Togarashi Popcorn Chicken with Sweet Chili Cabbage Slaw
Customer Favorite

Togarashi Popcorn Chicken

with Sweet Chili Cabbage Slaw

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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In this Japanese-style take on crowd-pleasing popcorn chicken, our blend of togarashi seasonings like fragrant orange peel and two kinds of paprika add complex texture and spice to our chicken, which is perfect for dipping in a savory-sweet hoisin mayo served on the side.

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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.

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 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. 

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 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! 

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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 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 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 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!