A delicious Chicken Katsu Musubi with homemade teriyaki sauce. The dish features chicken tenderloins breaded in panko and served with teriyaki sauce, rice, and wrapped in nori. Enjoy as a satisfying meal with sriracha and furikake on the side.
1: First make your teriyaki sauce by mixing all of your ingredients under 'TERIYAKI SAUCE' and 'SLURRY'. Set the slurry aside and bring the sauce over high heat.
2: When your sauce starts to boil, whisk in your slurry so it thickens. Continue whisking until it reaches your desired thickness and then turn off the heat.
3: Remove the tendon from your chicken tenderloins.
4: In a shallow pan, set up 3 stations: one for all purpose flour, another for eggs (wash), and the last for Panko bread crumbs. Season the Panko bread crumbs with salt, black pepper, and paprika.
5: Coat the tenderloin in flour, then in the egg wash, and finally in the panko bread crumbs, pressing the crumbs into the tenderloin.
6: Pan fry on medium-high heat for 6-8 minutes, flipping halfway through.
7: Assemble musubi using a nori sheet, rice, teriyaki sauce, and chicken. Serve with sriracha and furikake on the side.
