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Chicken Katsu Musubi

Crispy panko-breaded chicken glazed with katsu sauce, stacked on seasoned rice and wrapped in nori, a mainland spin on musubi built around fried chicken instead of Spam.

35 minMediumServes 4420 cal/serving

HawaiianLunchStovetopStandardDairy-Free

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Ingredients

  • 2 chicken breast, pounded thin
  • 1/2 cup all-purpose flour
  • 2 egg, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup vegetable oil
  • 1/4 cup katsu sauce
  • 3 cups cooked sushi rice, seasoned
  • 4 nori sheets

Instructions

  1. 1

    Season 2 pounded thin chicken breast with salt and pepper, then dredge in 1/2 cup all-purpose flour, dip in 2 beaten egg, and coat in 1 cup panko breadcrumbs.

  2. 2

    Heat 1/2 cup vegetable oil in a skillet over medium-high heat and fry the chicken 3 to 4 minutes per side until golden and cooked through to 165°F internal temperature.

  3. 3

    Slice the chicken into strips and brush with 1/4 cup katsu sauce.

  4. 4

    Pack a musubi mold or a clean can with 3 cups seasoned cooked sushi rice, top with a few strips of chicken, and press firmly.

  5. 5

    Unmold the block and wrap it with a strip cut from 4 nori sheets to hold it together.

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Questions

What internal temperature should Chicken Katsu Musubi reach?

For Chicken Katsu Musubi, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of panko in Chicken Katsu Musubi?

The entry for Chicken Katsu Musubi calls for 1 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Chicken Katsu Musubi?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Katsu Musubi uses 2 chicken breast, pounded thin.

Can I make Chicken Katsu Musubi gluten-free?

Yes. The gluten in Chicken Katsu Musubi is 1/2 cup all-purpose flour, 1 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Chicken Katsu Musubi?

One serving (the recipe makes 4) is about 420 calories, with 24 g protein, 48 g carbohydrate and 14 g fat, plus 1 g fiber and 680 mg sodium.

Can I freeze Chicken Katsu Musubi?

It is not a good candidate. Refrigerate what is left of Chicken Katsu Musubi within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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