Ingredients for Fried Chicken With Seaweed Nori
- Chicken Breast Fillets
- Japanese Soy Sauce
- 2 tablespoons mirin
- 1 tablespoon grated fresh ginger
- 1/4 cup finely shredded nori seaweed (plus extra for garnish)
- 1/2 cup cornstarch
- Vegetable Oil
- Pickled ginger (amount to taste)
- Cucumber
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How to Make Fried Chicken With Seaweed Nori
- Remove the nerves from about 1.5 lbs of boneless, skinless chicken thighs.
- Cut the chicken into 1-inch cubes, ensuring even size for consistent cooking.
- Place the chicken cubes in a medium-sized bowl.
- In a small jar, whisk together 1/4 cup soy sauce, 2 tablespoons mirin, and 1 tablespoon grated fresh ginger. Pour the marinade over the chicken, ensuring all pieces are coated.
- Gently toss the chicken to ensure it's fully coated in the marinade. Let it marinate for at least 15 minutes (longer is better, up to 30 minutes).
- Gently remove excess marinade from the chicken before proceeding.
- In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup finely shredded nori seaweed. Using your fingers, lightly toss the marinated chicken in the cornstarch-nori mixture until evenly coated.
- Heat about 1 inch of vegetable oil in a heavy-bottomed skillet or frying pan over medium-high heat (approximately 350°F/175°C).
- Carefully add 6-7 chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side, or until golden brown and cooked through, turning occasionally.
- Remove the fried chicken pieces and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with cooked steamed rice, pickled ginger, and cucumber slices. Garnish with extra nori flakes, if desired.
- Enjoy your delicious Japanese-style fried chicken!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
2g
Fat
36g
Carbs
3g
