Togarashi Popcorn Chicken with Sweet Chili Cabbage Slaw

Togarashi Popcorn Chicken

with Sweet Chili Cabbage Slaw

25 MIN
4 Servings
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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, complemented with a dipping sauce of mayonnaise and hoisin.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Togarashi Popcorn Chicken with Sweet Chili Cabbage Slaw
Title
  • 18 oz Chopped Chicken Breast
  • 2 Scallions
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ⅔ cup All-Purpose Flour
  • ¼ cup Cornstarch
  • 1 Tbsp Rice Vinegar
  • ¼ cup Mayonnaise
  • 1 cup Long Grain White Rice
  • ¼ cup Sweet Chili Sauce
  • ¼ cup Hoisin Sauce
  • 2 Persian Cucumbers
  • 1 lb Red Cabbage
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Halve the cucumbers lengthwise, then thinly slice crosswise. 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 2 cups 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

Meanwhile, in a large bowl, combine the sliced cabbage, sliced cucumbers, 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. 

Coat & cook the chicken
4 Coat & cook the chicken

Meanwhile, in a large 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 large 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 (discarding any excess coating). 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

Meanwhile, 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! 

Tips from Home Chefs

Togarashi Popcorn Chicken

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. Halve the cucumbers lengthwise, then thinly slice crosswise. 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 2 cups 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

Meanwhile, in a large bowl, combine the sliced cabbage, sliced cucumbers, 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 chicken

Meanwhile, in a large 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 large 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 (discarding any excess coating). 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

Meanwhile, 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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