Name: Crispy Togarashi Chicken with Sesame Cucumber Relish Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For Cucumber Relish:; 2 tbsp rice vinegar; 1 tsp sugar; 1 tsp toasted sesame oil; ½ tsp grated ginger; 1 clove garlic; ¼ tsp kosher salt; 1 large English cucumber; 3 tbsp red onion; 1 tbsp Sesame seeds; For Chicken:; 1 lb chicken breast; 2 tbsp all-purpose flour; 1 large egg; 1 cup Panko Breadcrumbs; 1 tsp Shichimi Togarashi; ½ tsp kosher salt; freshly ground black pepper; 1 tbsp toasted sesame seeds; Olive oil spray; sriracha sauce

crispy-togarashi-chicken-with-sesame-cucumber-relish-recipe

How To Make Crispy Togarashi Chicken

This Japanese-inspired Togarashi chicken is delightfully crispy, made delicious with the Togarashi spice blend, then topped with a sesame cucumber relish.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

For Cucumber Relish:

2tbsprice vinegar,unseasoned
1tspsugar
1tsptoasted sesame oil
½tspgrated ginger
1clovegarlic,grated, or finely minced
¼tspkosher salt
1large English cucumber,seeded, diced
3tbspred onion,minced
1tbspsesame seeds,toasted

For Chicken:

1lbchicken breast,boneless, skinless, cut lengthwise into thin cutlets
2tbspall-purpose flour
1large egg,lightly beaten
1cuppanko breadcrumbs,whole wheat
1tspShichimi Togarashi,(Japanese 7-Spice Blend)
½tspkosher salt,divided
freshly ground black pepper,to taste
1tbsptoasted sesame seeds
olive oil spray
sriracha sauce,optional

Instructions

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.