• Finely chop garlic. Thinly slice pear into sticks. Roughly chop baby spinach leaves. • Cut chicken breast into 2cm-thick strips.

• In a large frying pan, heat a generous drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Transfer to a large bowl. • To the garlic oil, add ponzu sauce and the sesame oil. Stir to combine and set aside.

• In a medium bowl, combine the plain flour, half the cornflour(see ingredients) and the salt. • In a second medium bowl, whisk Southeast Asian spice blend and the egg until smooth. • Coat chicken first in the egg mixture, then in the flour mixture. Set aside on a plate.

• Return the frying pan to medium-high heat with enough olive oil to coat the base. Cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, add Asian slaw mix to the ponzu dressing, along with baby spinach and pear. Toss to combine and season to taste.

• Divide rainbow slaw between bowls. • Top with Southeast Asian chicken. • Drizzle over garlic aioli to serve. Enjoy!