This is a very popular dish of Chicken in Japan where I grew up. Nori sheets that you bought to make Sushi Rolls might be sitting in your pantry. They can be used for a variety of dishes. This is one of them. Chicken Tenderloins are popularly used for this dish, but Breast Fillets are also suitable.

Makes

4 Servings

Ingredients

600g Chicken Tenderloins *tendon removed if you choose to do so
*Note: Chicken Breast Fillets can be used
2 to 3 sheets Nori
3 to 4 tablespoons Potato Starch *OR Plain Flour
Oil for frying

Marinade
1 small piece Ginger *grated
*Note: You can use grated Garlic instead, OR both.
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine) *OR Mirin for slightly sweet flavour
1/2 teaspoon Salt

Method
  1. Cut each Chicken Tenderloin in half. Combine all the Marinade ingredients in a bowl add the Chicken pieces, mix to combine, and set aside for 15 to 30 minutes.
  2. Cut each Nori sheete into 8 pieces. You would need 1 piece for each Chicken piece. Prepare as many Nori pieces as required.
  3. Remove marinade from Chicken pieces, wrap each Chicken piece with a Nori piece, and coat with Potato Starch (OR Flour) completely, but remove excess Potato Starch.
  4. Heat a generous amount of Oil in a frying pan, and fry the Chicken pieces until crispy and cooked though. You can deep-fry them if you prefer.