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:
Ingredients
- 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
Instructions
- Wash and cook 1 cup of sushi rice.
- 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.
- In a bowl, beat together the eggs and flour until smooth.
- On a separate plate, combine panko flakes with the Southern Art Co. K-Spice seasoning (as much as you desire).
- Dip each chicken piece into the egg mixture, ensuring it's fully coated. Then, roll it in the panko mixture.
- Heat some neutral oil in a pan over medium heat. Fry your chicken until it's golden brown and cooked through.
- While the chicken is resting, quickly warm up the hot sauce and butter in a pan (add as much as you desire)
- Toss the fried chicken in the hot sauce and butter mixture, making sure each piece is well coated.
- 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.
- Wrap each musubi in a strip of seaweed.