Deep-Fried Chicken with Seaweed
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes + 15 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 2/3 oz chicken breast tenderloins 1/4 cup Japanese soy sauce 1/4 cup mirin
1-1/2 inches ginger, very finely grated 1 sheet nori, finely chopped or crumbled into very small pieces 1/3 cup cornstarch
1 cup vegetable oil, for frying pickled ginger and thin cucumber slices



1 Trim and discard any sinew from the chicken and cut it into bite-sized pieces. Discard any thin ends so that the pieces are an even size. Place the chicken in a bowl.
2 Combine the soy sauce, mirin and ginger in a small jug and pour the mixture over the chicken; toss until the pieces are evenly coated with the marinade. Set aside for 15 minutes, then drain off any excess marinade.
3 Mix the nori with the cornstarch and, using your fingertips, lightly coat each piece of chicken in the cornstarch mixture. Heat the oil in a heavy-based frying pan over medium heat. Fry 6-7 pieces at a time 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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