• Finely chop garlic. Roughly chop coriander. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic, ginger paste, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine mayonnaise and the soy sauce.

• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl. • Add ponzu sauce, the honey, rice wine vinegar and the sesame oil to the bowl with toasted sesame seeds. Stir well to combine.

• Return the frying pan to medium-high heat with enough olive oil to cover the base. • To the bowl with chicken, add cornflour (see ingredients) and toss to coat. • When oil is hot, pick up chicken with tongs, shaking off any excess flour, and cook, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate lined with paper towel.

• Meanwhile, add carrot noodles, baby spinach leaves and shredded cabbage mix (see ingredients) to sesame dressing. Toss to combine. • Divide carrot noodle salad between bowls. Top with Asian fried chicken. • Drizzle over soy mayo. Garnish with coriander to serve.