Karaage Chicken Skewers with Rice & Katsu Sauce

Steps

1. Preheat BBQ to medium-high heat (if using). Prep chicken. Soak skewers in water. Pat chicken dry and dice 2cm. In a bowl, combine chicken with soy sauce, garlic and ginger and leave to marinate.
2. Cook rice. Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
3. Prep skewers. In a small bowl, lightly whisk egg yolk. Toss flour through chicken, then add egg and mix to coat well. Thread 4–6 pieces of chicken onto each skewer.
4. Prep slaw. In a large bowl, combine slaw and cucumber with first measure of katsu sauce, mayo and a drizzle of vinegar. Toss to combine and season to taste.
5. Cook chicken. Heat a drizzle of oil in a fry-pan on high heat. Cook chicken skewers for 4 minutes each side, until cooked through and golden. Rest on paper towels and season with salt. Alternatively, do this on the BBQ.
6. Serve chicken and rice with a drizzle of katsu sauce. Serve slaw on the side with a sprinkle of sesame seeds.