Chicken Katsu Musubi (Printable)
Crispy panko-coated chicken thighs nestled between seasoned rice and wrapped in nori with a savory sweet-salty glaze.
# What You'll Need:
→ Chicken Katsu
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→ Rice
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→ Sauce
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→ Assembly
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# How-To Steps:
01 - Pound chicken thighs to even thickness. Season both sides generously with salt and pepper.
02 - Dredge each thigh in flour, dip in beaten egg mixed with milk, then coat thoroughly with panko breadcrumbs.
03 - Heat about 1/2 inch vegetable oil in skillet over medium heat. Fry chicken until golden and cooked through, 3-4 minutes per side. Drain on paper towels and slice into strips to fit musubi.
04 - Mix rice vinegar, sugar, and salt in small bowl. Gently fold into warm rice. Let cool slightly.
05 - Whisk together tonkatsu sauce, soy sauce, and honey until combined.
06 - Place plastic wrap on flat surface. Lay halved nori shiny side down. With wet hands, press 1/4 cup rice into compact rectangle on nori center. Sprinkle with furikake if desired.
07 - Top with chicken katsu slice and drizzle with sauce. Add thin rice layer, pressing gently. Wrap nori tightly around filling using plastic wrap to compress. Let sit 2-3 minutes for nori to soften. Remove plastic and repeat.
# Expert Advice:
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- That hot-crispy-soft contrast hits every single craving at once
- Perfect for meal prep and actually tastes better after the flavors meld together
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- Wet hands prevent rice from sticking to everything while you shape it
- Letting the assembled musubi sit for a few minutes helps the nori soften and seal properly
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- Double fry the chicken for extra crunch and keep it crispy longer
- Use a musubi press if you want perfectly uniform rectangles every time