Crispy Togarashi Chicken with Sesame Cucumber Relish

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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. Then topped with a fresh, light sesame cucumber relish that gives this dish so much flavor.

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.Crispy Togarashi Chicken with Sesame Cucumber Relish

This is great served over brown rice. Other breaded chicken cutlet recipes you might enjoy are Chicken Cutlets with Deconstructed Guac and Broccoli and Cheese stuffed Chicken.

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.

You can find the Togarashi Spice Blend in any Asian store or here on Amazon.

 

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.
Print WW Personal Points
4.93 from 13 votes
Did you make this recipe?

Crispy Togarashi Chicken with Sesame Cucumber Relish

278 Cals 29 Protein 21 Carbs 8 Fats
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: Chinese, Japanese
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.

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.

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 Plus: 7
Keywords: baked chicken cutlets, crispy baked chicken, Crispy Togarashi Chicken with Sesame Cucumber Relish, healthy sesame chicken

This 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, and topped with a fresh, light sesame cucumber relish that gives this dish so much flavor.

Leave a Reply

Your email address will not be published.

Rate this Recipe:




52 comments

  1. Just made this tonight over brown rice. Soo goood!! Also made it in the air fryer for 15 minutes on 400. 

  2. Would Furikake blend be a good substitute? My husband doesn’t do spicy, and I already have this blend on hand.

  3. This was so good!! I love shichimi and am always looking for dishes to use it in. I made these in the air fryer on 375 for 5 minutes per side and they turned out great. I served them on top of cauliflower rice topped with an extra splash of soy sauce. Delicious!! 

  4. This might be one of my favorite ST recipes so far! We love spice so might add a little more to the coating. Sprinkled some togarashi after cooking and over the rice for some more kick. I def read the instructions wrong and didn’t pre-flour the chicken before the egg. I just mixed the flour and breadcrumbs together and it still came out awesome. Oops. Made in the air fryer and cooked 5-ish minutes on each side since we pounded the chicken so thin.

  5. Do you think this could be adapted to the air fryer?  We LOVE this recipe, but the bottom of the chicken isn’t as crisp as the top, and think this could be a way to solve that.  If you could, how long do you think it would bake/air fry for?

  6. This was SO good! We make so many of your recipes because they are always good and healthy and this one was such a different flavor profile from the others. It was a nice change! I used an air fryer at 400 for about 5-7 mins each side ☺️

  7. This was fabulous. We cooked in the air fryer instead for 15 minutes at 400 and it came out very crispy. The cucumber was a nice touch to freshen it up and the dash of soy sauce really made the dish! Would definitely make again!

  8. This was so good! Thanks for the air fryer tip from another member!! 11 mins at 400 — turn halfway— perfection! 

  9. Yum! It was so good. The cucumber relish tastes like the cucumber salad you get at a Japanese restaurant. The chicken was crispy and delicious.  I will definitely be making this again!  Enjoyed by all! 

  10. I almost passed on this recipe when I could not get the spice at the grocery store. I am SO glad I ordered the spice on Amazon. The only modification I made was from tip I got from another website that provides lower calorie recipes. While cooking, I put the chicken on a sprayed cooling rack on top of a cookie sheet. It ensures that both sides will get crispy, without a soggy side. My son ate all the leftovers and raved about the relish. If any of you live with a teenage son, this is HUGE! I make your recipes 4 of 6 nights a week and everyone is always wondering what is for dinner.

    • I also cooked this with coconut rice with low-fat coconut milk and sauted green beans until crisp with garlic and ginger.

  11. Loved this recipe! Served it with some Miso Soup and sautéed broccoli slaw (using the extra garlic and ginger). I am wimpy when it comes to spicy, and this was just on the edge for me, but it was great. My family thought it was fine.

  12. Hi! What would you suggest as a side for this? It looks like in the picture there’s some rice underneath it-any particular type that you think goes well?

  13. Delicious! A family favorite. I would add a little bit more of the Japanese spice next time because we like spice.  What a nice change up!

  14. My family loved this! I think next time I might do either double the sauce for the cucumber/onion relish to drizzle over the chicken, or make a sauce from mayo/rice vineagar/sriracha/sugar. While the flavors were incredible, my mouth craved a little bit more liquid for the chicken and rice. Will definitely make again!

  15. Could you do this in the air fryer if so what would the cooking instructions be?  I just got one for Christmas and trying to use it when I can!

  16. Made this tonight and it was a hit.  I did use regular Panko breadcrumbs but looked it up and they are the same points value as the whole wheat.  I will us more of the pepper blend next time.  Also cooked in an airfrier for 11 minutes.  It was so easy and fast, crispy too!  Yum!  I did post a picture on connect.  I have pulled a weeks worth of meals to try.  Love your blog and appreciate your hard work.  Keep these delicious recipes coming.  

  17. Can you tell me how many portions this recipe is for?