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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 savory-sweet sauce of mayonnaise and tonkatsu. (For easier clean up, you can use a large resealable bag to coat your chicken in the seasonings!)

Ethan Mick

with Sweet Chili Cabbage Slaw

Togarashi Popcorn Chicken

Chopped Chicken Breast

Jasmine Rice

Cabbage

Scallions

All-Purpose Flour

Cornstarch

Tonkatsu Sauce

Mayonnaise

Sweet Chili Sauce

Rice Vinegar

Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

Ingredients

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

Prepare the ingredients:

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. Fluff the cooked rice with a fork. Cover to keep warm.

Cook the rice:

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. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:

While the slaw marinates, in a medium bowl (or large resealable bag), combine the **flour**, **cornstarch**, and **half the togarashi seasoning**. 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 pinch of the flour mixture 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 cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the **remaining togarashi seasoning**.

Coat & cook the chicken:

While the chicken cooks, in a bowl, combine the **tonkatsu sauce** and **mayonnaise**. Season with salt and pepper to taste.

Make the tonkatsu mayonnaise:

Serve the **cooked chicken**, **cooked rice**, and **slaw** with the **tonkatsu mayonnaise** on the side. Garnish with the **sliced green tops of the scallions**. Enjoy!