Togarashi Popcorn Chicken with Sweet Chilli Slaw & Rice

In a medium pot, bring 1.5 cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot 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. Deseed red capsicum and thinly slice. Pat chicken dry with paper towel and cut into bite size pieces.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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 tenderloins to the flour mixture and toss to coat. Heat olive oil in a pan (enough to cover the 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) 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! 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 & 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 1.5 cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot 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. Deseed red capsicum and thinly slice. Pat chicken dry with paper towel and cut into bite size pieces.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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 tenderloins to the flour mixture and toss to coat. Heat olive oil in a pan (enough to cover the 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) 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! 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 & 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!