• Roughly chop baby leaves. • In a medium bowl, combine diced chicken, the soy sauce and sesame oil. Set aside.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain excess oil from pan and add Sichuan garlic paste, tossing chicken, until coated.

• Meanwhile, in a large bowl, combine baby leaves, shredded cabbage mix, mayonnaise, a drizzle of vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Bring everything to the table. • Build your own tacos by topping with slaw and Sichuan glazed fried chicken. Enjoy!