Karaage Chicken Skewers with Rice and Katsu Sauce

Steps

1. Combine rice, water and a good pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, prepare rest of the meal. Pat chicken dry with paper towels and cut into 2cm cubes. Combine with soy sauce, garlic and ginger in a large bowl and leave to marinate for 10 minutes. Toss flour through chicken then add eggs and mix to coat chicken well. Thread 6–8 pieces of chicken onto each skewer and set aside.
3. Heat oil in a large fry-pan on high heat. Cook chicken skewers, in batches, for 2–3 minutes each side until cooked through and golden. Set aside on a plate, covered in foil to keep warm.
4. While chicken is cooking, heat sesame oil in a large fry-pan on high heat. Fry cabbage and beans until just wilted but still crunchy, 1–2 minutes. Sprinkle over sesame seeds.
5. Spoon some rice, sesame cabbage and beans onto each plate. Top with chicken skewers and drizzle over katsu sauce.