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Togarashi Popcorn Chicken
with Bok Choy
25 MIN
+$2.95/serving
2 Servings
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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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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8 oz Plant-Based Beyond Chicken® Breaded Tenders
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½ cup Sushi Rice
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10 oz Baby Bok Choy
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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2 Scallions
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2 Tbsps Mayonnaise
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3 Tbsps Sweet Chili Sauce
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1 Tbsp Rice Vinegar
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2 Tbsps Hoisin Sauce
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2 cloves Garlic
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3 Tbsps Roasted Peanuts
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¼ cup Tempura Mix
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. 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.
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
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the tempura mix for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven; immediately season with salt and half the togarashi.
*An instant-read thermometer should register 145°F for Beyond Chicken®.
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 baked tenders with the cooked rice and cooked bok choy. Garnish with the sliced green tops of the scallions, chopped peanuts, and remaining togarashi. Serve the hoisin mayo on the side. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. 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.
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
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the tempura mix for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven; immediately season with salt and half the togarashi.
*An instant-read thermometer should register 145°F for Beyond Chicken®.
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 baked tenders with the cooked rice and cooked bok choy. Garnish with the sliced green tops of the scallions, chopped peanuts, and remaining togarashi. Serve the hoisin mayo on the side. Enjoy!
Tips from Home Chefs