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Chicken Katsu Musubi

Crispy Chicken Katsu Musubi for an Irresistibly Tasty Lunch

This Chicken Katsu Musubi recipe delivers crispy chicken cutlets layered over sushi rice, wrapped in nori for a delightful snack.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 2 musubi
Course: Lunch
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Thighs Chicken breasts can be a lighter choice.
  • 2 large Eggs Flax eggs work for a vegan alternative.
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 1 tsp Salt Adjust seasoning to your preference.
  • 1 tsp Ground Black Pepper
  • 2 cups Panko Breadcrumbs Regular breadcrumbs can be used.
For Frying
  • 2 cups Neutral Oil Vegetable or canola oil can be substitutes.
For the Musubi
  • 3 sheets Nori Cut into thirds; soy paper is an alternative.
  • 2 cups Cooked Sushi Rice Sticky rice is crucial for forming.
  • 1/2 cup Tonkatsu Sauce Teriyaki sauce can work as substitute.

Equipment

  • skillet
  • Meat mallet or rolling pin
  • shallow dish
  • Musubi mold or empty Spam can
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Prepare the chicken by pounding the thighs to an even ½-inch thickness and seasoning with salt and pepper.
  2. Make the batter by whisking together eggs, flour, salt, and pepper until slightly looser than pancake batter.
  3. Dredge the chicken in the batter, then coat with panko breadcrumbs, pressing them onto the chicken firmly.
  4. Fry the chicken in hot oil at around 350°F for 4-6 minutes until golden brown and cooked through.
  5. Assemble the musubi by placing nori on a clean surface and pressing in warm sushi rice using a mold.
  6. Add a layer of tonkatsu sauce, place the fried chicken on top, and wrap the nori snugly around the chicken and rice.
  7. Serve immediately or refrigerate for later, reheating in the oven to revive crispiness.

Nutrition

Serving: 1musubiCalories: 500kcalCarbohydrates: 55gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Monitor oil temperature and ensure an even coating of batter and panko for optimal results. Use sticky rice to maintain shape.

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