by Erica Perez April 12, 2016

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



Leave a comment


Also in Recipes

Thai "Green" Curry Meatballs
Thai "Green" Curry Meatballs

by Erica Perez April 20, 2017

It's easy to transform our Thai Curry blend into a delicious homemade green curry paste using fresh cilantro and basil. You can play around with adding other ingredients, such as fresh lemongrass, chiles, kaffir lime leaves and shallots. 

Continue Reading

Ghormeh Sabzi (Persian Beef Stew)
Ghormeh Sabzi (Persian Beef Stew)

by Glenny Schmidt March 30, 2017

Ghormeh Sabzi, a traditional Persian beef and bean stew, is loaded with herbs, citrus, and earthy turmeric.

Continue Reading

Sake Penicillin Cocktail with Matcha Rim
Sake Penicillin Cocktail with Matcha Rim

by Glenny Schmidt March 15, 2017

A new twist on the Penicillin, this drink combines the subtle floral notes of sake, a pop of citrus, and warm honey sweetness to balance out the bite of Japanese whisky.

Continue Reading