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Togarashi Popcorn Chicken

with Sweet Chili Cabbage Slaw

30-Minute Meal
30-Minute Meal
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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 savory-sweet sauce of mayonnaise and tonkatsu. (For easier clean up, you can use a large resealable bag to coat your chicken in the seasonings!)

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Togarashi Popcorn Chicken with Sweet Chili Cabbage Slaw
Title
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

Make the slaw:
3 Make the slaw:

While the rice cooks, in a large bowl, combine the sliced cabbage and white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Coat & cook the chicken:
4 Coat & cook the chicken:

While the slaw marinates, in a medium bowl (or large resealable bag), combine the flour, cornstarch, and half the togarashi seasoning. Stir (or shake) to combine. Pat the chicken dry with paper towels; season with salt and pepper. Add to the flour mixture and toss (or shake) to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi seasoning.

Make the tonkatsu mayonnaise:
5 Make the tonkatsu mayonnaise:

While the chicken cooks, in a bowl, combine the tonkatsu sauce and mayonnaise. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the cooked chicken, cooked rice, and slaw with the tonkatsu mayonnaise on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

Cook the rice:
Make the slaw:
3 Make the slaw:

While the rice cooks, in a large bowl, combine the sliced cabbage and white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Coat & cook the chicken:

While the slaw marinates, in a medium bowl (or large resealable bag), combine the flour, cornstarch, and half the togarashi seasoning. Stir (or shake) to combine. Pat the chicken dry with paper towels; season with salt and pepper. Add to the flour mixture and toss (or shake) to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi seasoning.

Coat & cook the chicken:
Make the tonkatsu mayonnaise:
5 Make the tonkatsu mayonnaise:

While the chicken cooks, in a bowl, combine the tonkatsu sauce and mayonnaise. Season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked chicken, cooked rice, and slaw with the tonkatsu mayonnaise on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Serve your dish: