Nadiya Hussain's Crispy Chicken with Sweet Potato Fries and Beans

Put a large pan of water on the stove, add a large pinch of salt and bring to the boil. Add the chicken and boil for 15 minutes. Once boiled, place on kitchen paper and drain off the excess water. Put the chicken in a bowl with the sweet chilli sauce. Set aside. Put the flour, baking powder, cayenne pepper, onion powder, garlic powder and salt on a plate and mix together. Dip each piece of chicken into the dry spice mix and set aside on another plate. Heat the oil in a non-stick frying pan. Add the pieces of chicken and fry for 3 minutes on either side, until golden brown. Place on a baking tray. Preheat the oven to 180C/160C fan/gas 4. Combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix and drizzle with the oil. Place the trays of chicken and sweet potatoes in the oven, with the sweet potatoes at the top, and bake for 25-30 minutes. Meanwhile, mix together the beans, smoked paprika and brown sauce and gently heat them up. Serve everything together, and dig in.