Togarashi Popcorn Chicken with Sweet Chili Slaw & Rice
- Prep time: 15 minutes
- Calories: 496
- 2 Chicken Breast
- 0.5 Cups of Jasmine Rice
- 0.125 Green Cabbage
- 2 Spring Onion
- 0.25 Cups of Cornflour
- 3 Tablespoons of Sweet Chili Sauce
- 1 Tablespoons of Rice Vinegar
- 3 Tablespoons of Tonkatsu Mayo
- 1 Tablespoons of Togarashi-Sesame Spice Blend
- 1 Red Capsicum (Small)
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. De-seed capsicum and thinly slice. Pat dry chicken with paper towel and cut into bite size pieces. (Note: we have added in some red capsicum for extra crunch as a suggestion from a customer - that's why the capsicum is not pictured).
Cook Chicken:In a bowl (or a large resealable bag), combine cornflour and half 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) 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 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, capsicum strips, 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!