Crumbed Sichuan Chicken

While the fries are baking, thinly slice the pear. Slice the lime (see ingredients) into wedges. In a small bowl, combine the mayonnaise and a squeeze of lime juice.

In a large bowl, combine the Japanese dressing, a good squeeze of lime juice and the brown sugar until dissolved. Add the slaw mix and pear and toss to coat. Season to taste and top with the crushed peanuts.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and the salt. Season with pepper. In a second shallow bowl, add the Sichuan garlic paste. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the Sichuan paste, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium heat with enough olive oil to coat the base. Cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan. TIP: The chicken may char slightly in the pan, but this just adds to the flavour!