Crispy Chicken Katsu Musubi: A Delicious Twist on Tradition

Enjoy a delicious twist on tradition with Chicken Katsu Musubi, a quick and savory Japanese snack.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 pieces

Course: Lunch

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Boneless, skinless chicken thighs
1 large Eggs can substitute with flax egg for vegan option
1/2 cup All-purpose flour can substitute with gluten-free flour
to taste Salt & Black Pepper
1 cup Panko breadcrumbs opt for gluten-free if needed
for frying Neutral oil such as vegetable, canola, or peanut oil

For the Assembly

2 sheets Nori Sheets or soy paper as an alternative
1 cup Cooked Sushi Rice
to taste Tonkatsu Sauce can substitute with soy sauce or homemade teriyaki

Equipment

Pan
musubi mold

Method

Step-by-Step Instructions

Start by flattening the chicken thighs to an even thickness of about ½ inch.
In a shallow dish, whisk together eggs, flour, salt, and pepper to create a wet batter.
Dredge the chicken in the egg batter and then coat with panko breadcrumbs.
Heat oil in a pan and fry coated chicken for 4-6 minutes on each side until golden brown.
Place nori on a work surface, moisten a mold, and pack in the sushi rice.
Drizzle tonkatsu sauce over the rice and place the fried chicken on top.
Wrap the nori around the rice and chicken, sealing the edges with water.
Slice the assembled musubi into bite-sized pieces and serve immediately.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gCalcium: 2mgIron: 10mg

Notes

Enjoy Chicken Katsu Musubi shortly after assembly for the best texture and flavor.

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