Japanese-Style Chicken

While the rice is cooking, heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the cucumber into rounds. Slice the pear into thin sticks. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the soy sauce, honey and the remaining garlic. Add the chicken and toss to coat. Set aside.

In a small bowl, combine the rice wine vinegar, sugar and salt (for the cucumber). Stir to dissolve and add the cucumber. Add just enough water to cover the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.

In a shallow bowl, add the plain flour, then season with salt and pepper. Drain off any excess soy mixture from the chicken chunks and toss in the flour mixture. Return the frying pan to a medium- high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate lined with a paper towel.

While the chicken is cooking, combine the slaw mix, pear and 1/2 the sesame seeds in a large bowl. Add a generous splash of the pickling liquid from the cucumber, toss to coat, and season to taste. In a small bowl, combine the mayonnaise and Japanese dressing.