Crispy Togarashi Chicken with Sesame Cucumber Relish Recipe

Preheat oven to 400 F degrees.

In a small bowl, whisk together the vinegar, sugar, sesame oil, ginger, garlic, and salt.

Add the cucumber, onion, and sesame seeds, and stir.  Set aside to allow the flavors to combine.

Season the chicken cutlets with ¼ teaspoon of salt and pepper.

Place flour on a shallow plate and egg in a medium bowl.  Place panko, Togarashi, ¼ teaspoon salt, pepper, and sesame seeds on another shallow plate. 

Dredge each cutlet lightly in flour, then in the egg (shaking off excess), then in the panko mixture. 

Place on a sheet pan covered in parchment. Spray cutlets lightly with olive oil and bake for 20 minutes, rotating the pan halfway through.

Top each cutlet with about ½ cup of relish, 1 teaspoon of soy sauce and sriracha (if desired).

Serve.