Chicken Musubi

Chicken Musubi

Spicing up a classic today with our mini hot sauce and K-Spice - it's Chicken Musubi time! Perfect for a flavorful twist on your usual meal routine. Check it out below: 


  • 1lb Chicken Thighs
  • Southern Art Co. Hot Sauce
  • Southern Art Co. K-Spice Seasoning
  • 1 Cup Sushi Rice
  • Seaweed Sheets
  • 3 Eggs
  • 1/4 Cup All-Purpose Flour
  • 2 tbsp Butter
  • Neutral Oil (for frying)
  • Panko Flakes
  • Meat Cleaver
  • Musubi mold

Prep Time: 30 minutes (rice time included)

Cook Time: 20 minutes

Serving Size: 4-6 musubis


  1. Wash and cook 1 cup of sushi rice. 
  2. Slice chicken thighs in half. Lay them out on a cutting board, cover with saran wrap, and then flatten with a meat cleaver. It's okay if they aren't perfectly even, just aim for a similar thickness so they cook evenly.
  3. In a bowl, beat together the eggs and flour until smooth. 
  4. On a separate plate, combine panko flakes with the Southern Art Co. K-Spice seasoning (as much as you desire).
  5. Dip each chicken piece into the egg mixture, ensuring it's fully coated. Then, roll it in the panko mixture. 
  6. Heat some neutral oil in a pan over medium heat. Fry your chicken until it's golden brown and cooked through.
  7. While the chicken is resting, quickly warm up the hot sauce and butter in a pan (add as much as you desire)
  8. Toss the fried chicken in the hot sauce and butter mixture, making sure each piece is well coated.
  9. In a musubi mold, press a layer of sushi rice. Sprinkle a bit of K-Spice on top, then add chicken. Drizzle a bit more sauce if you like it extra spicy.
  10. Wrap each musubi in a strip of seaweed.

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