• Preheat oven to ‘keep warm’ (170°F/76°C). Place a wire rack on a baking sheet.
• Combine flour, salt and pepper together in a shallow dish. Toss chicken in flour mixture in batches until well coated. Lightly cover the bottom of a large frying pan with oil and heat on medium-high. Cook chicken in batches until golden and crisp, about 4 to 5 minutes each side. Transfer to a wire rack and keep warm in the oven between batches. Wipe the pan clean.
• Combine teriyaki sauce, chili sauce, vinegar and rice vinegar in a small bowl. Add the sauce mixture to the same pan. Bring to a simmer, simmer uncovered, for a minute or two to thicken the sauce a little. Return all the chicken to the same pan and toss until all the chicken is coated and glazed.

To make the cucumber salad:

• Whisk teriyaki sauce, sugar, vinegar, oil and chili together in a medium bowl.
• Add cucumber, onion and ginger; toss to combine.
• To serve, spoon the chicken over the rice, top with the cucumber salad and sprinkle with sesame seeds.