Fried Chicken With Seaweed Nori Recipes

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FRIED NORI CHICKEN | MARION'S KITCHEN



Fried Nori Chicken | Marion's Kitchen image

This Japanese-inspired fried chicken is the perfect bite-sized pop of flavour, and served with a spicy wasabi mayo... it's seriously wow, you guys. Crispy strips of nori seaweed add a gorgeous flavour and texture to this one. Serve up as a fun appetiser or party snack at your next gathering.

Provided by Bee

Yield 4

Number Of Ingredients 14

2 tbsp light soy sauce
2 tbsp mirin
1 tbsp sake
3 tsp finely grated fresh ginger
2 garlic cloves, finely grated
600g (1.3 lb) chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
1 sheet nori
1 cup plain flour or cornflour
vegetable oil for deep-frying
lime wedges to serve
Wasabi mayonnaise:
½ cup Kewpie mayonnaise
2-3 tsp wasabi paste
squeeze of lime

Steps:

  • Step 1.Combine the soy sauce, mirin, sake, ginger and garlic in a glass or ceramic dish. Add the chicken and toss well. Cover and place in the fridge for 1-2 hours to marinate if you have time (or at least 10 minutes).
  • Step 2.Combine the ingredients for the wasabi mayonnaise in a small bowl. Cover and store in the fridge until required.
  • Step 3.Use scissors to cut the nori into tiny pieces.
  • Step 4.Place the flour on a plate. Add the nori and toss to combine. Drain the chicken and add to the flour. Toss to coat.
  • Step 5.Fill a wok or deep frying pan to about 1/3 capacity with the oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken, in batches, in the hot oil for 4 minutes or until cooked through and crispy. Drain on paper towel.
  • Step 6.Serve the chicken with the wasabi mayonnaise and lime wedges.

FRIED CHICKEN WITH SEAWEED (NORI)



Fried Chicken With Seaweed (Nori) image

Make and share this Fried Chicken With Seaweed (Nori) recipe from Food.com.

Provided by Chef Cris Mendez

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

400 g chicken breast fillets
1/4 cup Japanese soy sauce
1/4 cup mirin
4 cm piece ginger, shredded very finely
1 laminates nori, finely cut
1/3 cup cornstarch
1 cup vegetable oil, for frying
pickled ginger, slices
cucumber, thin slices

Steps:

  • Cut off the nerves of the chicken. Cut the chicken in cubes, into pieces of the same size. Put the chicken pieces in a bowl.
  • Mix the soy sauce, mirin and the piece of ginger in a jar, spread this mix over the chicken; make sure the chicken cubes are well covered with the marinade. Let it stand for 15 minutes, and slip of the excess of marinade.
  • Mix the nori with the cornstarch, and with your fingertips, coat lightly each chicken cube with the mix. Heat the oil in a heavy skillet at medium heat. Fry 6 or 7 chicken pieces at the same time until they are golden, turning them from time to time. Put the chicken pieces on absorbent paper.
  • Serve with cooked steamed rice, pickled ginger (gari) and cucumber slices.
  • Decorate with more nori laminates, if you like.

Nutrition Facts : Calories 650.4, Fat 55.8, SaturatedFat 7.4, Cholesterol 58, Sodium 1162.2, Carbohydrate 11.6, Fiber 0.2, Sugar 0.5, Protein 25.1

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