Togarashi Popcorn Chicken with Sweet Chili Cabbage Slaw

Name: Togarashi Popcorn Chicken with Sweet Chili Cabbage Slaw
Cook time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 10 oz Chopped Chicken Breast; ½ cup Jasmine Rice; 2 Scallions; ½ lb Cabbage; 2 Tbsps All-Purpose Flour; ¼ cup Cornstarch; 1 Tbsp Rice Vinegar; 2 Tbsps Mayonnaise; 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds); 3 Tbsps Sweet Chili Sauce; 2 Tbsps Hoisin Sauce

10 steps

Cook:25min

In this Japanese-style take on crowd-pleasing popcorn chicken, our blend of togarashi seasonings like fragrant orange peel and two kinds of paprika add complex texture and spice to our chicken, which is perfect for dipping in a savory-sweet hoisin mayo served on the side.

Updated at: Thu, 17 Aug 2023 02:29:11 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories634 kcal (32%)

Total Fat21.3 g (30%)

Carbs80.8 g (31%)

Sugars15.8 g (18%)

Protein27.7 g (55%)

Sodium619.4 mg (31%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

10 ozchicken breast

chopped

½ cupjasmine rice

2scallions

0.5 lbcabbage

2 tbspsall purpose flour

¼ cupcornstarch

1 Tbsprice vinegar

2 tbspsmayonnaise

1 Tbsptogarashi seasoning

sweet paprika, hot paprika, dried orange peel, poppy seeds, white sesame seeds & black sesame seeds

3 TbspsSweet Chili Sauce

2 tbspshoisin sauce

Instructions

Step 1

1Prepare the ingredients:

Step 2

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops.

Step 3

Cook the rice:

Step 4

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Step 5

Make the slaw:

Step 6

While the rice cooks, in a large bowl, combine the sliced cabbage and white bottoms of the scallions, sweet chili sauce, and vinegar. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 7

Coat & cook the chicken:

Step 8

While the slaw marinates, in a medium bowl (or large resealable bag), combine the flour, cornstarch, and half the togarashi. Stir (or shake) to combine. Pat the chicken dry with paper towels; season with salt and pepper. Add to the flour mixture and toss (or shake) to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi.

Step 9

Make the sauce & serve your dish:

Step 10

While the chicken cooks, in a bowl, combine the hoisin sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the cooked chicken, cooked rice, and slaw garnished with the sliced green tops of the scallions. Serve the sauce on the side. Enjoy!