Chicken Nuggets with Katsu Dipping Sauce and Veggie Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine rice, water and a pinch of salt in a pot, bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat, simmer for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Pat chicken dry with paper towels and dice 3cmx2cm. Place seasoned flour in a plastic bag or bowl; beat egg with milk in a dish; place panko breadcrumbs in a second plastic bag or bowl. Coat chicken first in flour, then egg/milk mixture, then crumbs, shaking off excess as you go.
4. Heat 1 tablespoon of the oil in a large, non-stick, fry-pan on low to medium heat. Fry crumbed chicken pieces, in batches, for about 2 minutes each side until golden. Wipe out pan between batches. Place on prepared tray and into oven for 3–4 minutes, or until cooked through.
5. Whisk all dressing ingredients together in a small bowl and set aside. Prepare vegetables; roughly chop spinach; dice tomato 1cm; remove core and seeds from capsicum and dice 1cm.
6. Toss cooked rice with baby spinach, tomato, capsicum and dressing just before serving.
7. Spoon some veggie rice onto plates, top with chicken nuggets. Dip chicken nuggets in katsu sauce or drizzle over the top. Garnish with coriander (if using).