Fried Chicken Musubi
Posted by Lucas Mays on
1. In a large bowl, combine the flour, cornstarch, Bachan's Hot and Spicy Japanese Barbecue Sauce, and the egg. Combine until smooth then add the chicken and coat. Marinate for minimum 1 hour and up to overnight.
2. Heat up 2 inches of neutral oil in a deep sided pot over medium high heat until it reaches 350°F.
3. Remove the chicken from the marinade, letting any excess drip back into the bowl. Add the chicken to the hot oil, without crowding, and fry until brown and crispy, flipping as needed, about 6-7 minutes. Remove from the oil and let cool on a wire rack.
4. Shape the rice into 2 x 4 inch rectangles (use a musubi maker if you have one) and sprinkle with furikake if desired. Top with a piece of fried chicken and wrap with seaweed.
1 lb boneless, skinless chicken thighs, trimmed to approx. 2x4 inches
¼ cup flour
¼ cup cornstarch
2 tablespoons Bachan's Hot and Spicy Japanese Barbecue Sauce
1 egg lightly beaten
neutral oil for frying
3 cups steamed rice
furikake, if desired
nori, cut into 2 inch wide strips
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves: 4 People, yields 12 Musubi