Orders ship about 5-7 days after they are placed. Free shipping over $75!
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.
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.
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.
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
Comments will be approved before showing up.
Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!