Crispy Shichimi Togarashi Chicken Cutlets

1 Comment

Crispy Shichimi Togarashi Chicken Cutlets

I admit I love fried food. There's nothing like a little crispy chicken to take the edge off a long day, am I right? Luckily for my health, fried chicken is a little too time- and mess-intensive for me to do it at home very often. Here, however, is a perfect stand-in, easy enough for a weeknight with little kids running around. It gets a little more interesting with the addition of Shichimi Togarashi, a Japanese spice blend featuring chile flakes, citrus, nori and sesame seeds. This is in no way a traditional dish, although it is a bit of a riff on chicken katsu. I served it with some Sriracha mayo and a simple Asian salad dressing. Recipe adapted from Honest Cooking.

Serves 4

Ingredients:
2 boneless skinless chicken breasts
1/2 cup flour
2 eggs, beaten
1 cup panko breadcrumbs
4 tbsp Shichimi Togarashi
kosher salt
vegetable oil

Sriracha mayo: mix a couple dollops of mayonnaise with a couple spoonfuls of Sriracha, depending on your heat preference.

Directions:

Place the chicken on a cutting board. Hold your knife parallel to the cutting board and slice each chicken breast in half. Lay a sheet of plastic wrap or parchment paper on top of the chicken and pound each cutlet to 1/4-inch thickness. Sprinkle each on both sides with salt.

Set up three dishes: one with the flour, one with the eggs and in the third dish, combine the panko breadcrumbs with the 4 tbsp of Shichimi Togarashi. One by one, dredge each cutlet in the flour, then the egg, then the panko-spice mix. I actually sprinkle a little extra Shichimi Togarashi on the egg-dipped cutlet before dredging in the panko mixture, but this isn't totally necessary. You can fry right away or keep the breaded cutlets in the fridge until you're ready.

In a large skillet, heat about a 1/4 inch of vegetable oil on medium heat. Fry the cutlets in batches until they are cooked through and crispy on the outside, about 2-3 minutes per side. Lay the finished cutlets on a wire rack to drain. Serve with Sriracha mayo. 




1 Response

Sarah Carlson
Sarah Carlson

August 30, 2017

This is a comment to the Crispy Shichimi Togarashi Chicken Cutlets – Oaktown Spice Shop admin. Your website is missing out on at least 300 visitors per day. Our traffic system will dramatically increase your traffic to your website: http://segundaibc.com.br/go/1i – We offer 500 free targeted visitors during our free trial period and we offer up to 30,000 targeted visitors per month. Hope this helps :) Unsubscribe here: http://pcgroup.com.uy/2a

Leave a comment


Also in Recipes

Olive Oil and Balsamic Bread Dip with Goat Horn Chile
Olive Oil and Balsamic Bread Dip with Goat Horn Chile

6 Comments

This dip makes use of one of our current favorite spices: Goat Horn Chile Flakes. This smoked chile hails from the country of Chile, where it is the key ingredient in a popular blend called Merkén. Goat Horn is hot, smoky and savory -- perfect for adding heat with flavor.

Continue Reading

Baked Zucchini Fritters with Yogurt Sauce
Baked Zucchini Fritters with Yogurt Sauce

4 Comments

Serve these eastern Mediterranean-inspired zucchini fritters as hors d'oeuvres with the sumac-flecked yogurt sauce for dipping, or tuck into a pita like falafel, drizzling the yogurt sauce on top and pairing with crunchy vegetables.

Continue Reading

Mama Jane’s Crinkle-Top Chewy Molasses Cookies
Mama Jane’s Crinkle-Top Chewy Molasses Cookies

4 Comments

These molasses cookies really sing with the addition of our freshly ground cloves, cinnamon and ginger. Thick and chewy with crackled sugary tops, they’re perfect for an after-school snack with cold milk!

Continue Reading