Crispy Togarashi Chicken with Sesame Cucumber Relish

Debbie Perez

Posted on October 17 2016



  • 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 koshers salt
  • 1 large English cucumber, seeded and diced
  • 3 tablespoons minced red onion
  • 1 tablespoon toasted sesame seeds


  • 1 pound (2) boneless, skinless chicken breast, cut lengthwise, into thin cutlets
  • 2 tablespoons all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup whole wheat panko breadcrumbs
  • 1 teaspoon Shichimi Togarashi (Japanese 7 Spice Blend)
  • 1/2 teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 tablespoon toasted sesame seeds
  • olive oil spray
  • 4 teaspoons reduced sodium soy sauce



  1. Preheat oven to 400F degrees.
  1. 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.
  2. 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 the pan halfway through.
  3. Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.



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