Chicken Katsu Nuggets

Steps

1. Cook rice Bring a full kettle to the boil. Preheat oven to 220ºC. Add rice, boiling water and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep chicken Pat chicken dry and dice 3cm x 2cm. Mix flour with ½ tsp salt in a bowl; whisk eggs with milk in a second bowl; place breadcrumbs in a third bowl. Coat each piece of chicken in flour, then egg, then crumbs, shaking off any excess.
3. Cook chicken Heat a drizzle of oil in a non-stick fry-pan on low-medium heat. Cook chicken in two batches, for about 2 minutes each side, until golden brown but not cooked through. Wipe out pan between batches. Place on a lined oven tray and finish cooking in the oven for about 5 minutes, or until cooked through.
4. Prep veggies Roughly chop spinach and dice tomato and cucumber 1cm. When rice is cooked, toss through veggies with rice dressing and a drizzle of sesame oil.
5. Serve rice and chicken nuggets with katsu sauce.