Directions: |
Directions:Chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Trim bok choy; thinly slice crosswise. Roughly chop the peanuts.
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white scallions. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Add the sweet chili sauce and vinegar; stir to combine. Cover with foil to keep warm.
In a medium bowl, combine the tempura mix and half the togarashi. Stir to combine. Dry chicken. Season with salt and pepper. Add to the dry mixture and toss to coat.
Heat a thin layer of oil on medium-high. Add the coated chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi.
Make hoisin mayo.
Serve chicken and box choy on top of rice. Garnish with green scallions and chopped peanuts. |
This recipe for Togarashi Popcorn Chicken with Bok Choy is from