Japanese-style Popcorn Chicken

with Jasmine Rice and Miso Mayo
In this recipe you'll mix sesame seeds with dry spices to create a traditional Togarashi spice blend that dates back to the 17th century.
Cals 799 · Prot 54 · Carbs 93 · Fat 30
Chef's choice
Family-Friendly
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30 min
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In this recipe you'll mix sesame seeds with dry spices to create a traditional Togarashi spice blend that dates back to the 17th century.
Cals 799 · Prot 54 · Carbs 93 · Fat 30
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Soy sauce
20 ML
Corn starch
30 Grams
Plain flour
10 Grams
Ginger powder
2 Grams
Paprika powder
2 Grams
Garlic powder
2 Grams
Sesame seeds
10 Grams
Black sesame seeds
10 Grams
Smoked sea salt
2 Grams
Vegetable oil
2 Tbsp
Pickled cucumber
Cucumber
2 Piece
Red radish
125 Grams
Rice vinegar
30 ML
Brown sugar
5 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Miso mayo
Miso paste
20 Grams
Sweet soy sauce
15 ML
Mayonnaise
50 Grams
Lime
1 Piece

Tips for fussy eaters

Serve theirs with plain cucumber!

Pro tip

For an extra kick, add chilli flakes to the Togarashi seasoning.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Finely slice the cucumber and radish. Add both to a small bowl with the vinegar, sugar and a pinch of salt. Chop the chicken into small bite-sized pieces. 
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2 Coat

Add the chicken to a bowl with the soy saucecorn starch, flour, ginger powderpaprika, garlic powder, sesame seeds and a generous pinch of smoked salt. Toss to coat. Set aside. 
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3 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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4 Miso mayo

Meanwhile, in a small bowl, combine the miso, sweet soy and mayonnaise with a squeeze of lime juice. This is your miso mayo.
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5 Fry

Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and cook for 7-8 min until crispy and cooked through. Transfer the chicken to a plate lined with paper towels. 
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6 Serve

Serve the popcorn chicken over the rice, with the pickled cucumberradish and miso mayo alongside. 

Tips for fussy eaters

Serve theirs with plain cucumber!

Pro tip

For an extra kick, add chilli flakes to the Togarashi seasoning.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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