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Crispy Togarashi Chicken

Crispy Togarashi Chicken That Will Ignite Your Taste Buds

Discover Crispy Togarashi Chicken that combines bold flavors with a delightful crunch, perfect for any dinner table.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 52 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cucumber Relish
  • 0.5 cup unseasoned rice vinegar can substitute with apple cider vinegar
  • 1 tablespoon sugar try honey or a sugar substitute for a healthier option
  • 2 tablespoons toasted sesame oil olive oil can work in a pinch
  • 1 teaspoon grated ginger fresh ginger is best, ground ginger is an acceptable alternative
  • 1 clove garlic swap for garlic powder if fresh isn’t on hand
  • to taste kosher salt table salt can substitute, but reduce the amount used
  • 1 whole English cucumber remove seeds for better texture
  • 0.25 cup minced red onion green onions can provide a milder taste
  • 2 tablespoons toasted sesame seeds omit if allergic or substitute with pumpkin seeds
For the Chicken
  • 4 pieces boneless skinless chicken breasts turkey breast is a leaner alternative
  • 0.5 cup all-purpose flour use gluten-free flour for gluten-free option
  • 1 large egg a flax egg works as a vegan substitute
  • 1 cup whole wheat panko breadcrumbs regular panko or crushed cornflakes can be switched in
  • 2 teaspoons shichimi togarashi adjust to spice preference or swap with cayenne pepper
  • 0.25 teaspoon freshly ground black pepper white pepper can be used if desired
  • 2 tablespoons toasted sesame seeds can be omitted if not needed
  • spray olive oil a light oil drizzle can serve as an alternative
  • 0.25 cup reduced sodium soy sauce tamari is a gluten-free alternative

Equipment

  • Oven
  • Baking sheet
  • Medium bowl
  • Meat Mallet
  • Shallow Plates

Method
 

Preparation
  1. Mix together rice vinegar, sugar, sesame oil, grated ginger, minced garlic, and kosher salt to taste in a medium bowl.
  2. Add finely chopped English cucumber, minced red onion, and toasted sesame seeds. Stir well and set aside.
Chicken Preparation
  1. Season chicken breasts with kosher salt and black pepper and pound to uniform thickness for even cooking.
Dredging Stations
  1. Arrange three shallow plates: flour in the first, beaten egg in the second, and the mixture of panko, shichimi togarashi, salt, and pepper in the third.
Coat the Chicken
  1. Dredge chicken in flour, dip in egg, and press into panko mixture until well-coated.
Baking
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Bake chicken for 20 minutes, flipping halfway.
Serving
  1. Let chicken rest, then serve topped with cucumber relish and drizzle with soy sauce.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Ensure uniform thickness of chicken for even cooking and avoid drying out. Adjust togarashi for spice preference.

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