Crunchy Chicken Bites with Katsu Dipping Sauce and Veggie Rice

Steps

1. oven to 220⁰C. Line an oven tray with baking paper.
2. Combine rice, water and a 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 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 3cm. Place seasoned flour in a clean, dry, plastic bag or bowl; beat egg with milk in a medium dish; place breadcrumbs in a second plastic bag or bowl. Coat chicken pieces first in flour, then egg/milk mixture, then crumbs, shaking off excess as you go.
4. Heat a drizzle of 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 brown. Wipe out pan between batches and add another drizzle of oil. Place on prepared tray and bake 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 baby spinach; dice tomatoes 1cm; remove core and seeds from capsicum and dice 1cm.
6. Toss cooked rice with baby spinach, tomatoes, capsicum and dressing just before serving.
7. Spoon some veggie rice onto plates and top with some crunchy chicken bites. Dip chicken bites in katsu sauce or drizzle over just before serving. Garnish with coriander.