Japanese Fried Chicken with Nori


  • 3/4 lb chicken breast tenderloins
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 tbs ginger, finely grated
  • 1 sheet nori, finely chopped or crumbled
  • 1/3 cup cornmeal
  • 1 cup oil for frying
  • Carefully trim and discard any sinew from the chicken, then cut into bite-sized pieces and place them into a bowl.
  • Combine the soy sauce, mirin and ginger in a small jar, then shake to mix well. Pour over the chicken and toss until evenly coated.
  • Marinate, refrigerated for 15 minutes, then drain off any excess marinade.
  • Mix nori with the cornmeal and, using your fingertips, lightly coat the chicken.
  • Heat the oil in a sauce pan and fry the chicken in batches until golden, turning regularly. Drain on paper towels.

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