Crispy, spicy, cool, and crunchy — this high-protein dinner hits every flavor note.
Togarashi Chicken
If you love bold flavors and high-protein dinners that don’t feel repetitive, this Crispy Togarashi Chicken with Sesame Cucumber Relish is for you. The chicken is crispy on the outside, juicy inside, and coated with Japanese seven-spice for a little heat. A cool, crunchy sesame cucumber relish balances everything out, making this an easy weeknight dinner that tastes like something you’d order at a restaurant.
If you enjoy flavor-forward dinners like my Thai Chicken Salad or Honey Teriyaki Salmon, this one will definitely be right up your alley.
Why This Recipe Works
I tested this a few times to get the balance just right — enough togarashi for flavor and gentle heat, but not so much that it overpowers the dish. The cucumber relish was the game changer. That cool crunch makes the spice pop without overwhelming it.
Here’s why it really works:
- High-protein base – Lean chicken breast keeps this dinner filling and balanced.
- Flavor contrast – The warm spice from the togarashi meets the cool, crunchy cucumber relish.
- Crispy texture – A light coating creates that golden crust without deep frying.
- Weeknight-friendly – Simple ingredients, fast cook time, minimal cleanup.
The combination of heat + cool + crispy + fresh keeps every bite interesting.
What Is Togarashi?
Togarashi, also known as Japanese seven-spice, is a spice blend that typically includes chili flakes, sesame seeds, orange peel, nori, and other aromatics. It’s more complex than simply spicy — you get citrusy, nutty, savory notes along with gentle heat.
If you like a little kick but don’t love overly spicy food, you can easily adjust the amount to taste. You can find the Togarashi Spice Blend in any Asian store or here on Amazon.
Ingredients You’ll Need
The ingredients are simple, but together they create layers of flavor. See measurements in recipe card below:
For the chicken:
- Boneless, skinless chicken breast
- Togarashi seasoning, salt and pepper
- Light coating (panko, flour and toasted sesame seeds)
- Egg
- Oil spray or light oil for cooking
For the sesame cucumber relish:
- Persian or English cucumbers
- Rice vinegar and a pinch of sugar
- Sesame oil
- Red onion, ginger and garlic
- Sesame seeds
- Pinch of salt
Variations
- 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.
More Chicken Breast Recipes
This Crispy Togarashi Chicken with Sesame Cucumber Relish is one of those dinners that proves healthy eating doesn’t have to be boring. It’s high in protein, packed with flavor, and balanced with texture and contrast — exactly the kind of meal that keeps things interesting during the week.
- Chicken Milanese
- Air Fryer Chicken Tenders
- Sesame Encrusted Chicken Tenders
- Air Fryer Breaded Chicken Breast
- Baked Chicken Parmesan
If you try it, let me know in the comments how spicy you like yours!
Crispy Togarashi Chicken with Sesame Cucumber Relish
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:
- 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
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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
FAQ
It has mild to moderate heat with citrus and sesame notes. It’s flavorful more than fiery.
Yes, cook at 400°F for about 10–12 minutes, flipping halfway.
