Tempura-Battered Chicken Fingers

• In a small pot, combine rice, ¾ cup water (1¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), a big squeeze of lime juice, and Sriracha to taste. • Cut broccoli florets into bite-size pieces if necessary. Place broccoli in a medium microwave-safe bowl with a splash of water and a pinch of salt. Cover bowl with plastic wrap and poke a few holes in the top; set aside.

• Pat chicken* dry with paper towels; slice each cutlet lengthwise into three strips (like chicken fingers). TIP: Slice any larger or thicker strips into smaller pieces for even frying. • Add to bowl with tempura batter; stir until strips are evenly coated. • Line a plate with paper towels.

• Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated chicken in a single layer. Cook until golden brown and cooked through, 4-7 minutes on the first side and 4-5 minutes on the second side. TIP: Lower heat if chicken begins to brown too quickly. To check for doneness, cut one strip in half. • Using a slotted spoon or tongs, transfer to paper-towel-lined plate. Immediately season with salt and pepper.