Togarashi Popcorn Chicken with Sweet Chili Slaw & Rice
- Prep time: 15 minutes
- Calories: 496
- 2 of Chicken Breast
- 1⁄2 Cup of Jasmine Rice
- 1⁄8 of Green Cabbage
- 2 of Spring Onion
- 1⁄4 Cup of Cornflour
- 3 Tbsp of Sweet Chili Sauce
- 1 Tbsp of Rice Vinegar
- 3 Tbsp of Tonkatsu Mayo
- 1 Tbsp of Togarashi-Sesame Spice Blend
- 1 of Red Capsicum (Small)
- 1 of Carrot
Cook Rice:In a medium pot, bring 11⁄3 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. Peel and grate carrot. De-seed capsicum and thinly slice. Pat dry chicken with paper towel and cut into bite size pieces.
Dust 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.
Cook Chicken: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.
Prepare Slaw:While the chicken is cooking, prepare the slaw. In a bowl combine the sliced cabbage, white spring onion ends, carrot, 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!