Spicy Togarashi Chicken & Brussel Sprouts

Makes: 1 portion (serving size as shown)

Shichimi togarashi, a staple in Japanese households, is a spice blend consisting of seven seasoning ingredients. Shichi is the Japanese word for “seven” and togarashi literally means “pepper”, which is where the spice blend gets its fire factor from.

Quick cultural lessons make cooking more fun ;)

Ingredients

GROUP A: CHICKEN

• 4 - 5 oz boneless, skinless chicken breast

• 1 egg

• 1/2 cup breadcrumbs

• 1 tsp shichimi togarashi seasoning*

• 1/4 tsp ground paprika

• 3 large brussels sprouts

• 1 tsp olive oil

• Salt & pepper, to taste

*If you don’t have access to this spice blend, simply sub it with: 1/4 teaspoon each of cayenne pepper powder, red chili powder, sesame seeds, and ground black pepper.

GROUP B: DRESSING

• 1/4 tsp fish sauce

• 1/4 tsp honey

• 1/4 tsp finely minced jalapeño pepper

• 1/4 tsp lemon or lime juice

• 1/4 tsp rice vinegar

Method

• Prep work: Tenderize the chicken with a meat tenderizer, or a thick rolling pin. Season with salt & pepper and set aside. In a flat dish, mix together the paprika, togarashi, and bread crumbs. In a separate, slightly deep bowl, whisk together the egg with some salt & pepper. Cut the brussels sprouts into thin slivers. Mix all Group B ingredients to make a vinaigrette.

• Heat the oil in a skillet. While it is heating, prep the chicken: dip it in the whisked egg mix, shake it off to drain any excess liquid, lay it in the dish with the breadcrumbs, coat fully on both sides, and shake off any excess crumbs. Repeat this one more time, and then transfer to the skillet. Cook on each side for 5 to 6 minutes on medium-high heat, till the coating is crispy. Remove from the skillet and transfer to a plate.

• To the same skillet with the remnant breadcrumbs from the chicken, add the shaved brussels sprouts and some salt & pepper to taste. Sauté for a minute on medium-high heat, then transfer to the plate with the chicken.

• Pour the vinaigrette over the chicken and the brussels sprouts and enjoy while the chicken is warm and crispy.