and golden (or if using fresh fries, toss cut potatoes with a little oil, season, and bake at 220°C / 425°F for 25–30 minutes, turning once).

Season fries with salt and pepper immediately after cooking so the seasoning adheres.

Preheat oven to 200°C / 400°F (or use a sandwich oven/grill).

Spread the warm tomato–sweet chilli base over a large ovenproof serving board or large baking tray, leaving a small border if desired (about 1/4 inch). Use all of the sauce to ensure a flavorful base.

Arrange cooked fries in a single layer over the sauce, pressing lightly so they make contact.

Top fries with the hot crispy chicken strips, distributing evenly.

Scatter shredded mozzarella evenly over the chicken and fries.

Place the tray in the oven or under a hot grill for 4–6 minutes until the cheese melts and just begins to bubble. Watch closely to avoid burning.

Remove from oven. Immediately scatter sliced fresh red chillies, sliced spring onion, and thinly sliced red onion over the melted cheese.

Drizzle extra sweet chilli sauce over everything, sprinkle toasted sesame seeds and optional fresh coriander.

Serve hot, cutting into portions or serving family-style with extra napkins. Provide extra sweet chilli on the side for those who want more heat or sweetness.