1 sheet nori, finely chopped or crumbled into very small pieces
⅓ cup cornstarch
Oil, for frying
Instructions
Cut the chicken into bite-sized pieces and place in a bowl.
Combine the soy sauce, mirin and ginger in a small bowl and pour the mixture over the chicken; toss until the chicken pieces are evenly coated with the marinade. Set aside for 15 minutes, and then drain off any excess marinade.
Mix the nori with the cornstarch. Using your fingertips, lightly coat each piece of chicken in the cornstarch mixture.
Heat the oil in a pan until moderately hot; add the chicken, 6 to 7 pieces at a time, and fry until golden, turning regularly. Drain on paper towels.
Serve and enjoy!
Notes
Adapted from “The Essential Asian Cookbook”
Recipe by Salu Salo Recipes at https://salu-salo.com/fried-chicken-nuggets-with-seaweed/