- 400g chicken breast fillets
- 1/4 cup Japanese soy sauce
- 1/4 cup Mirin
- 4 cm Piece fresh ginger, very finely grated
- 1 sheet Nori, finely chopped or crumbled into very small pieces
- 1/3 cup Cornflour
- oil for deep-frying
- Pickled ginger and thin cucumber slices, to serve
- 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 soy sauce, mirin and ginger in a small jug 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.
- Mix the nori with the cornflour. Using your fingertips, lightly coat each piece of chicken in the cornflour mixture.
- Heat the oil in a pan until moderately hot; add the chicken, 6 to 7 pieces at a time, and fry until golden, turning regularly.
- Drain on paper towels.
- Serve with steamed rice, pickled ginger and sliced cucumber.
- Garnish with extra strips of nori, if desired.