Togarashi Popcorn Chicken with Bok Choy

Togarashi Popcorn Chicken

with Bok Choy

25 MIN
2 Servings
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    From the Test Kitchen

    This take on crowd-pleasing popcorn chicken is elevated with a few Japanese twists. Traditional togarashi-style seasoning adds crunch and spice to our chicken—perfect for dipping in a creamy, sweet sauce of mayonnaise and hoisin.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    fresh
    ingredients
    Togarashi Popcorn Chicken with Bok Choy
    Title
    • 10 oz Chicken Breast Strips
    • ½ cup Sushi Rice
    • 10 oz Baby Bok Choy
    • 2 Scallions
    • 2 Tbsps Mayonnaise
    • ¼ cup Tempura Mix
    • 3 Tbsps Sweet Chili Sauce
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Tbsps Hoisin Sauce
    • 2 cloves Garlic
    • 3 Tbsps Roasted Peanuts
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Roughly chop the peanuts.

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the bok choy
    3 Cook the bok choy

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Add the sweet chili sauce and vinegar; stir to combine. Cover with foil to keep warm.

    Coat & cook the chicken
    4 Coat & cook the chicken

    Wipe out the pan used to cook the bok choy. In a medium bowl (or large resealable bag), combine the tempura mix and half the togarashi. Stir (or shake) to combine. Pat the chicken dry with paper towels; season with salt and pepper. Add to the tempura-togarashi mixture and toss (or shake) to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of tempura mixture sizzles immediately when added, add the coated chicken in an even layer (discarding any excess coating). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi.

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the hoisin sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the cooked rice and cooked bok choy. Garnish with the sliced green tops of the scallions and chopped peanuts. Serve the hoisin mayo on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Roughly chop the peanuts.

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the rice
    Cook the bok choy
    3 Cook the bok choy

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Add the sweet chili sauce and vinegar; stir to combine. Cover with foil to keep warm.

    4 Coat & cook the chicken

    Wipe out the pan used to cook the bok choy. In a medium bowl (or large resealable bag), combine the tempura mix and half the togarashi. Stir (or shake) to combine. Pat the chicken dry with paper towels; season with salt and pepper. Add to the tempura-togarashi mixture and toss (or shake) to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of tempura mixture sizzles immediately when added, add the coated chicken in an even layer (discarding any excess coating). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi.

    Coat & cook the chicken
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the hoisin sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the cooked rice and cooked bok choy. Garnish with the sliced green tops of the scallions and chopped peanuts. Serve the hoisin mayo on the side. Enjoy!

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