In this recipe you'll coat chicken pieces in a mixture of sesame seeds and dry spices inspired by Togarashi - a Japanese spice blend that dates back to the 17th century.
314 Reviews
Cals 623 · Prot 52 · Carbs 43 · Fat 27
Global Eats
30 min
In this recipe you'll coat chicken pieces in a mixture of sesame seeds and dry spices inspired by Togarashi - a Japanese spice blend that dates back to the 17th century.
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.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2605 / 623
Fats (g)
27.3
of which saturated (g)
4.4
Carbohydrates (g)
43
of which sugars (g)
13.4
Fibers (g)
4.3
Proteins (g)
51.9
Salt (g)
2.5
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Coat
Add the chicken to a bowl with the soy sauce, cornstarch, flour, gingerpowder, paprika, garlicpowder, sesameseeds and a generous pinch of smokedsalt. Toss to coat. Set aside.
Tip!For an extra kick, add chilli powder to the chicken!
3 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measuredwater 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.
4 Miso mayo
Meanwhile, in a small bowl, combine the miso, sweetsoy and mayonnaise with a squeeze of lime juice. This is your misomayo.
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.
6 Serve
Serve the popcornchicken over the rice, with the pickled cucumber, radish and the misomayo alongside.