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Chicken Katsu Musubi

Crispy Chicken Katsu Musubi: Your New Favorite Lunch Snack

Enjoy a delightful twist on sushi with Chicken Katsu Musubi, featuring crispy chicken and seasoned sushi rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 musubi
Course: Lunch
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Chicken breasts can be used for a leaner option.
  • 2 large Eggs A vegan egg alternative can serve if desired.
  • 1 cup All-Purpose Flour Gluten-free flour works as a substitute.
  • 1 teaspoon Salt Adjust to dietary preferences.
  • 1/2 teaspoon Ground Black Pepper Optional based on taste preference.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used.
  • 2 cups Neutral Oil For frying, canola or vegetable oil are excellent options.
For the Musubi
  • 4 sheets Nori Cut into thirds; soy paper is a gluten-free alternative.
  • 2 cups Cooked Sushi Rice Brown rice can be swapped for a healthier twist.
  • 1/4 cup Tonkatsu Sauce Barbecue sauce can be used as a substitute.

Equipment

  • Skillet
  • Meat mallet
  • Shallow dish
  • Musubi Mold or Spam Can
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Pound the chicken thighs between plastic wrap to an even ½-inch thickness for uniform cooking.
  2. In a shallow dish, whisk together eggs, flour, salt, and pepper until pancake batter consistency.
  3. Dip each pounded chicken thigh into the wet batter, then roll in panko breadcrumbs until evenly coated.
  4. Heat neutral oil in a skillet over medium-high heat to 350°F. Fry chicken for 4-6 minutes per side until golden.
  5. Use a musubi mold to shape the cooked sushi rice firmly into compact layers.
  6. Spread tonkatsu sauce over the rice, place a piece of fried chicken on top, and wrap with nori.

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.