Chicken Katsu with Rice Salad and Katsu Sauce

Steps

1. Preheat BBQ hot plate to medium heat (if using). Combine rice, water and ½ teaspoon of salt in a 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.
2. Place flour in a bowl and season, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
3. Coat each piece of chicken first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for about 3 minutes each side, until golden and cooked through. Wipe out pan between batches and add more oil as needed. Set aside to rest for a few minutes then slice thickly.
5. While chicken is cooking, in a large bowl mix mayonnaise, sesame oil, sweet chilli and vinegar. Thinly slice bok choy; peel and grate carrot; dice capsicum 1cm. Add to bowl with dressing and cooked rice and toss to combine. Season to taste.
6. To serve, divide rice salad between plates, top with sliced chicken katsu. Drizzle over katsu sauce.