Japanese-style Popcorn Chicken

with Jasmine Rice and Miso Mayo
In this recipe you'll coat chicken pieces in a mixture of sesame seeds and dry spices inspired by Togarashi - a Japenese spice blend that dates back to the 17th century.
971 Reviews
Cals 903 · Prot 58 · Carbs 106 · Fat 27
Family-Friendly
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30 min
Japanese-style Popcorn Chicken with Jasmine Rice and Miso Mayo
In this recipe you'll coat chicken pieces in a mixture of sesame seeds and dry spices inspired by Togarashi - a Japenese spice blend that dates back to the 17th century.
971 Reviews
Cals 903 · Prot 58 · Carbs 106 · Fat 27
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Soy sauce 9*
20 ML
Corn starch
30 Grams
Plain flour 10*11*
10 Grams
Ginger powder
2 Grams
Paprika powder
2 Grams
Garlic powder
2 Grams
Sesame seeds 3*
10 Grams
Black sesame seeds 3*
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 9*
20 Grams
Sweet soy sauce
15 ML
Mayonnaise 5*9*13*
50 Grams
Lime
1 Piece

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *5 Eggs, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Prep

1 Prep

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

2 Coat

Add the chicken to a bowl with the soy sauce, corn starch, flour, ginger powder, paprika, garlic powder, sesame seeds and a generous pinch of smoked salt. Toss to coat. Set aside.
Tip! For an extra kick, add chilli powder to the chicken!
Boil rice

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.
Miso mayo

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.
Fry

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.
Tip! Don't skimp on the oil here! It will help the chicken to crisp up.
Serve

6 Serve

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