Togarashi Popcorn Chicken

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.

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. 

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; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

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. 

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