• Finely chop garlic. Roughly chop coriander. • In a medium bowl, combine diced 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. Set aside.

• In a large bowl, add ponzu sauce, the honey, rice wine vinegar and the sesame oil. Stir well to combine.

• Heat a large frying pan over 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. Cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a paper towel-lined plate. • Meanwhile, add carrot noodles, baby spinach leaves and shredded cabbage mix (see ingredients) to the ponzu dressing. Toss to combine.

• Divide carrot noodle salad between bowls. Top with crispy Asian chicken. • Drizzle over soy mayo. Garnish with coriander to serve. Enjoy!