Karaage Chicken Skewers with Rice and Katsu Sauce

Steps

1. Pat chicken dry with paper towels and dice 2cm. Combine with soy sauce, garlic and ginger in a large bowl and set aside to marinate for about 10 minutes.
2. Combine rice, water and a pinch of salt in a medium 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 during cooking.
3. While rice is cooking, prepare rest of the meal. Once chicken has marinated, add flour to bowl with chicken and toss to coat. Add beaten eggs and mix to coat chicken well. Thread 6–8 pieces of chicken onto each skewer and set aside.
4. Heat oil in a medium fry-pan on high heat. Cook chicken skewers for 2–3 minutes each side, or until cooked through and golden. Set aside on a plate, covered in foil to keep warm.
5. While chicken is cooking, heat sesame oil in a medium fry-pan on high heat. Fry cabbage, beans and courgette until cabbage is just wilted but still crunchy, 1–2 minutes. Sprinkle over sesame seeds.
6. serve ¾ cup cooked rice per person onto each plate. Place sesame stir-fry on the side, top with chicken skewers and drizzle over a little katsu sauce.