Succulent chicken chunks and potato wedges deep-fried to crispy perfection, then tossed in a pan with Korean rice cakes and honey butter sauce. A liberal sprinkling of honey butter seasoning, dried cranberries and sliced almonds finishes this ambrosial sweet-savoury masterpiece, which is best complemented with that creamy honey-infused aioli dip.

So good, I could eat this every day.... Oh wait, I am eating this every day for the next five days.