This is a very popular dish of Chicken in Japan where I grew up. Please use Tenderloins OR Breast fillets as they can be cooked fairly quickly. 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.

Makes

3 to 4 Servings

Ingredients

500g Chicken Tenderloins *tendon removed if you choose to do so
*Note: Chicken Breast Fillets can be used
2 sheets Nori *cut into 8 pieces
3 to 4 tablespoons Potato Starch
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
1/4 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 into 8 pieces. You would need 1 piece for each Chicken piece. Prepare as many Nori pieces as required.
  3. Wrap each Chicken piece with a Nori piece, and coat with Potato Starch completely, but remove excess Potato Starch.
  4. Heat a generous amount of Oil in a frying pan, and fry the Chicken until crispy and cooked though. You can deep-fry them if you prefer.