Chicken Nuggets with Katsu Dipping Sauce and Veggie Rice

Steps

1. Cook rice Preheat oven to 220oC. Combine rice, water and a pinch of salt in a large pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to simmer for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Crumb chicken Pat chicken dry, dice 3 x 2cm and season. Place flour in a bowl; beat egg with milk in a second bowl; place breadcrumbs in a third bowl. Coat chicken pieces first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go.
3. Cook chicken Heat a drizzle of oil in a large, non-stick fry-pan on low-medium heat. Cook chicken, in two batches, for about 2 minutes each side until golden brown. Wipe out pan between batches. Place on a lined oven tray and transfer to oven for 3-4 minutes, or until cooked through.
4. Prep veggies Whisk all dressing ingredients in a small bowl. Set aside. Roughly chop spinach and dice tomato and cucumber 1cm.
5. Finish veggie rice Toss cooked rice with spinach, tomato, cucumber and dressing just before serving.
6. Serve rice topped with chicken nuggets and drizzle over katsu sauce.