Sourdough Japanese Shichimi Togarashi and Roasted Chicken Crisps

Name: Sourdough Japanese Shichimi Togarashi and Roasted Chicken Crisps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup (240 ml) sourdough discard, unfed, at room temperature; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) fleur de sel or fine sea salt; 6 ounces (170 g) roasted chicken breast or thigh, finely shredded or minced, fully cooked to at least 165°F (74°C) internally; 1½ tablespoons (22 ml) soy sauce; 1 tablespoon (15 ml) mirin (sweet rice wine); 1 teaspoon (2½ g) shichimi togarashi spice blend; 2 tablespoons (18 g) white sesame seeds, toasted; 1 stalk (15 g) scallions (green onions), thinly sliced, white and light green parts (optional); ½ teaspoon (1 g) nori (seaweed) flakes (optional)

From the MyKitchenBank Kitchen

Crispy sourdough rounds topped with roasted shredded chicken, shichimi togarashi spice, soy glaze, and toasted sesame seeds. Made from sourdough discard for a tangy foundation, these crisps are perfect as an appetizer or snack with layers of umami, heat, and crunch.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: About 24 crisps (6 per person)

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Steps

Before you start

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper
Have your sourdough discard at room temperature
Use roasted chicken that has been cooked to at least 165°F (74°C) internally (rotisserie chicken or homemade roasted chicken both work perfectly)

1
Prepare sourdough base
- In a small bowl, mix the sourdough discard with 1 tablespoon (15 ml) of the olive oil and a pinch of sea salt.
- The mixture should be spreadable but not runny.
- If it looks too thick, add a teaspoon of water at a time until you reach a thick paste consistency.
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Ready when: Mixture is smooth and spreadable
Tip: Sourdough discard should be at room temperature so it spreads evenly without tearing the base.
2
Spread and bake baseOven 425°F / 220°C
- Spread the sourdough mixture evenly across a parchment-lined baking sheet in a thin layer about ⅛ inch (3 mm) thick, covering roughly a 10×12-inch (25×30 cm) area.
- Brush with the remaining 1 tablespoon (15 ml) olive oil.
- Bake at 425°F (220°C) for 12–15 minutes, until the base is light golden and just barely firm but still pliable.
- The base should be crispy at the edges.
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Ready when: Base is light golden at edges, slightly darker in color, and firm but still pliable
Tip: Don't overbake at this stage; the base will crisp further as it cools. Watch carefully around the 12-minute mark.
3
Make soy-mirin glaze
- While the base is baking, whisk together the soy sauce and mirin in a small bowl.
- The mixture should be glossy and homogeneous.
- Set aside until the sourdough base comes out of the oven.
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Ready when: Glaze is well combined and slightly glossy
Tip: Whisking thoroughly ensures the glaze coats evenly without pools of one ingredient.
4
Prepare chicken topping
- In a medium bowl, combine the shredded roasted chicken with half of the soy-mirin glaze (about ¾ tablespoon / 11 ml).
- Mix gently to coat the chicken evenly.
- The chicken should be moist but not soaked.
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Ready when: Chicken is evenly coated and no longer dry
Tip: Use your fingers or two forks to gently toss the chicken so it stays in flakes rather than getting shredded into tiny pieces.
5
Cut base into squares
- Remove the sourdough base from the oven and let it cool for 2 minutes until it's just warm (not hot).
- Using a sharp knife or pizza cutter, cut the base into 24 squares, roughly 2×2 inches (5×5 cm) each.
- The pieces should separate cleanly but stay crispy.
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Ready when: Squares separate cleanly when cut and hold their shape
Tip: A pizza cutter makes uniform squares faster than a knife. Cut while still warm—they'll break easily if they cool completely.
6
Transfer to clean sheet
- Transfer the cut squares to a second parchment-lined baking sheet, spacing them about ½ inch (1 cm) apart.
- This allows heat to circulate underneath for maximum crispness.
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Ready when: All squares are on the sheet and separated
Tip: Use a thin spatula or pizza peel to move the squares without cracking them.
7
Top with chicken mixture
- Divide the glazed chicken mixture evenly among the 24 sourdough squares, mounding roughly ¾ teaspoon (about 4 g) on each crisp.
- Use the back of a small spoon to gently press the chicken into place, but don't flatten it completely.
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Ready when: Each crisp is topped with a small mound of chicken
Tip: Don't overload the crisps; a light topping ensures they stay crispy on the bottom rather than becoming soggy.
8
Bake loaded crispsOven 425°F / 220°C
- Bake at 425°F (220°C) for 8–10 minutes, until the chicken topping is warm and the edges of the sourdough squares darken slightly.
- The bottoms should remain crispy.
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Ready when: Chicken is warm throughout, sourdough edges are golden-brown, and bottoms are still crispy when tapped
Tip: Watch the edges closely; they brown quickly. If edges are browning too fast, reduce oven temp to 400°F (200°C) for the last few minutes.
9
Season and garnish
- Remove the baking sheet from the oven and let the crisps cool for 1 minute.
- Lightly dust each crisp with shichimi togarashi (about ⅛ teaspoon / 0.3 g per crisp), then sprinkle with toasted sesame seeds (about ¼ teaspoon / 0.75 g per crisp).
- Add optional nori flakes and sliced scallions if desired.
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Ready when: Each crisp is evenly dusted with spice and seeds
Tip: Sprinkle spices and seeds while crisps are still slightly warm so they stick; if you wait too long, they'll slide off.
10
Cool and serve
- Let the crisps cool on the baking sheet for 5 minutes before transferring to a serving platter.
- They will continue to crisp up as they cool to room temperature.
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Ready when: Crisps are completely firm and crispy throughout, not soft
Tip: Serve within 2 hours for maximum crispness. If they soften, you can re-crisp them in a 350°F (175°C) oven for 3–4 minutes.

Good to know

Tips

For the crispiest base, spread the sourdough discard as thin as possible without tearing it. Thinner layers crisp faster and stay crisper longer.
If you don't have toasted sesame seeds, toast raw sesame seeds in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant. Let cool before using.
Sourdough discard at different stages of fermentation will behave differently. If your discard is very bubbly (recently fed), it may puff up more; if it's sluggish, add ¼ teaspoon of baking powder to help it rise slightly.
These crisps are best served immediately while still warm and completely crispy. Have your guests ready before they come out of the oven.

Make ahead

You can make the sourdough base up to 2 days ahead. Cut and store it in an airtight container at room temperature, then top and bake just before serving. You can also prepare the glazed chicken mixture up to 2 hours ahead and keep it covered in the fridge; let it come to room temperature before topping the crisps.

Storage & reheating

Store cooled crisps in an airtight container at room temperature for up to 1 day. They will gradually soften. To restore crispness, place on a baking sheet and warm in a 350°F (175°C) oven for 3–4 minutes. Do not refrigerate or freeze; moisture will ruin the texture.

Substitutions

roasted chicken breast or thigh → Shredded roasted turkey breast or duck confit. Turkey offers a lighter flavor; duck provides richness. Both work well with the Japanese spicing.
shichimi togarashi spice blend → Equal parts finely ground red pepper, sesame seeds, dried seaweed, and a pinch of white pepper. Homemade blend approximates the layered heat and umami of traditional shichimi togarashi.
mirin (sweet rice wine) → 1 teaspoon honey or agave syrup mixed with ½ teaspoon water. Provides sweetness and body to the glaze, though honey adds a different flavor note.
white sesame seeds, toasted → Black sesame seeds or a mix of white and black sesame seeds. Black sesame seeds offer earthier flavor and striking visual contrast.