Japanese-style Popcorn Chicken

with Jasmine Rice and Miso Mayo

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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.

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.

Cooking Time: 30 min

Cals 799 · Prot 54 · Carbs 93 · Fat 30

Dairy-Free

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

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.

Cooking Time: 30 min

Cals 799 · Prot 54 · Carbs 93 · Fat 30

Dairy-Free

Instructions

photo

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. 

photo

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. 

photo

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.

photo

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.

photo

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. 

photo

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.

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
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