Togarashi Popcorn Chicken

with Sweet Chili Cabbage Slaw

25 MIN

2 Servings

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with Shrimp

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

730 Cals (est.)

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
2 Scallions
½ lb Green Cabbage
2 Tbsps All-Purpose Flour
¼ cup Cornstarch
2 Tbsps Mayonnaise
2 Tbsps Hoisin Sauce
1 Tbsp Red Wine Vinegar
3 Tbsps Sweet Chili Sauce
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
½ cup Sushi Rice

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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

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 Make the slaw

Meanwhile, in a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Coat & cook the shrimp

Meanwhile, in a medium bowl (or large resealable bag), combine the flour, cornstarch, and half the togarashi. Stir (or shake) to combine. Pat the shrimp dry with paper towels; remove the tails. 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 flour mixture sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess coating). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi.

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 shrimp, cooked rice, and slaw garnished with the sliced green tops of the scallions. Serve the sauce on the side. Enjoy!