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Togarashi Chicken with Sesame Cucumber

Crispy Togarashi Chicken with Sesame Cucumber Bliss

Delight in the flavors of Togarashi Chicken with refreshing sesame cucumber relish, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cucumber Relish
  • ¼ cup unseasoned rice vinegar Substitution: Apple cider vinegar for a different tartness.
  • 1 tablespoon sugar Substitution: Honey or agave for a natural sweetener.
  • 2 tablespoons toasted sesame oil Substitution: Canola oil for a neutral flavor.
  • 1 tablespoon grated ginger Note: Fresh ginger preferred over powdered for better flavor.
  • 1 clove garlic Substitution: Garlic powder, though fresh is recommended for the best flavor.
  • ½ teaspoon kosher salt Substitution: Sea salt or table salt, but adjust quantity to taste.
  • 1 large English cucumber Note: Persian cucumbers can be used in place of English cucumbers.
  • ¼ cup minced red onion Substitution: Green onions for a milder flavor.
  • 1 tablespoon toasted sesame seeds Substitution: Chopped nuts for varied texture.
For the Chicken Coating
  • 1 pound boneless, skinless chicken breast Substitution: Chicken thighs for extra juiciness.
  • ½ cup all-purpose flour Substitution: Cornstarch for a gluten-free option.
  • 1 large egg Note: Egg wash can be omitted for a vegan option.
  • 1 cup whole wheat panko breadcrumbs Substitution: Regular panko or gluten-free breadcrumbs.
  • 2 tablespoons Shichimi Togarashi Note: Adjust amount for desired heat level.
  • to taste black pepper Note: Freshly ground preferred for best flavor.
  • as needed olive oil spray Substitution: Any cooking spray or brush with olive oil.
  • 3 tablespoons reduced sodium soy sauce Substitution: Tamari for a gluten-free version.

Equipment

  • Oven
  • Baking Sheet
  • Small bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a small bowl, whisk together the vinegar, sugar, sesame oil, ginger, garlic, and salt. Stir in the cucumber, red onion, and sesame seeds. Set aside.
  2. Season the chicken with salt and black pepper. Dredge in flour, dip in egg, then coat with panko mixed with Togarashi, salt, and pepper.
  3. Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet and spray with olive oil. Bake for 20 minutes until golden and crispy.
  4. After baking, let the chicken rest before serving topped with sesame cucumber relish, soy sauce, and sriracha.

Nutrition

Serving: 1cutletCalories: 350kcalCarbohydrates: 30gProtein: 29gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Pat dry chicken before dredging for optimal crispiness. Consider air frying for quicker cooking times. Adjust Togarashi for heat preference and always taste the relish before serving. Extra relish can enhance flavors in other dishes.

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