Hot & Spicy Togarashi Popcorn Chicken with Sweet Chilli Slaw & Rice

Cook 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.

Prepare Ingredients:

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. Trim and thinly slice red chilli (removing seeds if you prefer). Thinly slice celery on a slight angle. Pat chicken dry with paper towel and cut into bite size pieces.

Dust Chicken:

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

Cook Chicken:

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.

Prepare Slaw:

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

You Plate It:

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!