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Crispy Togarashi Chicken with Sesame Cucumber Relish

Crispy Togarashi Chicken with Sesame Cucumber Relish

4.95 from 17 votes
These Japanese inspired breaded chicken cutlets are like an Asian version of Italian Chicken Milanese. The Japanese Togarashi spice blend is combined with panko for a spicy, crisp coating.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 Servings
Course: Dinner
Cuisine: Chinese, Japanese

Ingredients

Cucumber Relish:

  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon grated ginger
  • 1 garlic clove (grated or finely minced)
  • ¼ teaspoon kosher salt
  • 1 large English cucumber (seeded and diced)
  • 3 tablespoons minced red onion
  • 1 tablespoon toasted sesame seeds

Chicken:

Instructions

  • Preheat oven to 400F degrees.
  • In a small bowl, whisk together vinegar, sugar, sesame oil, ginger, garlic, and salt.  Add cucumber, onion and sesame seeds and stir.  Set aside to allow flavors to combine.
  • Season chicken cutlets with ¼ teaspoon 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 egg (shaking off excess), then panko mixture.  Place on a sheet pan covered in parchment.  Spray cutlets lightly with olive oil and bake for 20 minutes, rotating pan halfway through.
  • Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.

Notes

  • Make it in the air fryer at 400°F for about 10 to 12 minutes, flipping halfway.
  • Reduce the togarashi for less heat.
  • Add a drizzle of sriracha if you like extra spice.

Nutrition

Serving: 1cutlet, 1/2 cup relish, Calories: 278kcal, Carbohydrates: 21g, Protein: 29g, Fat: 8g, Saturated Fat: 5.5g, Cholesterol: 119mg, Sodium: 568mg, Fiber: 1.5g, Sugar: 4g
- WW Points: 3