Marinated nuggets of chicken are treated to an uncommon nori coating and then deep-fried to a crisp golden brown. Set atop a bowl of rice, this gingery chicken is perfect accompanied by a refreshing salad or vegetable dish.
Ingredients: (Serves 4)
- 400 g (14 oz) boneless, skinless chicken breasts
- 60 ml (2 fl oz/¼ cup) shoyu (Japanese soy sauce)
- 60 ml (2 fl oz/¼ cup) mirin
- 4 cm (1½ inch) piece fresh ginger, very finely grated
- 1 nori sheet, finely chopped or crumbled into very small pieces
- 40 g (1½ oz) cornstarch (cornflour)
- Vegetable oil, for deep-frying
- Steamed rice, to serve
- Pickled ginger, to serve
- Cucumber, thinly sliced, to serve
Method:
Carefully trim any sinew from the chicken. Cut the chicken into bite-sized pieces and discard any thin ends so that the pieces will be even in size. Place the chicken pieces in a bowl.
Combine the shoyu, mirin and ginger in a small bowl and pour the mixture over the chicken. Toss until the chicken pieces are evenly coated with the marinade. Set aside for 15 minutes, then drain off any excess marinade.
Combine nori and cornstarch. With your fingertips, lightly coat each piece of chicken with the mixture.
Fill a deep-fat fryer or large saucepan one-third full of oil. Heat to 180°C/350°F, or until a cube of bread dropped into the oil browns in 15 seconds. Add the chicken, six to seven pieces at a time, and fry until golden, turning regularly. Drain on paper towels.
Serve with steamed rice, pickled ginger and sliced cucumber.
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