Karaage Chicken Skewers with Rice and Katsu Sauce

Steps

1. Pat chicken dry with paper towels and dice 2cm. Combine chicken with soy sauce, garlic and ginger in a large bowl and leave to marinate for 10 minutes
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 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. Once chicken has marinated, add flour to large bowl, then add eggs and mix to coat well. Thread about 6 pieces of chicken onto each skewer and set aside.
4. Heat half the 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. Add more oil between batches if needed. Set chicken skewers aside on a plate, covered in foil to keep warm.
5. While chicken is cooking, heat sesame oil in a large 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. Place 3/4 cup cooked rice per person onto each plate. Place sesame stir-fry on the side, top with karaage chicken skewers and drizzle over a little katsu sauce