Togarashi Popcorn Chicken with Sweet Chilli Slaw and Rice

In a pot, bring 3 cups of water and rice to a boil, 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.

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. Deseed red 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 and half the togarashi sesame spice blend (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 the base) over medium-high heat.

Add the coated chicken (shake off any excess flour) 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.

While the chicken is cooking, prepare the slaw. In a bowl combine the sliced cabbage, white spring onion ends, carrot, capsicum strips, sweet chilli 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 pot, bring 3 cups of water and rice to a boil, 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.

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. Deseed red 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 and half the togarashi sesame spice blend (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 the base) over medium-high heat.

Add the coated chicken (shake off any excess flour) 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.

While the chicken is cooking, prepare the slaw. In a bowl combine the sliced cabbage, white spring onion ends, carrot, capsicum strips, sweet chilli 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 pot, bring 1 1⁄2 cup water and rice to a boil, 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.

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. Deseed red 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 and half the togarashi sesame spice blend (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 the base) over medium-high heat.

Add the coated chicken (shake off any excess flour) 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.

While the chicken is cooking, prepare the slaw. In a bowl combine the sliced cabbage, white spring onion ends, carrot, capsicum strips, sweet chilli 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 pot, bring 1 1⁄2 cup water and rice to a boil, 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.

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. Deseed red 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 and half the togarashi sesame spice blend (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 the base) over medium-high heat.

Add the coated chicken (shake off any excess flour) 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.

While the chicken is cooking, prepare the slaw. In a bowl combine the sliced cabbage, white spring onion ends, carrot, capsicum strips, sweet chilli 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 pot, bring 1 1⁄2 cup water and rice to a boil, 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.

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. Deseed red 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 and half the togarashi sesame spice blend (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 the base) over medium-high heat.

Add the coated chicken (shake off any excess flour) 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.

While the chicken is cooking, prepare the slaw. In a bowl combine the sliced cabbage, white spring onion ends, carrot, capsicum strips, sweet chilli 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 pot, bring 1 1⁄2 cup water and rice to a boil, 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.

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. Deseed red 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 and half the togarashi sesame spice blend (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 the base) over medium-high heat.

Add the coated chicken (shake off any excess flour) 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.

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