Togarashi Popcorn Chicken with Sweet Chilli Slaw & Rice

In a medium pot, bring 1 cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Remove core of the cabbage and slice thinly. Finely slice spring onions on an angle, separating the white ends from the green tops. Peel and grate carrot. De-seed capsicum and thinly slice. Pat chicken dry with paper towel and cut into bite size pieces.

In a bowl (or a large resealable bag), combine cornflour, ¹⁄₂ the togarashi spice mix (or less to taste - this spice mix is pretty hot) and a pinch of salt. Add chicken to the flour mixture and toss to coat. Heat olive oil in a pan (enough to cover base) over medium-high heat.

Tip! For easier clean up, you can use a large resealable bag to coat your chicken with the seasonings.

Add the coated chicken (shake off any excess flour) to the pan in an even layer and cook for 3-4 minutes, until lightly browned. Continue to cook, stirring occasionally, until chicken is cooked through. Transfer chicken to a plate lined with paper towel, season with salt and pepper and as much of the remaining togarashi spice as you wish.

Tip! Do not overcrowd the pan - cook in batches if necessary. If you are serving to kids or those who don't like spice maybe season separately.

While the chicken is cooking, prepare the slaw. In a bowl, combine the sliced cabbage, white spring onion ends, carrot, capsicum strips, sweet chilli sauce and rice vinegar. Season with salt and pepper and mix well.

Divide rice and slaw between bowls and top with chicken. Garnish with green ends of the spring onion. Serve with tonkatsu mayo on the side. Enjoy!

In a medium pot, bring 1 cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Remove core of the cabbage and slice thinly. Finely slice spring onions on an angle, separating the white ends from the green tops. Peel and grate carrot. De-seed capsicum and thinly slice. Pat chicken dry with paper towel and cut into bite size pieces.

In a bowl (or a large resealable bag), combine cornflour, ¹⁄₂ the togarashi spice mix (or less to taste - this spice mix is pretty hot) and a pinch of salt. Add chicken to the flour mixture and toss to coat. Heat olive oil in a pan (enough to cover base) over medium-high heat.

Tip! For easier clean up, you can use a large resealable bag to coat your chicken with the seasonings.

Add the coated chicken (shake off any excess flour) to the pan in an even layer and cook for 3-4 minutes, until lightly browned. Continue to cook, stirring occasionally, until chicken is cooked through. Transfer chicken to a plate lined with paper towel, season with salt and pepper and as much of the remaining togarashi spice as you wish.

Tip! Do not overcrowd the pan - cook in batches if necessary. If you are serving to kids or those who don't like spice maybe season separately.

While the chicken is cooking, prepare the slaw. In a bowl, combine the sliced cabbage, white spring onion ends, carrot, capsicum strips, sweet chilli sauce and rice vinegar. Season with salt and pepper and mix well.

Divide rice and slaw between bowls and top with chicken. Garnish with green ends of the spring onion. Serve with tonkatsu mayo on the side. Enjoy!