Tuesday, February 12, 2008

Deep-Fried Chicken with Seaweed


  • 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.

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