Togarashi Popcorn Chicken with Sweet Chili Slaw & Rice

Cook Rice:

In a medium pot, bring 1⅓ 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. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Wash the fresh produce. Remove core of the cabbage and slice thinly. Thinly slice spring onions on an angle, separating the white ends from the green tops. Pat dry chicken with paper towel and cut into bite size pieces.

Cook Chicken:

In a bowl or a large resealable bag, combine cornflour and half the togarashi spice mix. Add chicken to the flour mixture and toss to coat. Heat a thin layer of oil in a pan over medium-high heat. Add the coated chicken shake off any excess flour in an even layer and cook without stirring for 3 - 4 minutes, until lightly browned. Continue to cook, stirring occasionally, until chicken is cooked through, about 3-4 minutes. Transfer chicken to a paper towel-lined plate and season with salt and pepper and as much of the remaining togarashi spice as you wish. Tip: if you are serving to kids or those who don't like spice maybe season separately.

Prepare Slaw:

While the chicken is cooking, prepare the slaw. In a bowl combine the sliced cabbage, white spring onion ends, sweet chili 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!