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Togarashi Popcorn Chicken

with Sweet Chili Cabbage Slaw

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This take on crowd-pleasing popcorn chicken gets a few Japanese twists: traditional togarashi-style seasoning adds complex texture and spice to our chicken, perfect for dipping in a savory-sweet mix of mayonnaise and sushi sauce. (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
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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. Thinly slice the scallions on an angle, separating the white bottoms and hollow 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 and fluff 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 half the vinegar (you will have extra vinegar). Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

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. 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 piece of chicken 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 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:

While the chicken cooks, in a bowl, combine the sushi sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the cooked chicken, cooked rice, and slaw with the sauce on the side. Garnish with the sliced green tops of the scallions. Enjoy! 

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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.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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. 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 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 and fluff 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 half the vinegar (you will have extra vinegar). Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

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. 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 piece of chicken 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 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:

While the chicken cooks, in a bowl, combine the sushi sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the cooked chicken, cooked rice, and slaw with the sauce on the side. Garnish with the sliced green tops of the scallions. Enjoy!