Karaage Chicken Rice Bowl

Method

1. Cook rice according to packet instructions. Set aside at least 2 cups of the cooked rice and place in a container in the fridge to use in the chickpea and lentil pilaf meal.
2. Place chicken, soy sauce, garlic, ginger, and pepper in a bowl, mix to coat. Cover and leave to marinade for 5-10 minutes.
3. As the chicken marinates, prepare the salad by tossing the salad ingredients in a bowl.
4. Add enough oil to a frying pan to lightly coat the bottom of the pan, heat on medium high heat on the stove.
5. Place cornflour on a plate and coat the sliced chicken, dust off any excess flour and fry. Cook for 3-6 minutes, turning halfway, or until the chicken is golden and cooked through.
6. To serve, place a portion of rice in a bowl, top with salad, karaage chicken and Japanese mayo or your favourite sauces.