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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.
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.
You can find the Togarashi Spice Blend in any Asian store or here on Amazon.
Crispy Togarashi Chicken with Sesame Cucumber Relish
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.
Yield: 4 Servings
Serving Size: 1 cutlet, 1/2 cup 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
- 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
- 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.
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Serving: 1 cutlet, 1/2 cup relish, Calories: 278 kcal, Carbohydrates: 21 g, Protein: 29 g, Fat: 8 g, Saturated Fat: 5.5 g, Cholesterol: 119 mg, Sodium: 568 mg, Fiber: 1.5 g, Sugar: 4 g
53 comments on “Crispy Togarashi Chicken with Sesame Cucumber Relish”
This dish is packed with flavor. The cucumber relish is a favorite! It’s easy enough to put together on a weeknight but feels like a treat. We’ve made it several times and it’s always a hit.
Just made this tonight over brown rice. Soo goood!! Also made it in the air fryer for 15 minutes on 400.
Would Furikake blend be a good substitute? My husband doesn’t do spicy, and I already have this blend on hand.
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!!
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.
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?
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 ☺️
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!
This was so good! Thanks for the air fryer tip from another member!! 11 mins at 400 — turn halfway— perfection!
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!
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.
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.
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?
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!
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!
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!
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.
What temp did you set on the air fryer?
Can you tell me how many portions this recipe is for?
In all my years following you this is one of my FAVORITE recipes from you.
Aww thank you Aly!
What is the smart points for just the chicken cutlet.
We made this last night and it was SOOOOO GOOD! The Japanese 7 Spice really gave a nice little kick and the cucumber relish gave the perfect crunch. This is definitely going into the rotation! YUM!
Glad you enjoyed it Heather!
We made this and it is to die for! One of the best things I have had in a long long long time. My husband is in love with it and he does not like cucumber. We also made togaroshi edamame as a side. My daughter loved it!
Loved this! We actually already had togarashi in the pantry from another recipe so I was so happy for another excuse to use it. And the cucumber relish is delicious! Will definitely make this again.
Amazing! Just like others have said, don’t leave out the spice, I ordered mine on Amazon, got it in 2 days, worth waiting for. Also do not leave out the soy sauce, it did a wonderful job tighting all the flavors together! I even put a little bit extra!
Our family really enjoyed this recipe. Don’t omit the Japanese seasoning; that’s what makes this recipe special. Mine was spicy, but the cucumber relish cooled it down and husband said the dish really grabbed his attention. Thanks for a tasty reprieve from regular breaded chicken. You have a gift 🙂
This was well worth the hunt for the 7 spice powder. One suggestion though, it’s a little unclear what you’re supposed to do with the egg–why is that in a bowl and the other two things are in a shallow pan?
Dip in flour, then egg, then crumbs.
This was amazing! I left out the sugar in the relish and it was still delicious. Also I pan fried the chicken in about 1-2 tablespoons of olive oil instead of baking. It came out super crispy and delicious. I’ll plan to make this many more times.
I made a version of the spice with orange peel, ginger, red pepper flakes and pepper and it was tasty, though I’ve never had that spice to know whether it tasted remotely close! The whole thing turned out delicious, however, if you don’t like spicy I would maybe go easy on the sriracha soy sauce. The red pepper flakes in the seasoning plus the sauce made it a little intense at times, but I still enjoyed it. 🙂
FYI for anyone who is having trouble finding the spice mixture in stores, I saw this link online to making your own blend: http://www.mccormick.com/recipes/other/japanese-7-spice-blend-shichimi-togarashi
Recipe looks awesome, Gina!!
THIS WAS AMAZING!! I will admit that I typically avoid any recipe that includes breading because I hate the process, but this was quick and painless! I, like others, had some trouble finding the spice mix. But when I looked up the typical contents of the mix in the recipe it was Just like the McCormick Perfect Pinch Asian blend! I used that (added some extra, probably 2tsp) and this dish was Easy, Quick and SO SO Good! Thanks for ANOTHER fabulous recipe. Gina, perhaps you could add this spice blend to the ingredients as an optional substitution so others can find it?? Thanks! -Lizzie
Can I use other vegetable beside cucumber? It does not like me and I don’t care for it.
My husband hates cucumber so I usually use zucchini.
I am going to try this tonight! Found the spice blend at Stop N Shop in the gourmet spices aisle. Any suggestions for sides to go with this?
Can the cucumber relish be made the day before and fridged overnight so the flavors combine?
I chopped the cucumber and onion 2 days before (during Sunday meal prep), and stored in pyrex until Tuesday night and it was just fine. Mixing the whole relish would probably work fine a night before too!
I use leftovers the next day so yes it’s fine!
I made this with a boneless thigh – YUM!
I loved the sriracha/soy combo. Delish!!
I know right!
I want to make this. I don’t have any of the spice blend at home. Is there a sub I could use?
I couldn’t find it. I’m toasting sesame seeds and adding ground ginger, cayenne and red pepper flakes. Putting in the mortal and pestal. Hopefully it’s close. I’ll post my results.
It tastes like toasted sesame with a kick but overall okay. Might marinate in light citrus next time to make up for orange peel in spice.
I will be trying this. I have a cucumber that needs eating! Thank you so much for the nutritional info with your recipes. Your recipes are the best!!! I need to get a copy of your book – putting it on my Amazon wish list 🙂
There are no directions for Crispy Togarashi Chicken with Sesame Cucumber Relish. This dish lokks amazing. Can you please send them to me?
Oops, will adjust!
Thank you so very much… I will be making this tonight!
Ohhh, this looks amazing! I’m definitely going to try this out, over the Weekend! Chicken Milanese is a fave of mine! X