Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt. Bake for 30 min, flipping them half-way. Sprinkle with the sesame seeds for the last 5 min. 

Meanwhile, whisk together the eggs and soy sauce in a bowl. Place the flour and paprika into a second bowl and mix. Add the bread crumbs to a third bowl with a pinch of salt.

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, place the chicken breasts in the flour, coating both sides. Then dip them in the beaten eggs and finally in the panko, making sure they are well coated. Refrigerate. 

Shred the cabbage as finely as possible. Finely slice the spring onion. In a large bowl, toss the cabbage and spring onion in the rice vinegar. Season generously with salt. 

Heat a pan over a medium heat with the butter. Once melted, add the curry powder and cook for 2 min. Pour into a bowl (reserve the pan). Add the garlic powder and mayonnaise and mix with a pinch of salt. 

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 4-5 min on each side or until golden brown and cooked through. Drain the fried chicken on kitchen paper. Load the burger buns with the curry mayo, chicken and cabbage slaw. Serve the fries on the side.