by Erica Perez April 12, 2016 1 Comment

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. 



Erica Perez
Erica Perez

Author



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

Shichimi Lamb Kebabs
Shichimi Lamb Kebabs

by Erica Perez April 26, 2018

Our Japanese seven-spice blend, Shichimi Togarashi, adds a level of depth and heat to the classic combination of Japanese flavors: soy sauce, mirin, rice wine vinegar and ginger. Notes of citrus and nutty sesame seeds make these kebabs pop.

Continue Reading

Madras Curry Lamb Kebabs
Madras Curry Lamb Kebabs

by Erica Perez April 26, 2018

The marinade for these lamb kebabs comes together quickly, with Madras Curry Powder as the star ingredient and oil, vinegar, fresh ginger, fresh garlic and salt. 

Continue Reading

Homemade Ranch-Flavored Chex Mix
Homemade Ranch-Flavored Chex Mix

by Hannah Buoye April 25, 2018 2 Comments

Who doesn’t love Ranch-flavored everything? While I am not above buying the pre-made mixture for convenience, it is fun to make your own. Added bonus: you can control what goes into it.

Continue Reading