Honey Butter Katsu Musubi
Honey Butter Katsu Musubi
Ingredients
For the Chicken Katsu
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 4 tablespoons all-purpose flour
- 3 eggs, large
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, plus more for seasoning
- 2 cups panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 2 cups neutral cooking oil, such as canola or vegetable, for frying
For the Honey Butter Sauce
- 1/4 cup hot honey, such as Trader Joe's
- 2 tablespoons unsalted butter
For Assembly
- 4 cups cooked short-grain white rice, warm
- 1/4 cup furikake, as needed
- 4 nori seaweed sheets, cut into 1 1/2-inch wide strips
Instructions
- 1
Prepare the chicken: Place each chicken thigh between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness. Season lightly with salt and pepper.
⏱️ 5 min
- 2
Set up the breading station: In a shallow bowl, whisk together the eggs, all-purpose flour, paprika, and 1/4 teaspoon of salt until smooth. In a separate shallow dish, combine the panko breadcrumbs and chopped fresh parsley.
⏱️ 5 min
- 3
Bread the chicken: Dip each pounded chicken thigh into the egg mixture, ensuring it's fully coated. Let any excess drip off. Then, transfer the chicken to the panko mixture, pressing firmly to adhere the breadcrumbs evenly on both sides.
⏱️ 5 min
- 4
Fry the katsu: Heat the neutral cooking oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 330°F. If you don't have a thermometer, a small pinch of panko should sizzle immediately when dropped in. Carefully place the breaded chicken thighs into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the katsu and place on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 330
- 5
Make the honey butter sauce: In a small saucepan, combine the hot honey and unsalted butter. Heat over medium-low heat, stirring occasionally, until the butter is melted and fully incorporated with the honey. Remove from heat.
⏱️ 3 min
- 6
Assemble the musubi: Place a musubi mold on a clean surface. Fill the bottom of the mold with about 1/2 cup of warm cooked rice. Sprinkle generously with furikake. Press down firmly with the mold's press to compact the rice.
⏱️ 5 min
- 7
Add katsu and finish assembly: Dip or generously brush each fried chicken katsu piece with the warm honey butter sauce. Place one glazed katsu piece on top of the pressed rice in the mold. Sprinkle more furikake over the katsu. Remove the mold, leaving the musubi stack. Take a strip of nori seaweed and wrap it around the musubi, moistening the ends slightly to seal.
⏱️ 5 min
- 8
Repeat for remaining musubi and serve immediately. Enjoy!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Butter Katsu Musubi
Ingredients
For the Chicken Katsu
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 4 tablespoons all-purpose flour
- 3 eggs, large
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, plus more for seasoning
- 2 cups panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 2 cups neutral cooking oil, such as canola or vegetable, for frying
For the Honey Butter Sauce
- 1/4 cup hot honey, such as Trader Joe's
- 2 tablespoons unsalted butter
For Assembly
- 4 cups cooked short-grain white rice, warm
- 1/4 cup furikake, as needed
- 4 nori seaweed sheets, cut into 1 1/2-inch wide strips
Instructions
- 1
Prepare the chicken: Place each chicken thigh between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness. Season lightly with salt and pepper.
⏱️ 5 min - 2
Set up the breading station: In a shallow bowl, whisk together the eggs, all-purpose flour, paprika, and 1/4 teaspoon of salt until smooth. In a separate shallow dish, combine the panko breadcrumbs and chopped fresh parsley.
⏱️ 5 min - 3
Bread the chicken: Dip each pounded chicken thigh into the egg mixture, ensuring it's fully coated. Let any excess drip off. Then, transfer the chicken to the panko mixture, pressing firmly to adhere the breadcrumbs evenly on both sides.
⏱️ 5 min - 4
Fry the katsu: Heat the neutral cooking oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 330°F. If you don't have a thermometer, a small pinch of panko should sizzle immediately when dropped in. Carefully place the breaded chicken thighs into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the katsu and place on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 330 - 5
Make the honey butter sauce: In a small saucepan, combine the hot honey and unsalted butter. Heat over medium-low heat, stirring occasionally, until the butter is melted and fully incorporated with the honey. Remove from heat.
⏱️ 3 min - 6
Assemble the musubi: Place a musubi mold on a clean surface. Fill the bottom of the mold with about 1/2 cup of warm cooked rice. Sprinkle generously with furikake. Press down firmly with the mold's press to compact the rice.
⏱️ 5 min - 7
Add katsu and finish assembly: Dip or generously brush each fried chicken katsu piece with the warm honey butter sauce. Place one glazed katsu piece on top of the pressed rice in the mold. Sprinkle more furikake over the katsu. Remove the mold, leaving the musubi stack. Take a strip of nori seaweed and wrap it around the musubi, moistening the ends slightly to seal.
⏱️ 5 min - 8
Repeat for remaining musubi and serve immediately. Enjoy!
⏱️ 4 min