TO MAKE THE MARINADE:

1. Combine all the ingredients and sprinkle one third of the marinade over the chicken strips. Marinate for 10 minutes. Keep the rest to drizzle over the bowls just before serving.

TO MAKE THE CRISPY CHICKEN:

1. Combine the panko breadcrumbs and sesame seeds in a bowl.
2. In another bowl, beat together the eggs and the Dairy Snack
3. Season the chicken pieces and dip them in the seasoned flour, then in the beaten egg mixture and lastly in the panko breadcrumb mixture. Place the crumbed chicken in the fridge for 30 minutes.
4. Heat the oil in a large frying pan on medium heat and fry the chicken pieces on both sides until golden brown and cooked (about 3 minutes on each side). Drain on paper towel.

TO MAKE THE SPICY MAYO:

1. Combine all the ingredients

TO ASSEMBLE:

1. Divide the rice between 4 bowls, top with cucumber slices, avocado, chicken, pickled ginger, edamame beans, spring onion and sprinkle over some toasted sesame seeds.
2. Drizzle over the left-over marinade and add a large dollop of the spicy mayo to each bowl.