• Grate carrot. Thinly slice pear. Drain sweetcorn (see ingredients). • Using paper towel, pat chicken breast dry and cut into 2cm chunks. • In a medium bowl, combine chicken and cornflour. Set aside. • Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Return the frying pan to high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Korean stir-fry sauce and cook, stirring, until coated and heated through, 1 minute. TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, add shredded cabbage mix to the charred corn, along with pear, carrot, ponzu sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside. • In a small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste.

• Divide charred corn slaw between bowls. Top with Korean-style glazed chicken. • Dollop with sriracha mayo to serve. Enjoy!