Recipe: Nori Chicken

Chicken marinated, ready to be fried up!
Nori sheets cut and ready to wrap the chicken…
Taking a swim…

Like, I didn’t even remember to take a picture of the finished product so you can look to the left of this picture for a slight view. How did it go? Really well. The people I fed enjoyed it! It’s a nice recipe and it’s basically mochiko chicken with some nori on top. Can’t go wrong there. Would I make it again? Perhaps for a party, it’s best eaten fresh out of the oil.

Nori Chicken

– 1/4 cup mochiko (sweet rice flour)
– 1/4 cup cornstarch
– 1/4 cup sugar
– 1/2 tsp salt
– 6 cloves garlic, grated or chopped
– 2 eggs
– 1/3 cup shoyu (Soy Sauce – I used Yamasa)

– 2 lb boneless skinless chicken thighs, cut into bite sized pieces
– Oil for frying
– Nori (Japanese dried seaweed ) – cut into strips

Mix marinade ingredients with chicken and soak for at least 4 hours, the longer you soak chicken the better. Wrap a small piece of nori around each piece of chicken and deep fry.

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